Storage and Processing Technology of Edible Fungi

Author: Lu Zhonghua
Publisher:
Publish Date: 2004-08-01
Features: This book starts from the nutritional components of edible fungi and the basic principles of storage and processing, systematically analyzes the components of edible fungi, concisely explains the basic principles of storage and processing of edible fungi, and introduces in detail the storage and processing techniques of edible fungi, aiming to contribute a small part to the development of the edible fungi storage and processing industry. The book is divided into eleven chapters, including: Chapter 1: The Nutrition and Medicinal Value of Edible Fungi; Chapter 2: The Basic Principles and Methods of Storage and Preservation of Edible Fungi; Chapter 3: The Basic Principles and Methods of Drying Edible Fungi; Chapter 4: The Basic Principles and Methods of Canning Edible Fungi; Chapter 5: The Basic Principles and Methods of Pickling Edible Fungi; Chapter 6: The Basic Principles and Methods of Sugar Processing of Edible Fungi; Chapter 7: Processing Technology of Edible Fungi Beverages and Seasonings; Chapter 8: Processing of Edible Fungi Beverages and Seasonings. Additionally, the book includes an appendix with agricultural industry standards for several common edible fungi products, for reference by edible fungi professionals. The book is also intended for reference by faculty and students of universities and colleges, as well as technical personnel in research departments.