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Volatile composition and sensory profile of Cantharellus cibarius Fr. as affected by drying method.

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      Abstract

      In this work, the influence of different drying methods on aroma composition and sensory quality of chanterelle mushrooms (Cantharellus cibarius Fr.) was evaluated. The drying methods tested were: convective drying (CD), freeze-drying (FD), vacuum-microwave drying (VMD), and a combination of convective pre-drying and VM finish-drying (CPD-VMFD).

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      Affiliations
      [1 ] The Faculty of Food Science, Department of Chemistry, Wrocław University of Environmental and Life Sciences, Norwida 25, 53-375, Wrocław, Poland.
      [2 ] Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37/41, 51-630, Wrocław, Poland.
      [3 ] Research Group "Food Quality and Safety", Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Ctra. Beniel, km 3.2, 03312-Orihuela, Alicante, Spain.
      Journal
      J. Sci. Food Agric.
      Journal of the science of food and agriculture
      Wiley-Blackwell
      1097-0010
      0022-5142
      May 02 2017
      28466491 10.1002/jsfa.8406

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