2017
DOI: 10.9755/ejfa.2016-12-1815
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Effects of thermal processing on nutritional characteristics and non-volatile flavor components from Tricholoma lobayense

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Cited by 13 publications
(15 citation statements)
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“…Popular products, for example, fried, canned, and frozen mushrooms, as well as the innovative and unconventional mushroom processing techniques are the subject of many scientific articles. There are many studies conducted by various authors analyzing the impact of these processing methods on the basic quality parameters and the content of nutrients and various biologically active compounds, which are abundant in mushroom raw material (Arumuganathan, Rai, Chandrasekar, & Hemakar, ; Barros, Baptista, Correia, Sá Morais, & Ferreira, ; Bernaś & Jaworska, ; Bernaś & Jaworska, ; Çaglarlrmak, Ünal, & Ötles, ; Muyanja, Kyambadde, & Namugumya, ; Zhou et al., ).…”
Section: Introductionmentioning
confidence: 99%
“…Popular products, for example, fried, canned, and frozen mushrooms, as well as the innovative and unconventional mushroom processing techniques are the subject of many scientific articles. There are many studies conducted by various authors analyzing the impact of these processing methods on the basic quality parameters and the content of nutrients and various biologically active compounds, which are abundant in mushroom raw material (Arumuganathan, Rai, Chandrasekar, & Hemakar, ; Barros, Baptista, Correia, Sá Morais, & Ferreira, ; Bernaś & Jaworska, ; Bernaś & Jaworska, ; Çaglarlrmak, Ünal, & Ötles, ; Muyanja, Kyambadde, & Namugumya, ; Zhou et al., ).…”
Section: Introductionmentioning
confidence: 99%
“…29 Folin-Ciocalteu's phenol reagent method was used to measure the total phenolic content, with gallic acid (Shanghai Yuanye Biological Technology Co. Ltd) as the standard. Specifically, the methods of Zhou et al 33 were followed with some modifications. Briefly, each sample (0.5 mL) was mixed with 0.1 mol L −1 Folin-Ciocalteu's reagent (2.5 mL) via vortexing for 5 min.…”
Section: Chemical Composition Determinationmentioning
confidence: 99%
“…Proses termal lazim diaplikasikan pada proses pengolahan pangan untuk berbagai tujuan antara lain inaktivasi enzim, perbaikan warna dan tekstur, perbaikan mutu nutrisi, dan sterilisasi spora dan bakteri pathogen (Dewanto et al, 2002;Li-Yuan Zhou et al, 2017). Blanching, pemanggangan (roasting), perebusan (boiling), oven gelombang mikro (microwaving), dan sterilisasi adalah beberapa contoh aplikasi proses termal (Micali dan Fiorino, 2016; Li-Yuan Zhou et al, 2017). Efektivitas proses termal sangat dipengaruhi oleh intensitas panas, suhu dan lama pemanasan serta perbedaan metode pemasakan (Li-Yuan Zhou et al, 2017).…”
Section: Pendahuluanunclassified
“…Blanching, pemanggangan (roasting), perebusan (boiling), oven gelombang mikro (microwaving), dan sterilisasi adalah beberapa contoh aplikasi proses termal (Micali dan Fiorino, 2016; Li-Yuan Zhou et al, 2017). Efektivitas proses termal sangat dipengaruhi oleh intensitas panas, suhu dan lama pemanasan serta perbedaan metode pemasakan (Li-Yuan Zhou et al, 2017). Proses termal mampu memperbaiki nutrisi dan aktivitas antioksidan buah tomat (Dewanto et al, 2002).…”
Section: Pendahuluanunclassified