Fungal contamination in food products leads to mustiness, biochemical changes, and undesirable odors, which result in lower food quality and lower market value. To develop a rapid method for detecting fungi, hyperspectral ...

Flavor deterioration is a serious problem in dried carrots during storage and is frequently accompanied by water absorption and bacterial growth. To explore the underlying mechanism of flavor deterioration, relationship ...

Moisture absorption and bacterial growth are critical factors for quality deterioration of freeze-dried Agaricus bisporus. In order to explore the bacterial composition and the resultant odor changes in freeze-dried A. ...

Water absorption is the dominant factor affecting the quality deterioration of dried Lentinus edodes. We therefore analyzed the effect of moisture content and dynamic water status on physical properties of the mushroom ...