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From

Effects of Rehydration Ratio on the Quality of Auricularia auricula-judae Mushroom

Shahzor Gul Khaskheli, Wen Zheng, Saghir Ahmed sheikh, Ying Liu, Yan-Feng Wang, Ashfaque Ahmed Khaskheli, Wen Huang

Journal of Food and Nutrition Research. 2014, 2(8), 469-475 doi:10.12691/jfnr-2-8-7
  • Figure 1. Rehydration ratio of Auricularia auricular Mushroom
  • Figure 2. Polysaccharideloss of Auricularia Auricula Mushroom
  • Figure 3. Storage life Auricularia Auricula Mushroom
  • Figure 4. GC chromatogram of monosaccharides of rehydration of sample on different soaking temperautres from A. auricula mushroom (A) rehydration at 25°C, (B) rehydration at 40°C, (C) rehydration at 60°C (D) rehydration at 80°C (E) rehydration at 100°C
  • Figure 5. Monosaccharide standards Peaks: (1) fructose (2) rahmnose (3) xylose (4) arabinose (5) mannose (6) glucose and (7) galactose