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

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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Príomhchruthaitheoirí: 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.
Formáid: Статья
Teanga:English
Foilsithe / Cruthaithe: 2023
Ábhair:
Freeze drying
Lipophilic components
Structural properties
Mushroom powder
Pleurotus ostreatus
Sun drying
Microwave drying
Hot air drying
Rochtain ar líne:https://dspace.ncfu.ru/handle/20.500.12258/22250
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https://dspace.ncfu.ru/handle/20.500.12258/22250

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