Variations of nonvolatile taste components of mushrooms with different operating conditions and parameters from farm to fork

• المؤلفون الرئيسيون: Samarasiri, Malsha, Chen, Wei Ning
• مؤلفون آخرون: School of Chemical and Biomedical Engineering
• التنسيق: مقال
• اللغة: English
• منشور في: 2023
• الموضوعات: Engineering::Chemical engineering; Consumer Acceptance; Free Amino Acids
• الوصول للمادة أونلاين: https://hdl.handle.net/10356/170503
• المؤسسة: Nanyang Technological University

Mushroom is a sustainable food option and a meat substitute which yet needs some strategies to enhance sensory attributes. Especially, their taste characteristics (nonvolatile taste components: soluble sugars, organic acids, free amino acids, and 5'-nucleotides) can vary significantly due to op...