Figures index

From

Effect of Processing Techniques on the Quality and Acceptability of Auricularia auricula Mushroom Pickle

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

Journal of Food and Nutrition Research. 2015, 3(1), 46-51 doi:10.12691/jfnr-3-1-8
  • Figure 1. Preparation flow chart of pickle from Auricularia auricula
  • Figure 2. Total mean score of sensory evaluation on Color, flavor, taste, texture and overall acceptability of (MOVS) pickle formulation
  • Figure 3. Total Mean score of sensory evaluation on Color, flavor, taste, texture and overall acceptability of (SWVS) pickle formulation
  • Figure 4. Result for pickles formulated with (MOVS) (SWVS). 4a moisture content, 4b pH, 4c polysaccharide content, all the determinations were done in triplicate and the results were expressed as mean value
  • Figure 5. Scanning electron microscope structure photographs of tested colonies by gram staining test of (a, c,) SWVS, (b, d, e, f) MOVS