Microwave freeze‐drying of button mushroom (Agaricus bisporus) based on non‐volatile taste components by controlling microwave power density

• Published in: International journal of food science & technology Vol. 57; no. 1; pp. 379 - 389
• Main Authors: Duan, Xu, Miao, Junwei, Huang, Luelue, Li, Bin
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.01.2022
• Subjects: Agaricus bisporus; Amino acids; Ascorbic acid; Button mushroom; Drying; food science; freeze drying; microwave freeze‐drying; Mushrooms; non‐volatile flavour components; Nucleotides; product quality; Rehydration; shrinkage; Taste

Summary The present study was carried out to establish a dynamic microwave loading strategy for efficient production of high‐quality microwave freeze‐dried button mushroom based on non‐volatile taste components. The change behaviour of non‐volatile taste components of mushroom, including free amino...