Experimental determination and modelling of size variation, heat transfer and quality indexes during mushroom blanching

Changes in textural and optical properties of oyster mushroom during hot air drying

Nachiket Kotwaliwale, Pramod H. Bakane, Ajay Verma · Journal of Food Engineering · 2006 · 220 citations

Optical Properties, Hot Air, Food Engineering +4

Enzyme Inactivation Analysis for Industrial Blanching Applications:  Comparison of Microwave, Conventional, and Combination Heat Treatments on Mushroom Polyphenoloxidase Activity

Carlos Devece, José Neptuno Rodrı́guez-López, Lorena G. Fenoll et al. · Journal of Agricultural and Food Chemistry · 1999 · 100 citations

Engineering, Microwave Energy, Food Analysis +18

Control of Enzymatic Browning in Processed Mushrooms ( <i>Agaricus bisporus</i> )

JEFFERY DODD McCORD, Arun Kilara · Journal of Food Science · 1983 · 73 citations

TEMPERATURE DEPENDENCE OF SENSORY QUALITY CHANGES DURING THERMAL PROCESSING

Thomas Ohlsson · Journal of Food Science · 1980 · 69 citations

Nutrition, Temperature Dependence, Agricultural Economics +19

Three-dimensional reconstruction of irregular foodstuffs

Sandro M. Goñi, Emmanuel Purlis, Viviana O. Salvadori · Journal of Food Engineering · 2007 · 66 citations · Full text

Geometric Modeling, Geometry, Three-dimensional Reconstruction +7