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Kuswandi B, Seftyani M, Pratoko DK. Edible colorimetric label based on immobilized purple sweet potato anthocyanins onto edible film for packaged mushrooms freshness monitoring. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1811-1822. [PMID: 39049922 PMCID: PMC11263321 DOI: 10.1007/s13197-024-05960-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/23/2023] [Accepted: 02/21/2024] [Indexed: 07/27/2024]
Abstract
An edible colorimetric label has been developed to determine the freshness level of mushrooms, i.e. white oyster mushrooms (Pleurotus ostreatus). The edible indicator label has been fabricated based on purple sweet potato (Ipomoea batatas L.) anthocyanins (PSPA) immobilized onto an edible film made of chitosan and cornstarch with added PVA. The freshness parameters of the mushrooms were pH, weight loss, texture, and sensory evaluation. The results showed that the colorimetric label was dark purple when the mushroom was fresh, and turn to light purple when the mushroom was still fresh, and finally green when the mushroom was no longer fresh. The color value (mean Red) of the label was measured using the ImageJ program, where its color value (mean Red) increased with decreasing freshness level of the mushrooms. The edible label can distinguish fresh mushrooms from spoilage, making it suitable to be used in a packaged mushroom as a freshness indicator.
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Affiliation(s)
- Bambang Kuswandi
- Chemo and Biosensors Group, Faculty of Pharmacy, University of Jember, Jl. Kalimantan 37, Jember, 68121 Indonesia
| | - Mita Seftyani
- Chemo and Biosensors Group, Faculty of Pharmacy, University of Jember, Jl. Kalimantan 37, Jember, 68121 Indonesia
| | - Dwi Koko Pratoko
- Chemo and Biosensors Group, Faculty of Pharmacy, University of Jember, Jl. Kalimantan 37, Jember, 68121 Indonesia
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2
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Guo Y, Chen X, Gong P, Deng Z, Qi Z, Wang R, Long H, Wang J, Yao W, Yang W, Chen F. Recent advances in quality preservation of postharvest golden needle mushroom (Flammulina velutiper). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37014278 DOI: 10.1002/jsfa.12603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 02/17/2023] [Accepted: 04/04/2023] [Indexed: 06/19/2023]
Abstract
The golden needle mushroom (Flammulina velutiper) is one of the most productive mushrooms in the world. However, F. velutiper experiences continuous quality degradation in terms of changes in color and textural characteristics, loss of moisture, nutrition and flavor, and increased microbial populations due to its high respiratory activity during the postharvest phase. Postharvest preservation techniques, including physical, chemical and biological methods, play a vital role in maintaining postharvest quality and extending the shelf life of mushrooms. Therefore, in this study, the decay process of F. velutiper and the factors affecting its quality were comprehensively reviewed. Additionally, the preservation methods (e.g., low-temperature storage, packaging, plasma treatment, antimicrobial cleaning and 1-methylcyclopropene treatment) for F. velutiper used for the last 5 years were compared to provide an outlook on future research directions. Overall, this review aims to provide a reference for developing novel, green and safe preservation techniques for F. velutiper. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yuxi Guo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Xuefeng Chen
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Pin Gong
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Zhenfang Deng
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Zhuoya Qi
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Ruotong Wang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Hui Long
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Jiating Wang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Wenbo Yao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Wenjuan Yang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Fuxin Chen
- School of Chemistry and Chemical Engineering, Xi'an University of Science and Technology, Xi'an, China
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Guo W, Tang X, Cui S, Zhang Q, Zhao J, Mao B, Zhang H. Recent advance in quality preservation of non-thermal preservation technology of fresh mushroom: a review. Crit Rev Food Sci Nutr 2023; 64:7878-7894. [PMID: 36971127 DOI: 10.1080/10408398.2023.2193636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
Fresh mushrooms have a long history of cultivation and consumption, but high postharvest losses are a concern in the commercial production of mushrooms worldwide. Thermal dehydration is widely used in the preservation of commercial mushrooms, but the flavor and taste of mushrooms are significantly altered after dehydration. Non-thermal preservation technology, which effectively maintains the characteristics of mushrooms, is a viable alternative to thermal dehydration. The objective of this review was to critically assess the factors affecting fresh mushroom quality after preservation is remarkable, with the ultimate goal of developing and promoting non-thermal preservation technology for preserving fresh mushroom quality, effectively extending the shelf life of fresh mushrooms. The factors influencing the quality degradation process of fresh mushrooms discussed herein include the internal factors associated with the mushroom itself and the external factors associated with the storage environment. We present a comprehensive discussion of the effects of different non-thermal preservation technologies on the quality and shelf life of fresh mushrooms. To prevent quality loss and extend the shelf life after postharvest, hybrid methods, such as physical or chemical techniques combined with chemical techniques, and novel nonthermal technologies are highly recommended.
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Affiliation(s)
- Weiling Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xin Tang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Shumao Cui
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Qiuxiang Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Bingyong Mao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
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4
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Dawadi E, Magar PB, Bhandari S, Subedi S, Shrestha S, Shrestha J. Nutritional and post-harvest quality preservation of mushrooms: A review. Heliyon 2022; 8:e12093. [DOI: 10.1016/j.heliyon.2022.e12093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 04/05/2022] [Accepted: 11/25/2022] [Indexed: 12/12/2022] Open
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5
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Nasri E, Khademi O, Saba MK, Ebrahimi R. Extension of button mushroom storability by ultrasound treatment in combination with calcium lactate. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01560-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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6
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A Comparative Study on the Debittering of Kinnow (Citrus reticulate L.) Peels: Microbial, Chemical, and Ultrasound-Assisted Microbial Treatment. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8080389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Kinnow mandarin (Citrus reticulate L.) peels are a storehouse of well-known bioactive compounds, viz., polyphenols, flavonoids, carotenoids, limonoids, and tocopherol, which exhibit an effective antioxidant capacity. However, naringin is the most predominant bitter flavanone compound found in Kinnow peels that causes their bitterness. It prohibits the effective utilization of peels in food-based products. In the present study, a novel approach for the debittering of Kinnow peels has been established to tackle this problem. A comparative evaluation of the different debittering methods (chemical, microbial, and ultrasound-assisted microbial treatments) used on Kinnow peel naringin and bioactive compounds was conducted. Among the chemical and microbial method; solid-state fermentation with A. niger led to greater extraction of naringin content (7.08 mg/g) from kinnow peels. Moreover, the numerical process optimization of ultrasound-assisted microbial debittering was performed by the Box–Behnken design (BBD) of a response surface methodology to maximize naringin hydrolysis. Among all three debittering methods, ultrasound-assisted microbial debittering led to a greater hydrolysis of naringin content and reduced processing time. The optimum conditions were ultrasound temperature (40 °C), time (30 min), and A. niger koji extract (1.45%) for the maximum extraction rate of naringin (11.91 mg/g). These debittered Kinnow peels can be utilized as raw material to develop therapeutic food products having a high phytochemical composition without any off-flavors or bitterness.
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Suo G, Zhou C, Su W, Hu X. Effects of ultrasonic treatment on color, carotenoid content, enzyme activity, rheological properties, and microstructure of pumpkin juice during storage. ULTRASONICS SONOCHEMISTRY 2022; 84:105974. [PMID: 35288328 PMCID: PMC8921491 DOI: 10.1016/j.ultsonch.2022.105974] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 02/27/2022] [Accepted: 03/03/2022] [Indexed: 05/16/2023]
Abstract
Freshly squeezed pumpkin juice (Cucurbita moschata D.) was sonicated at various power levels at a constant frequency of 25 kHz and a treatment time of 10 min. Samples were stored in the dark for 0, 4, 8, and 12 days at 4 °C and were subsequently analyzed. The combined effects of power level and storage period on color parameters, carotenoid content, particle size distribution, cloud value, rheological characteristics, and microstructure were investigated. The results showed ultrasonic-treated samples had little effect on carotenoid content, cloud value, particle size distribution, and polydispersity during storage compared to those of the untreated samples. The L⁎, a⁎, b⁎, and C* values decreased significantly during 8-12 days of storage, resulting in a significant increase in ΔE, especially 400 W/10 min-treated samples. Meanwhile, the enzyme activity and rheological properties increased significantly on storage days 8-12. However, the microstructure of all samples did not change significantly during storage. Based on these results, during the storage period, the physical and chemical properties of 400 W/10 min-ultrasonic treated pumpkin juice were retained more than those in the untreated pumpkin juice. Therefore, ultrasonic treatment has broad application prospects in preserving bioactive substances and physicochemical properties and improving the storage life of fresh pumpkin juice.
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Affiliation(s)
- Guanwen Suo
- School of Life Science, Jiangxi Science &Technology Normal University, Nanchang 330013, China
| | - Chunli Zhou
- School of Life Science, Jiangxi Science &Technology Normal University, Nanchang 330013, China.
| | - Wei Su
- School of Life Science, Jiangxi Science &Technology Normal University, Nanchang 330013, China
| | - Xueyan Hu
- School of Life Science, Jiangxi Science &Technology Normal University, Nanchang 330013, China
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8
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Yadav D, Negi PS. Bioactive components of mushrooms: Processing effects and health benefits. Food Res Int 2021; 148:110599. [PMID: 34507744 DOI: 10.1016/j.foodres.2021.110599] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 07/04/2021] [Accepted: 07/07/2021] [Indexed: 02/07/2023]
Abstract
Mushrooms have been recognized for their culinary attributes for long and were relished in the most influential civilizations in history. Currently, they are the focus of renewed research because of their therapeutic abilities. Nutritional benefits from mushrooms are in the form of a significant source of essential proteins, dietary non-digestible carbohydrates, unsaturated fats, minerals, as well as various vitamins, which have enhanced its consumption, and also resulted in the development of various processed mushroom products. Mushrooms are also a crucial ingredient in traditional medicine for their healing potential and curative properties. The literature on the nutritional, nutraceutical, and therapeutic potential of mushrooms, and their use as functional foods for the maintenance of health was reviewed, and the available literature indicates the enormous potential of the bioactive compounds present in mushrooms. Future research should be focused on the development of processes to retain the mushroom bioactive components, and valorization of waste generated during processing. Further, the mechanisms of action of mushroom bioactive components should be studied in detail to delineate their diverse roles and functions in the prevention and treatment of several diseases.
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Affiliation(s)
- Divya Yadav
- Department of Fruit and Vegetables Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201 002, India
| | - Pradeep Singh Negi
- Department of Fruit and Vegetables Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201 002, India.
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9
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Marçal S, Sousa AS, Taofiq O, Antunes F, Morais AM, Freitas AC, Barros L, Ferreira IC, Pintado M. Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.007] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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10
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TARLAK F, OZDEMIR M, MELIKOGLU M. The combined effect of exposure time to sodium chlorite (NaClO2) solution and packaging on postharvest quality of white button mushroom (Agaricus bisporus) stored at 4 °C. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.24219] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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11
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Salamat R, Ghassemzadeh HR, Ranjbar SF, Mellmann J, Behfar H. Dominant physical mechanisms governing the forced-convective cooling process of white mushrooms ( Agaricus bisporus). Journal of Food Science and Technology 2020; 57:3696-3707. [PMID: 32903951 PMCID: PMC7447714 DOI: 10.1007/s13197-020-04402-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 01/21/2020] [Accepted: 04/02/2020] [Indexed: 11/30/2022]
Abstract
Nowadays, numerical modelling has been extensively converted to a powerful instrument in most agricultural engineering applications. In this study, a mathematical model was developed to simulate the forced-air cooling process of mushroom. The simulation was performed in CFD code Fluent 19.2 and the conservative mass, momentum and energy equations were solved within the package. The accuracy of the model was then quantitatively validated against experimental data and very good agreement was achieved ( R o o t - M e a n - S q u a r e E r r o r RMSE ≃ 3.8 % ). It was confirmed that in addition to convective mode, water evaporation makes a major contribution in mushroom cooling. According to the results, the developed model was able to predict the velocity and temperature profiles with a reasonable accuracy. It also has a potential to be used in design and optimization of such processes.
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Affiliation(s)
- Razieh Salamat
- Department of Biosystem, University of Tabriz, Tabriz, Iran.,Department of Postharvest Technology, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany
| | | | | | - Jochen Mellmann
- Department of Postharvest Technology, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany
| | - Hossein Behfar
- Department of Biosystem, University of Tabriz, Tabriz, Iran
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12
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Salamat R, Ghassemzadeh HR, Ranjbar F, Jalali A, Mahajan P, Herppich WB, Mellmann J. The effect of additional packaging barrier, air moment and cooling rate on quality parameters of button mushroom (Agaricus bisporus). Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2019.100448] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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13
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Zhou L, Liao T, Liu W, Zou L, Liu C, Terefe NS. Inhibitory effects of organic acids on polyphenol oxidase: From model systems to food systems. Crit Rev Food Sci Nutr 2019; 60:3594-3621. [PMID: 31858810 DOI: 10.1080/10408398.2019.1702500] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Organic acids are widely utilized in the food industry for inhibiting the activity of polyphenol oxidase (PPO) and enzymatic browning. This review discusses the mechanisms of inhibition of PPO and enzymatic browning by various organic acids based on studies in model systems, critically evaluates the relevance of such studies to real food systems and assesses the implication of the synergistic inhibitory effects of organic acids with other physicochemical processing techniques on product quality and safety. Organic acids inhibit the activity of PPO and enzymatic browning via different mechanisms and therefore the suitability of a particular organic acid depends on the structure and the catalytic properties of PPO and the physicochemical properties of the food matrix. Studies in model systems provide an invaluable insight into the inhibitory mechanisms of various organics acids. However, the difference in the effectiveness of PPO inhibitors between model systems and food systems and the lack of correlation between the degree of PPO inhibition based on in vitro assays and enzymatic browning imply that the effectiveness of organic acids can be accurately evaluated only via direct assessment of browning inhibition in a particular food system. Combination of organic acids with physical processing techniques is one of the most viable approaches for PPO inhibition since the observed synergistic effect helps to reduce the undesirable organoleptic quality changes from the use of excessive concentration of organic acids or intense physical processing.
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Affiliation(s)
- Lei Zhou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,School of Life Sciences, Nanchang University, Nanchang, China
| | - Tao Liao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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14
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A combination treatment of ultrasound and ε-polylysine to improve microorganisms and storage quality of fresh-cut lettuce. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108315] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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15
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Lin X, Sun DW. Research advances in browning of button mushroom (Agaricus bisporus): Affecting factors and controlling methods. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.05.007] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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16
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Zalewska M, Marcinkowska‐Lesiak M, Onopiuk A, Stelmasiak A, Półtorak A. Modified atmosphere packaging for extending the shelf life of fresh
Agaricus bisporus. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13839] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Magdalena Zalewska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences Warsaw University of Life Sciences Warsaw Poland
| | - Monika Marcinkowska‐Lesiak
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences Warsaw University of Life Sciences Warsaw Poland
| | - Anna Onopiuk
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences Warsaw University of Life Sciences Warsaw Poland
| | - Adrian Stelmasiak
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences Warsaw University of Life Sciences Warsaw Poland
| | - Andrzej Półtorak
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences Warsaw University of Life Sciences Warsaw Poland
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17
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Zhang K, Pu YY, Sun DW. Recent advances in quality preservation of postharvest mushrooms ( Agaricus bisporus ): A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.05.012] [Citation(s) in RCA: 72] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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18
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Zalewska M, Marcinkowska‐Lesiak M, Onopiuk A. Physicochemical properties of white button mushrooms (
Agaricus bisporus)
as affected by coating. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13419] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Magdalena Zalewska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer SciencesWarsaw University of Life SciencesNowoursynowska 159c Street, Warsaw, 02‐776 Poland
| | - Monika Marcinkowska‐Lesiak
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer SciencesWarsaw University of Life SciencesNowoursynowska 159c Street, Warsaw, 02‐776 Poland
| | - Anna Onopiuk
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer SciencesWarsaw University of Life SciencesNowoursynowska 159c Street, Warsaw, 02‐776 Poland
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Li L, Bai J, Wu M, Zhao M, Wang R, Guo M, Liu H, Liu T. Studies on browning inhibition technology and mechanisms of fresh-cut potato. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13263] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ling Li
- College of Food Science and Biotechnology; Tianjin Agricultural University, No 22 Jinjing Road; Tianjin 300384 China
- Tianjin Engineering Research Center of Agricultural Products Processing, No 22 Jinjing Road; Tianjin 300384 China
| | - Juanjuan Bai
- College of Food Science and Biotechnology; Tianjin Agricultural University, No 22 Jinjing Road; Tianjin 300384 China
| | - Minming Wu
- College of Food Science and Biotechnology; Tianjin Agricultural University, No 22 Jinjing Road; Tianjin 300384 China
| | - Minmin Zhao
- College of Food Science and Biotechnology; Tianjin Agricultural University, No 22 Jinjing Road; Tianjin 300384 China
| | - Rongfang Wang
- College of Food Science and Biotechnology; Tianjin Agricultural University, No 22 Jinjing Road; Tianjin 300384 China
| | - Mei Guo
- College of Food Science and Biotechnology; Tianjin Agricultural University, No 22 Jinjing Road; Tianjin 300384 China
- Tianjin Engineering Research Center of Agricultural Products Processing, No 22 Jinjing Road; Tianjin 300384 China
| | - Haixue Liu
- Agriculture Analysis and Testing Center, Tianjin Agricultural University, No 22 Jinjing Road; Tianjin 300384 China
| | - Tieling Liu
- College of Food Science and Biotechnology; Tianjin Agricultural University, No 22 Jinjing Road; Tianjin 300384 China
- Tianjin Engineering Research Center of Agricultural Products Processing, No 22 Jinjing Road; Tianjin 300384 China
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20
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Ding Y, Zhu Z, Zhao J, Nie Y, Zhang Y, Sheng J, Meng D, Mao H, Tang X. Effects of Postharvest Brassinolide Treatment on the Metabolism of White Button Mushroom (Agaricus bisporus) in Relation to Development of Browning During Storage. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1722-1] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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