Related references
Note: Only part of the references are listed.Assessment of convection, hot-air combined with microwave-vacuum and freeze-drying methods for mushrooms with regard to product quality
Dimitrios Argyropoulos et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)
Drying Technology: Trends and Applications in Postharvest Processing
Arun S. Mujumdar et al.
FOOD AND BIOPROCESS TECHNOLOGY (2010)
Comparison of the texture of fresh and preserved Agaricus bisporus and Boletus edulis mushrooms
Grazyna Jaworska et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)
Modelling quality changes of fruits and vegetables during drying: a review
Sakamon Devahastin et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)
Effects of pre-treatment, freezing and frozen storage on the texture of Boletus edulis (Bull: Fr.) mushrooms
Grazyna Jaworska et al.
INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID (2010)
The Composition of Volatile Components of Dry Cepe and Oyster Mushroom
T. A. Misharina et al.
APPLIED BIOCHEMISTRY AND MICROBIOLOGY (2009)
An Investigation of the Effects of Drying Methods and Conditions on Drying Characteristics and Quality Attributes of Agricultural Products during Hot Air and Hot Air/Microwave-Assisted Dehydration
G. R. Askari et al.
DRYING TECHNOLOGY (2009)
Color Change Kinetics of Microwave-Dried Basil
Elcin Demirhan et al.
DRYING TECHNOLOGY (2009)
Nationalization and Globalization Trends in the Wild Mushroom Commerce of Italy with Emphasis on Porcini (Boletus edulis and Allied Species)
Nicola Sitta et al.
ECONOMIC BOTANY (2008)
Non-volatile taste components of Agaricus blazei, Agrocybe cylindracea and Boletus edulis
Shu-Yao Tsai et al.
FOOD CHEMISTRY (2008)
Rehydration of Freeze-Dried and Convective Dried Boletus edulis Mushrooms: Effect on Some Quality Parameters
I. Hernando et al.
JOURNAL OF FOOD SCIENCE (2008)
Changes in textural and optical properties of oyster mushroom during hot air drying
Nachiket Kotwaliwale et al.
JOURNAL OF FOOD ENGINEERING (2007)
Evaluating water activity and glass transition concepts for food stability
S. S. Sablani et al.
JOURNAL OF FOOD ENGINEERING (2007)
Color change kinetics of spinach undergoing microwave drying
Goekce Dadali et al.
DRYING TECHNOLOGY (2007)
Color change kinetics of okra undergoing microwave drying
Gokce Dadali et al.
DRYING TECHNOLOGY (2007)
Effects of pretreatments and drying methods on dehydration of mushroom
SG Walde et al.
JOURNAL OF FOOD ENGINEERING (2006)
Kinetic modelling of quality deterioration in onions during drying and storage
F Kaymak-Ertekin et al.
JOURNAL OF FOOD ENGINEERING (2005)
Rehydration process of Boletus edulis mushroom:: characteristics and modelling
P García-Pascual et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)
Effect of mode of drying on microstructure of potato
PP Lewicki et al.
DRYING TECHNOLOGY (2005)
Effect of concentration and drying processes on color change of grape juice and leather (pestil)
A Maskan et al.
JOURNAL OF FOOD ENGINEERING (2002)
Kinetics of colour change of kiwifruits during hot air and microwave drying
M Maskan
JOURNAL OF FOOD ENGINEERING (2001)
Nutritional value of mushrooms widely consumed in Italy
P Manzi et al.
FOOD CHEMISTRY (2001)
Effect of pretreatment and drying on the quality of oyster mushrooms (Pleurotus ostreatus)
G Martinez-Soto et al.
DRYING TECHNOLOGY (2001)
The effect of the method of drying on the colour of dehydrated products
MK Krokida et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2001)
Microwave/air and microwave finish drying of banana
M Maskan
JOURNAL OF FOOD ENGINEERING (2000)
Drying kinetics for some fruits: Predicting of porosity and color during dehydration.
E Tsami et al.
DRYING TECHNOLOGY (2000)
Effect of pretreatment on color of dehydrated products
MK Krokida et al.
DRYING TECHNOLOGY (2000)
Share Paper
