ArticleFoods (Basel, Switzerland)2025
Evaluation of Quality and Storage Characteristics of Freeze-Dried Powdered Mycelium Sausages According to Packaging Methods.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
With the increases in the global population, demand for meat, and income, plant-based meat alternatives using mushrooms, soybeans, and other ingredients are attracting increasing attention to address food security. Mushroom mycelia have a high moisture content and are prone to quality deterioration; therefore, interventions, such as freeze-drying and optimized packaging, are necessary to improve shelf life. Furthermore, controlling storage temperature is a key factor in preserving product quality. Therefore, in this study,
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