Consumers are increasingly interested in nutritious, safe and healthy muscle food products
with reduced salt and fat that benefit their well-being. Hence, food processors are constantly …

Background: Oyster mushrooms (Pleurotus species) have gained considerable attention of
food technologist and nutritionist for their nutraceutical properties. Oyster mushrooms are …

Mushrooms are considered to be a next-generation health food due to their rich protein
content with high biological value, fiber and bioactive compounds. Utilization of the protein …

Drying Kinetics of Oyster Mushroom (Pleurotus ostreatus) in a Convective Hot Air Dryer Page
1 J. Agr. Sci. Tech. (2011) Vol. 13: 655-664 655 Drying Kinetics of Oyster Mushroom (Pleurotus …

The thin-layer drying of three varieties of green peas was carried out in hot air-drying
chamber using an automatic weighing system at five temperatures (55–75° C) and air …

Experiments were conducted with pureed pumpkin to evaluate energy efficiency and
microbial reduction effect of a new thin‐film Refractance WindowTM (RW) drying method …

Abstract Effect of drying (solar and oven), blanching (steam and water), and chemical
pretreatments (lemon juice, vinegar, and potassium bisulfite) on oyster mushroom (Pleurotus …

Production and consumption of mushrooms have tremendously increased in India due
mainly to increased awareness of the commercial and nutritional significance of this …

Moisture desorption isotherms of Morchella esculenta mushrooms were determined at 5, 15,
25 and 35° C and within the range of 0.11–0.92 water activity using a standardized …

Mushroom cultivation is a rather complicated process that produces a highly nutritious food
of excellent taste from waste materials, contributing to the nutrition and economic welfare of …