|Table of Contents|

TheSeveralCommonMethordsofRefreshmentProcessonEdibleMushroom(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2012年12期
Page:
187-189
Research Field:
Publishing date:

Info

Title:
TheSeveralCommonMethordsofRefreshmentProcessonEdibleMushroom
Author(s):
WANGYan-jieLIUChao-guiWUYu-ting
CollegeofHorticultureandLandscapeArchitecture,SouthwestUniversity,Chongqing400715
Keywords:
ediblemushroomrefreshmentprocess
PACS:
S646.609+.3
DOI:
-
Abstract:
Bysummarizingseveralcommonmethordsofediblemushroomrefreshmentprocess,whichwereclassifiedinthephysicalandchemicalmethods,sortoutthecommontypesandtherolesoffreshmushroomprocessingmethods,designedforprovidingsomehelpandguidanceforthemajorityofmushroomproducers.

References:

[1]杨学美,王芳.食用菌的保鲜加工[J].农产品加工,2009(7):26-27.
[2]LeeJS.EffectsofmodifiedatmospherepackagingonthequalityofchitosanandCaCl2coatedmushroom(Agaricusbisporus)[J].KoreanJournalofFoodScienceandTechnology,1999,31(5):1308-1314.
[3]曹德宾,李艳秋.食用菌加工实用技术系列之三:双孢菇保鲜加工技术[J].农业工程技术(温室园艺),2008(6):42.
[4]李铁华,张懋.硅窗气调包装保鲜贮藏茶树菇呼吸特性与贮藏品质的研究[J].食品与机械,2007(1):39-43.
[5]BurtonKS.ThequalityandstoragelifeofAgaricusbisporus.MushroomScienceXII[M].Proceedingof12thInternationalcongressontheScienceandCultivationofediblefungi,Braunschwey,Germany,1989:683-688.
[6]薛勇.食用菌快速干制法[J].农村新技术,2002(12):42.
[7]KotwaliwaleN,BakaneP,VermaA.Changesintexturalandopticalpropertiesofoystermushroomduringhotairdrying[J].JournalofFoodEngineering,2007,78(4):1207-1211.
[8]VadivambalR,JayasDS.Changesinqualityofmicrowave-treatedagriculturalproducts-areview[J].BiosystemsEngineering,2007,98:1-16.
[9]PrabhanjanDG,RamaswamyHS,RaghavanGSV.Microwaveassistedconvectiveairdryingofthinlayercarrots[J].JournalofFoodEngineering,1995,25(2):283-293.
[10]RenG,ChenF.DryingofAmericangingseng(Panaxquinquefolium)rootsbymicrowave-hotaircombination[J].JournalofFoodEngineering,1998,35(4):433-445.
[11]MullinJ.Microwaveprocessing.In:NewMethodsofFoodPreservation(GouldGW,ed)[J],BlackieAcademicandProfessional,Bishopbriggs,Glasgow,1995:112-134.
[12]AlothmanM,BhatR,KarimAA.Effectsofradiationprocessingonphytochemicalsandantioxidantsinplantproduce[J].TrendsinFoodScienceandTechnology,2009(20):201-212.
[13]谢明杰,郑妍佶,赵博.食用菌的保鲜贮藏[J].辽宁师范大学学报(自然科学版),2003(2):192-194.
[14]郑秀莲.真空冷冻干燥技术原理及其在食用菌加工方面的应用[J].食用菌学报,1999,6(3):43-45.
[15]McHughTH.Protein-lipidinteractionsinediblefilmsandcoatings[J].Nahrung,2000,44:148-151.
[16]徐吉祥,钟桂兴,彭珊珊.复合保鲜涂膜在平菇保藏中的应用[J].食品研究与开发,2010(5):164-167.
[17]VinaSZ.EffectsofpolyvinylchlorideandediblestarchcoatingsonqualityaspectsofrefrigeratedBrusselssprouts[J].FoodChemistry,2007,103:701-709.
[18]何永梅,皮登高.食用菌的几种贮藏保鲜方法[J].保鲜与加工,2009(1):4.
[19]韩绍英.苏联野生食用菌加工技术[J].中国食用菌,1990(3):35-36.
[20]贺新生,张玲,何娟.酸渍食用菌加工过程中的腐败菌抑制效果研究[J].中国食用菌,2003(2):25-26.
[21]严泽湘.几种食用菌保鲜新法[J].中国食用菌,1995(4):31.
[22]张邦安.食用菌的加工与贮藏[J].蔬菜,2010(4):34-35.

Memo

Memo:
-
Last Update: 2014-09-25