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Effects of microwave-assisted pulse-spouted bed freeze-drying (MPSFD) on volatile compounds and structural aspects of Cordyceps militaris.

Authors
  • Wu, Xiao-Fei1, 2
  • Zhang, Min1, 3
  • Bhandari, Bhesh4
  • Li, Zhongqin5
  • 1 State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China. , (China)
  • 2 International Joint Laboratory on Food Safety, Jiangnan University, Jiangnan University, China. , (China)
  • 3 Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China. , (China)
  • 4 School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia. , (Australia)
  • 5 Yandi Biological Engineering Co., Ltd, Changde, Hunan, China. , (China)
Type
Published Article
Journal
Journal of the Science of Food and Agriculture
Publisher
Wiley (John Wiley & Sons)
Publication Date
Mar 08, 2018
Identifiers
DOI: 10.1002/jsfa.8993
PMID: 29516518
Source
Medline
Keywords
License
Unknown

Abstract

MPSFD exhibited a beneficial effect on aroma and structure retention with shorter drying time and lower energy consumption.

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