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Drying Technology
An International Journal
Volume 39, 2021 - Issue 11: Critical reviews of topics in drying science and technology
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Research Article

Development of flavor during drying and applications of edible mushrooms: A review

Lihui Zhanga State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;b International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
,
Min Zhanga State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;c Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaCorrespondence[email protected]
&
Arun S. Mujumdard Department of Bioresource Engineering, McGill University, Montreal, QC, Canada
Pages 1685-1703 | Received 19 Nov 2020, Accepted 07 Jan 2021, Published online: 04 Feb 2021

Citations (9)

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Nopparat Prabsangob & Sarisuk Sittiketgorn. (2023) Profile of taste-related compounds and bioactivity of split gill mushroom (Schizophyllum commune) as affected by blanching and drying. International Journal of Food Properties 26:1, pages 2078-2090.
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Articles from other publishers (8)

Peng Shan, Kun Wang, Fuyou Yu, Lunzhao Yi, Liping Sun & Hui Li. (2023) Gelatin/sodium alginate multilayer composite film crosslinked with green tea extract for active food packaging application. Colloids and Surfaces A: Physicochemical and Engineering Aspects 662, pages 131013.
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Yuanyuan Zhu, Min Zhang, Chung Lim Law, Yuchuan Wang & Kun Liu. (2022) Optimization of Ultrasonic-Assisted Enzymatic Hydrolysis to Extract Soluble Substances from Edible Fungi By-products. Food and Bioprocess Technology 16:1, pages 167-184.
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Zhen Zeng, Jinqiu Wang, Xuefei Wen, Yi Wang, Xiang Li, Dayu Liu & Fang Geng. (2022) Metabolomic analysis provides insights into the mechanism of color and taste changes in Dictyophora indusiata fruiting bodies under different drying processes. Food Research International 162, pages 112090.
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Yiming Xu, Wenchao Liu, Linlin Li, Weiwei Cao, Mengyue Zhao, Jingyin Dong, Guangyue Ren, Bhesh Bhandari & Xu Duan. (2022) Dynamic changes of non-volatile compounds and evaluation on umami during infrared assisted spouted bed drying of shiitake mushrooms. Food Control 142, pages 109245.
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Yu-Han Yuan, Ling-Xiao Liu, Li Guo, Liang Wang, Ji-Wei Hao & Yun-Guo Liu. (2022) Changes of bacterial communities and volatile compounds developed from the spoilage of white Hypsizygus marmoreus under different storage conditions. LWT 168, pages 113906.
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Yuanyuan Zhu, Min Zhang, Lihui Zhang, Chung Lim Law, Yuchuan Wang & Kun Liu. (2022) Preparation of enzymatic hydrolysate using edible fungi by-products of soup seasoning: Effect of different enzymes on enzymatic hydrolysis. Food Bioscience 49, pages 101844.
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Zhenshan Hou, Yunyun Wei, Libin Sun, Rongrong Xia, Heran Xu, Yunting Li, Yao Feng, Wenli Fan & Guang Xin. (2022) Effects of drying temperature on umami taste and aroma profiles of mushrooms ( Suillus granulatus ) . Journal of Food Science 87:5, pages 1983-1998.
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Run Tian, Zhi-Qun Liang, Yong Wang & Nian-Kai Zeng. (2022) Analysis of aromatic components of two edible mushrooms, Phlebopus portentosus and Cantharellus yunnanensis using HS-SPME/GC-MS. Results in Chemistry 4, pages 100282.
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