The selected taste‐active compounds in several kinds of commercial vinegar including
amino acids, organic acids, and nucleotides were determined by High Performance Liquid …

White button mushrooms, one of the most commonly and widely consumed mushrooms
worldwide, require grading before entering the market. The diameter of the pileus is an …

The dominating non-volatile taste compounds in commercial brewed soy sauces were
determined by HPLC and evaluated on the contributions to overall taste. Aspartic acid and …

This study was performed to optimize the papaya pulp foaming process and determine the
effect of drying conditions on the drying kinetics and the quality of the obtained powder …

This handbook provides a comprehensive overview of the processes and technologies in
drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and …

Freshly harvested Boletus edulis mushrooms are subjected to rapid loss of quality due to the
high moisture content and enzymatic activity. Drying time, quality characteristics …

Foaming conditions of button mushroom (A garicus bisporus) puree were optimized using
response surface methodology with respect to cress seed gum concentration (0.3–0.6 …

This paper presents the results of studies concerned with the preparation of fresh food foams
based on egg white and various hydrocolloids including Iranian gum tragacanth, guar and …

Although high amounts of mucilage form around the seeds in the presence of sufficient
water, it adheres to the seed and cannot be separated easily. The separated mucilage is …

Bu makale, Agaricus bisporus (JE Lange) Imbach'un kültüründe görülen hastalıkların
sınıflandırması için görüntü tabanlı bir veri seti oluşturulması ve analiz edilmesi üzerine …