Changes in Physicochemical Characteristics and Antioxidant Activities of Dried Shiitake Mushroom in Dry-Moist-Heat Aging Process.

Shiitake mushrooms are prized for their unique flavor and bioactive properties. While there has been extensive research on drying methods, a comprehensive investigation of the effects of drying parameters in the dry-moist-heat system on shiitake quality is still needed. This study aimed to investigate the effects of dry-moist-heat aging on dried shiitake mushrooms comprehensively.

Shelf Life Extension of Chilled Pork by Optimal Ultrasonicated Ceylon Spinach () Extracts: Physicochemical and Microbial Properties.

The effect of ultrasonication on the antioxidant and antibacterial properties of Ceylon spinach () extracts (CE) and the shelf life of chilled pork with CE were studied. The CE were ultrasonicated at different power levels (60-100%) for 10-40 min in an ultrasonic bath with the rise of antioxidant activities ( ≤ 0.05) proportional to the ultrasonication time.