Comparison of different drying processes of Morchella sextelata: Changes in volatile and non-volatile components, color and texture

Comparison of different drying processes of Morchella sextelata: Changes in volatile and non-volatile components, color and texture

In this study, the effects of hot-air drying (HAD), hot-air combined microwave vacuum drying (HAD-MVD), vacuum freeze drying (VFD), and natural drying (ND) on the color, textural properties, microstructure, non-volatile substances, and volatile flavor compounds of the Morchella sextelata (M. sextela...

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Bibliographic Details
Main Authors: Yaxuan Liao, Mengdi Xin, Hao Dong, Yuxing Liu, Lingling Li, Xinyong Guo, Shaobo Cheng, Guogang Chen
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Drying technique
Aroma
Texture
Taste substance
Morchella sextelata
Dried mushroom
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525000665
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