References

• Ahmed, I., Qazi, I. M., & Jamal, S. (2016). Developments in osmotic dehydration technique for the preservation of fruits and vegetables. Innovative Food Science & Emerging Technologies, 34, 29–43. doi:10.1016/j.ifset.2016.01.003
   Web of Science ®Google Scholar
• Cao, S., Hu, Z., Pang, B., Wang, H., Xie, H., & Wu, F. (2010). Effect of ultrasound treatment on fruit decay and quality maintenance in strawberry after harvest. Food Control, 21(4), 529–532. doi:10.1016/j.foodcont.2009.08.002
   Web of Science ®Google Scholar
• Cárcel, J., Benedito, J., Rosselló, C., & Mulet, A. (2007). Influence of ultrasound intensity on mass transfer in apple immersed in a sucrose solution. Journal of Food Engineering, 78(2), 472–479. doi:10.1016/j.jfoodeng.2005.10.018
   Web of Science ®Google Scholar
• Chen, Y., Xie, M.-Y., Nie, S.-P., Li, C., & Wang, Y.-X. (2008). Purification, composition analysis and antioxidant activity of a polysaccharide from the fruiting bodies of Ganoderma atrum. Food Chemistry, 107(1), 231–241. doi:10.1016/j.foodchem.2007.08.021
   Web of Science ®Google Scholar
• Cheng, X.-F., Zhang, M., Adhikari, B., & Islam, M. N. (2014). Effect of power ultrasound and pulsed vacuum treatments on the dehydration kinetics, distribution, and status of water in osmotically dehydrated strawberry: A combined NMR and DSC study. Food and Bioprocess Technology, 7(10), 2782–2792. doi:10.1007/s11947-014-1355-1ound
   Web of Science ®Google Scholar
• Cornillon, P. (2000). Characterization of osmotic dehydrated apple by NMR and DSC. LWT-Food Science and Technology, 33(4), 261–267. doi:10.1006/fstl.2000.0653
   Google Scholar
• Deng, Y., & Zhao, Y. (2008). Effects of pulsed-vacuum and ultrasound on the osmodehydration kinetics and microstructure of apples (Fuji). Journal of Food Engineering, 85(1), 84–93. doi:10.1016/j.jfoodeng.2007.07.016
   Web of Science ®Google Scholar
• Fan, F., Gallão, M. I., & Rodrigues, S. (2008). Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydration. LWT - Food Science and Technology, 41(4), 604–610. doi:10.1016/j.lwt.2007.05.007
   Web of Science ®Google Scholar
• Fernandes, F. A., & Rodrigues, S. (2008). Application of ultrasound and ultrasound-assisted osmotic dehydration in drying of fruits. Drying Technology, 26(12), 1509–1516. doi:10.1080/07373930802412256
   Web of Science ®Google Scholar
• Fito, P., Chiralt, A., Betoret, N., Gras, M., Cháfer, M., Martınez-Monzó, J., ... Vidal, D. (2001). Vacuum impregnation and osmotic dehydration in matrix engineering: Application in functional fresh food development. Journal of Food Engineering, 49(2), 175–183. doi:10.1016/S0260-8774(00)00220-X
   Web of Science ®Google Scholar
• Gowen, A., O’Donnell, C., Taghizadeh, M., Gaston, E., O’gorman, A., Cullen, P., ... Downey, G. (2008). Hyperspectral imaging for the investigation of quality deterioration in sliced mushrooms (Agaricus bisporus) during storage. Sensing and Instrumentation for Food Quality and Safety, 2(3), 133–143. doi:10.1007/s11694-008-9042-4
   Google Scholar
• Gussoni, M., Greco, F., Vezzoli, A., Paleari, M. A., Moretti, V. M., Lanza, B., & Zetta, L. (2007). Osmotic and aging effects in caviar oocytes throughout water and lipid changes assessed by 1 H NMR T 1 and T 2 relaxation and MRI. Magnetic Resonance Imaging, 25(1), 117–128. doi:10.1007/1-4020-4297-3_03
   PubMed Web of Science ®Google Scholar
• Jiang, T., Zheng, X., Li, J., Jing, G., Cai, L., & Ying, T. (2011). Integrated application of nitric oxide and modified atmosphere packaging to improve quality retention of button mushroom (Agaricus bisporus). Food Chemistry, 126(4), 1693–1699. doi:10.1016/j.foodchem.2010.12.060
   PubMed Web of Science ®Google Scholar
• Lenart, A. (1996). Osmo-convective drying of fruits and vegetables: Technology and application. Drying Technology, 14(2), 391–413. doi:10.1080/07373939608917104
   Web of Science ®Google Scholar
• Lerici, C., Pinnavaia, G., Rosa, M. D., & Bartolucci, L. (1985). Osmotic dehydration of fruit: Influence of osmotic agents on drying behavior and product quality. Journal of Food Science, 50(5), 1217–1219. doi:10.1111/j.1365-2621.1985.tb10445.x
   Web of Science ®Google Scholar
• Li, Q., Zhang, -H.-H., Claver, I. P., Zhu, K.-X., Peng, W., & Zhou, H.-M. (2011). Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus (Lange) Sing) soup. International Journal of Food Science & Technology, 46(5), 1100–1108. doi:10.1111/j.1365-2621.2011.02592.x
   Web of Science ®Google Scholar
• Litchfield, J. (1967). Morel mushroom mycelium as a food‐flavoring material. Biotechnology and Bioengineering, 9(3), 289–304. doi:10.1002/bit.260090303
   Web of Science ®Google Scholar
• Mattila, P., Könkö, K., Eurola, M., Pihlava, J.-M., Astola, J., Vahteristo, L., et al. (2001). Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms. Journal of Agricultural and Food Chemistry, 49(5), 2343–2348. doi:10.1021/jf001525d
   PubMed Web of Science ®Google Scholar
• Nowacka, M., Tylewicz, U., Laghi, L., Dalla Rosa, M., & Witrowa-Rajchert, D. (2014). Effect of ultrasound treatment on the water state in kiwifruit during osmotic dehydration. Food Chemistry, 144, 18–25. doi:10.1016/j.foodchem.2013.05.129
   PubMed Web of Science ®Google Scholar
• Pan, Y., Zhao, L., Zhang, Y., Chen, G., & Mujumdar, A. S. (2003). Osmotic dehydration pretreatment in drying of fruits and vegetables. Drying Technology, 21(6), 1101–1114. doi:10.1081/DRT-120021877
   Web of Science ®Google Scholar
• Pei, F., Yang, W.-J., Shi, Y., Sun, Y., Mariga, A. M., Zhao, L., et al. (2014). Comparison of freeze-drying with three different combinations of drying methods and their influence on colour, texture, microstructure and nutrient retention of button mushroom (Agaricus bisporus) slices. Food and Bioprocess Technology, 7(3), 702–710. doi:10.1007/s11947-013-1058-z
   Web of Science ®Google Scholar
• Rahman, M. S., & Perera, C. O. (2007). Drying and food preservation. Handbook of Food Preservation, 403–432. doi:10.1201/9781420017373
   Google Scholar
• Rastogi, N., Raghavarao, K., Niranjan, K., & Knorr, D. (2002). Recent developments in osmotic dehydration: Methods to enhance mass transfer. Trends in Food Science & Technology, 13(2), 48–59. doi:10.1016/S0924-2244(02)00032-8
   Web of Science ®Google Scholar
• Rodrigues, S., & Fernandes, F. A. (2007). Use of ultrasound as pretreatment for dehydration of melons. Drying Technology, 25(10), 1791–1796. doi:10.1080/07373930701595409
   Web of Science ®Google Scholar
• Silva, K. S., Fernandes, M. A., & Mauro, M. A. (2014). Effect of calcium on the osmotic dehydration kinetics and quality of pineapple. Journal of Food Engineering, 134, 37–44. doi:10.1016/j.jfoodeng.2014.02.020
   Web of Science ®Google Scholar
• Simal, S., Benedito, J., Sánchez, E. S., & Rosselló, C. (1998). Use of ultrasound to increase mass transport rates during osmotic dehydration. Journal of Food Engineering, 36(3), 323–336. doi:10.1016/S0260-8774(98)00053-3
   Web of Science ®Google Scholar
• Stojanovic, J., & Silva, J. L. (2007). Influence of osmotic concentration, continuous high frequency ultrasound and dehydration on antioxidants, colour and chemical properties of rabbiteye blueberries. Food Chemistry, 101(3), 898–906. doi:10.1016/j.foodchem.2006.02.044
   Web of Science ®Google Scholar
• Taylor, M., Hershey, H., Levine, R., Coy, K., & Olivelle, S. (1981). Improved method of resolving nucleotides by reversed-phase high-performance liquid chromatography. Journal of Chromatography A, 219(1), 133–139. doi:10.1016/S0021-9673(00)80584-1
   Web of Science ®Google Scholar
• Tsai, S.-Y., Wu, T.-P., Huang, S.-J., & Mau, J.-L. (2007). Nonvolatile taste components of Agaricus bisporus harvested at different stages of maturity. Food Chemistry, 103(4), 1457–1464. doi:10.1016/j.foodchem.2006.10.073
   Web of Science ®Google Scholar
• Walton, K., Walker, R., & Ioannides, C. (1998). Effect of baking and freeze-drying on the direct and indirect mutagenicity of extracts from the edible mushroom Agaricus bisporus. Food and Chemical Toxicology, 36(4), 315–320. doi:10.1016/S0278-6915(97)00161-0
   PubMed Web of Science ®Google Scholar
• Xin, Y., Zhang, M., & Adhikari, B. (2013). Effect of trehalose and ultrasound-assisted osmotic dehydration on the state of water and glass transition temperature of broccoli (Brassica oleracea L. var. botrytis L.). Journal of Food Engineering, 119(3), 640–647. doi:10.1016/j.jfoodeng.2013.06.035
   Web of Science ®Google Scholar
• Yamaguchi, S. (1979). The umami taste [Flavor of foods]. Paper presented at the ACS Symposium series American Chemical Society. doi: 10.1021/bk-1979-0115.ch002
   Google Scholar
• Yun, D., & Zhao, Y. (2008). Effect of pulsed vacuum and ultrasound osmopretreatments on glass transition temperature, texture, microstructure and calcium penetration of dried apples (Fuji). LWT - Food Science and Technology, 41(9), 1575–1585. doi:10.1016/j.lwt.2007.10.018
   Web of Science ®Google Scholar
• Zdunek, A., & Bednarczyk, J. (2006). Effect of mannitol treatment on ultrasound emission during texture profile analysis of potato and apple tissue. Journal of Texture Studies, 37(3), 339–359. doi:10.1111/j.1745-4603.2006.00055.x
   Web of Science ®Google Scholar