Open access
2026
A comparative study of physicochemical and functional properties of pickled mushrooms subjected to conventional and modern pretreatment methods.
This study aimed to evaluate the effects of different pretreatment methods (conventional blanching, blanching with additives, ultrasound, and microwave) and fermentation on the physicochemical and biochemical properties of pickled mushrooms. Results showed that ultrasound-treated samples exhibited higher pH values, whi...
B. Altintaş, S. Türker, M. Bayram
· Anais da Academia Brasileira... · 0 citations