Abstract Rapid deterioration is a serious problem in postharvest storage of Agaricus bisporus (A. bisporus). Hence, measures to improve shelf-life of the mushroom are of great importance. This study analyzed the effect ...

Cordyceps (Cordyceps militaris) exhibits many biological activities including antioxidant, inhibition of inflammation, cancer prevention, hypoglycemic, and antiaging properties, etc. However, a majority of studies involving ...

Abstract To explore the influences of storage conditions on freeze-dried Agaricus bisporus slices, the dynamic changes of physical and sensory properties under different conditions (37 °C, 85% RH; 25 °C, 55% RH; ambient ...

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 ...

Pleurotus eryngii (DC. ex Fr.) Quel has been collected from the wild, cultivated and used in traditional medicines to treat various disorders and diseases since antiquity. In traditional Chinese medicine, the powdered ...

In this study, a new type of packaging film assembled by caffeic acid-grafted-chitosan/polylactic acid (CA-g-CS/PLA) was prepared, and its characteristics, migration properties and effect on the postharvest quality of ...

Quality deterioration of dried vegetables often occurs during storage, and there is limited information about the quality and microbiota of dried cabbages during storage. In the present study, the appearance, physical and ...

In this study, the effects of Auricularia auricula polysaccharide (Aap) on the quality of whole wheat dough (WWD) were investigated. The results showed that compared to the control, the content of ordered structure (β-sheet) ...

Abstract Pleurotus eryngii, also known as thistle mushroom, is rich in proteins, dietary fibre and polysaccharides. It has been developed as a functional food due to its antioxidant, anti-fatigue, anti-viral and anti-tumour ...

The effects of ferulic acid (FA) at different concentrations on the aggregation behaviors of gluten and its components (gliadin and glutenin) were determined in this study. Results showed that the free sulfhydryl content ...