ArticleFood science & nutrition2020
Effect of different drying temperatures on the rehydration of the fruiting bodies of Yu Muer (
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 9 citations in OpenAlex.
- Dual genetic loci and flavonoid metabolism orchestrate fruiting body coloration in Flammulina filiformis: a multi-omic roadmap for fungal pigmentation.Journal of advanced research · 2026Article
- Investigating the Genetic and Molecular Basis of Melanin and Edible Quality inJournal of fungi (Basel, Switzerland) · 2026Article
- Comparative Metabolomics Reveals the Adaptive Strategy of WhiteJournal of fungi (Basel, Switzerland) · 2026Article
- Physicochemical, Quality and Flavor Characteristics of Starch Noodles withFoods (Basel, Switzerland) · 2024Article
- Article
- Effect of color protection treatment on the browning and enzyme activity ofFood science & nutrition · 2022Article
- Effect of different drying temperatures on the rehydration of the fruiting bodies of Yu Muer (Food science & nutrition · 2020Article
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, the color of the dry fruiting bodies, fresh weight (FW): dry weight (DW) ratio, amino acids, and total phenolics, which are of nutritional or commercial interest, were compared among different drying temperature treatments. The effect of rehydration methods and color protection reagents on the fruiting body color, polyphenol oxidase (PPO) activity, and browning inhibition rate were evaluated. The results showed that drying with hot air at 65℃ was quickest and resulted in a better color without compromising the FW:DW ratio and rehydration ratio of the fruiting bodies. Furthermore, some reactions that occurred under high temperatures increased the content of protein, amino acids, and total phenolics. Soaking after boiling was the most suitable rehydration method, leading to the lowest PPO activity (39.87 ± 1.35 U/g). All of the four analyzed color protection reagents could significantly inhibit the browning of Yu Muer fruiting bodies under room temperature water rehydration conditions, with a citric acid content of 6 g/L showing the best performance. These results provide technical support for the development of the Yu Muer industry and for promoting the commercial processing of Yu Muer fruiting bodies slices.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.