Evaluation of the effects of different freezing and thawing methods on the quality preservation of Pleurotus eryngii
활용도 Analysis
논문 Analysis
연구자 Analysis
저자
Tong Li
이조원
Li Luo
김종기
문보경
제어번호
105400042
학술지명
Applied Biological Chemistry (Appl Biol Chem)
권호사항
Vol.
61
No.
3
[
2018
]
발행처
한국응용생명화학회
발행처 URL
http://www.ksabc.or.kr
자료유형
학술저널
수록면
257-265
언어
English
출판년도
2018
KDC
520
등재정보
KCI등재
판매처
'
Evaluation of the effects of different freezing and thawing methods on the quality preservation of Pleurotus eryngii' 의 주제별 논문영향력
논문영향력 요약
주제
동일주제 총논문수
논문피인용 총횟수
주제별 논문영향력의 평균
767
0
자세히
주제별 논문영향력
논문영향력
주제
주제별 논문수
주제별 피인용횟수
주제별 논문영향력
주제분류(KDC/DDC)
생물과학
768
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계
768
0
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'
Evaluation of the effects of different freezing and thawing methods on the quality preservation of Pleurotus eryngii' 의 참고문헌
The crystalline state;Food materials science: principles and practice
Texture and quality parameters of oyster mushroom as influenced by drying methods
Texture and microstructure properties of frozen chicken breasts pretreated with salt and phosphate solutions
Temporal variations in the glaze uptake on individually quick frozen prawns as monitored by the CODEX standard and the enthalpy method
Research trends in selected blanching pretreatments and quick freezing technologies as applied in fruits and vegetables: a review
Recent advances in extending the shelf life of fresh Agaricus mushroom: a review
Quality measurement of fruits and vegetables
Peach polyphenol and carotenoid content as affected by frozen storage and pasteurization
Kinetics of winter mushrooms (Flammulina velutipes) microstructure and quality changes during thermal processing
Influence of storage temperatures on the protein content of french beans (Phaseolus vulgaris L.)
Impact of the industrial freezing process on selected vegetables-part I. Structure, texture and antioxidant capacity
Glucans from fruit bodies of cultivated mushrooms Pleurotus ostreatus and Pleurotus eryngii: structure and potential prebiotic activity
Frozen mushrooms quality as affected by strain, flush, treatment before freezing, and time of storage
Feasibility of using Hericium erinaceus as the substrate for vinegar fermentation
Fatty acid composition of wild edible mushrooms species: a comparative study
Evaluation of the effects of different freezing and thawing methods on color, polyphenol and ascorbic acid retention in strawberries (Fragaria <TEX>$\times$</TEX> ananassa Duch.)
Effects of industrial pre-freezing processing and freezing handling on glucosinolates and antioxidant attributes in broccoli florets
Effects of freezing on microstructure and rehydration properties of freeze-dried soybean curd
Effects of food processing on blueberry antiproliferation and antioxidant activity
Effect of production process on the amino acid content of frozen and canned Pleurotus ostreatus mushrooms
Effect of pre-cooling and freezing rate on mechanical strength of potato tissues (cv Monalisa) at freezing temperatures
Cultivation of different strains of king oyster mushroom (Pleurotus eryngii) on saw dust and rice straw in Bangladesh
Cultivation of Pleurotus spp. On various agro-residues
Conventional and novel applications of edible mushrooms in today's food industry
Comparative studies on the diversity of the edible mushroom Pleurotus eryngii: iTS sequence analysis, RAPD fingerprinting, and physiological characteristics
Chemical composition and nutritional value of European species of wild growing mushroom: a review
Characterisation of cell wall polysaccharide profiles of apricots (Prunus armeniaca L.), peaches (Prunus persica L.), and pumpkins (Cucurbita sp.) for the evaluation of fruit product authenticity
Bacteriological quality of individually quick-frozen (IQF) raw and cooked ready-to-eat shrimp produced from farm raised black tiger shrimp (Penaeus monodon)
Advantages of immersion freezing for quality preservation of litchi fruit during frozen storage
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Evaluation of the effects of different freezing and thawing methods on the quality preservation of Pleurotus eryngii'
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