Comparison of Cooking Methods on Physicochemical and Sensory Properties of the Black Jelly Mushroom, Auricularia polytricha (Heterobasidiomycetes).
Sign Up to like & getrecommendations! Published in 2021 at "International journal of medicinal mushrooms"
DOI: 10.1615/intjmedmushrooms.2021038812
Abstract: Black jelly mushroom (Auricularia polytricha) is a well-known Chinese traditional food that has therapeutic effects. This study evaluated the effects of different cooking methods (boiling, steaming, microwaving, and stir-frying) on the physicochemical characteristics (i.e., total… read more here.
Keywords: jelly mushroom; black jelly; mushroom auricularia; cooking methods ... See more keywords
Impact of Storage Temperatures on the Quality of Oven-Dried Black Jelly Mushroom, Auricularia nigricans (Agaricomycetes).
Sign Up to like & getrecommendations! Published in 2022 at "International journal of medicinal mushrooms"
DOI: 10.1615/intjmedmushrooms.2022043402
Abstract: The aim of this study was to determine the effects of various storage temperatures (4, 25, and 35°C) on quality parameters and microbial counts of oven-dried black jelly mushroom (Auricularia nigricans) for a period of… read more here.
Keywords: oven dried; black jelly; storage temperatures; jelly mushroom ... See more keywords