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Effect of bound water on the quality of dried Lentinus edodes during storage
Journal of the science of food and agriculture, 2020-03, Vol.100 (5), p.1971-1979
Yang, Wenjian
Pu, Haoliang
Wang, Liuqing
Hu, Qiuhui
Mariga, Alfred M
Zheng, Huihua
2020
Volltextzugriff (PDF)
Details
Autor(en) / Beteiligte
Yang, Wenjian
Pu, Haoliang
Wang, Liuqing
Hu, Qiuhui
Mariga, Alfred M
Zheng, Huihua
Titel
Effect of bound water on the quality of dried Lentinus edodes during storage
Ist Teil von
Journal of the science of food and agriculture, 2020-03, Vol.100 (5), p.1971-1979
Ort / Verlag
Chichester, UK: John Wiley & Sons, Ltd
Erscheinungsjahr
2020
Quelle
MEDLINE
Beschreibungen/Notizen
BACKGROUND 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 stored at water activity (aw), 0.33, 0.43, 0.67, 0.76, and 0.84 for 50 days. Moisture mobility and water status were analyzed using low‐field nuclear magnetic resonance, while hardness and microstructure were determined as texture characteristics. Meanwhile, an electronic nose and headspace solid‐phase micro‐extraction combined with gas chromatography–mass spectrometry (HS–SPME–GC–MS) were used to analyze the flavor properties of dried L. edodes. RESULTS The results showed that bound water was the dominant water status in dried L. edodes. The content and molecular mobility of bound water increased at aw = 0.67, 0.76, and 0.84. This contributed to discoloration, hardness loss, and microstructure sparsity of dried L. edodes. The increasing content and molecular mobility of bound water aggravated the deterioration of characteristic flavor by reducing acid, aldehyde, and ketone content. CONCLUSION Unlike immobilized or free water, bound water had a critical influence on the quality deterioration of dried L. edodes during storage. © 2019 Society of Chemical Industry
Sprache
Englisch
Identifikatoren
ISSN: 0022-5142
eISSN: 1097-0010
DOI: 10.1002/jsfa.10210
Titel-ID: cdi_proquest_miscellaneous_2327931561
Format
–
Schlagworte
Aldehydes
,
Aldehydes - chemistry
,
Aldehydes - isolation & purification
,
Bound water
,
Deterioration
,
Discoloration
,
Electronic Nose
,
Electronic noses
,
Flavor
,
flavor properties
,
Flavoring Agents - chemistry
,
Flavoring Agents - isolation & purification
,
Flavors
,
Food Storage
,
Gas chromatography
,
Gas Chromatography-Mass Spectrometry
,
Hardness
,
Headspace
,
Ketones - chemistry
,
Ketones - isolation & purification
,
Lentinus edodes
,
Mass spectrometry
,
Mass spectroscopy
,
Microstructure
,
Mobility
,
Moisture content
,
Mushrooms
,
NMR
,
Nuclear magnetic resonance
,
Physical properties
,
Shiitake Mushrooms - chemistry
,
Solid phase methods
,
Solid Phase Microextraction
,
Storage
,
storage quality
,
Water - chemistry
,
Water absorption
,
Water activity
,
Water content
,
Water quality
,
water status
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