Impact of Dehydration Techniques on the Nutritional and Microbial Profiles of Dried Mushrooms
Imane Moutia,
Erika Lakatos,
Attila József Kovács
Abstract:The global consumption of dried mushrooms has increased worldwide because of their rich nutritional value and culinary versatility. Dehydration methods such as sun drying, hot air drying, freeze drying, and microwave drying are employed to prolong the shelf life of a food product. These methods can also affect the food product’s nutritional value and the final product’s microbial profile. Each technique affects the retention of essential nutrients like vitamins, minerals, and bioactive compounds differently. A… Show more
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