A Comparative Study on the Structural Properties and Lipid Profile of Mushroom (Pleurotus ostreatus) Powder Obtained by Different Drying Methods

Mushroom powders, as functional food ingredients, have attracted much attention in recent years. In the present study, four drying methods, i.e., freeze drying (FD), hot air drying (HAD), microwave drying (MWD), and sun drying (SD), were investigated to determine the effects on the structure and...

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Κύριοι συγγραφείς:	Piskov, S. I., Писков, С. И., Timchenko, L. D., Тимченко, Л. Д., Avanesyan, S. S., Аванесян, С. С., Sizonenko, M. N., Сизоненко, М. Н., Kurchenko, V. P., Курченко, В. П., Rzhepakovsky, I. V., Ржепаковский, И. В., Blinov, A. V., Блинов, А. В., Nagdalian, A. A., Нагдалян, А. А.
Μορφή:	Статья
Γλώσσα:	English
Έκδοση:	2023
Θέματα:	Freeze drying Lipophilic components Structural properties Mushroom powder Pleurotus ostreatus Sun drying Microwave drying Hot air drying
Διαθέσιμο Online:	https://dspace.ncfu.ru/handle/20.500.12258/22250
Ετικέτες:	Προσθήκη ετικέτας Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!

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https://dspace.ncfu.ru/handle/20.500.12258/22250

A Comparative Study on the Structural Properties and Lipid Profile of Mushroom (Pleurotus ostreatus) Powder Obtained by Different Drying Methods

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