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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Главные авторы:	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.
Formato:	Статья
Idioma:	English
Publicado:	2023
Темы:	Freeze drying Lipophilic components Structural properties Mushroom powder Pleurotus ostreatus Sun drying Microwave drying Hot air drying
Acceso en liña:	https://dspace.ncfu.ru/handle/20.500.12258/22250
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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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