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A novel strategy for improving drying efficiency and quality of cream mushroom soup based on microwave pre-gelatinization and infrared freeze-drying

Wenchao Liu, Min Zhang, Benu Adhikari, Jingjing Chen

2020Innovative Food Science & Emerging Technologies40 citationsDOIOpen Access PDF

Topics & Concepts

Food scienceFreeze-dryingMicrowaveStarchStarch gelatinizationFlavorMushroomChemistryMaterials scienceDehydrationChromatographyQuantum mechanicsBiochemistryPhysicsFood composition and propertiesFood Quality and Safety StudiesFood Drying and Modeling
A novel strategy for improving drying efficiency and quality of cream mushroom soup based on microwave pre-gelatinization and infrared freeze-drying | Litcius