Postharvest hardness and color evolution of white button mushrooms (agaricus bisporus)

Journal of Food Science

Volumn 75, Issue 3, 2010, Pages

  Mohapatra, Debabandya ^a,c   Bira, Zuberi M ^a,d   Kerry, Joe P ^a   Frías, Jesús M ^b   Rodrigues, Fernanda A ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

^c ANAND AGRICULTURAL UNIVERSITY   (India)

^d Agricultural Research Institute Tumbi   (Tanzania)

Author keywords

Browning; Mushroom; Texture; Variability

Indexed keywords

AGARICUS; ALGORITHM; ARTICLE; BIOLOGICAL MODEL; CHEMISTRY; COLD; COLORIMETRY; FOOD HANDLING; FOOD INDUSTRY; FRUITING BODY; GLYCATION; GROWTH, DEVELOPMENT AND AGING; HARDNESS; KINETICS; METHODOLOGY; PHYSICAL CHEMISTRY; QUALITY CONTROL; PROCEDURES;

AGARICUS; ALGORITHMS; COLD TEMPERATURE; COLORIMETRY; FOOD HANDLING; FOOD INDUSTRY; FRUITING BODIES, FUNGAL; HARDNESS; HARDNESS TESTS; KINETICS; MAILLARD REACTION; MODELS, BIOLOGICAL; PHYSICOCHEMICAL PHENOMENA; QUALITY CONTROL;

AGARICUS BISPORUS; BASIDIOMYCOTA;

EID: 77953902640     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01518.x     Document Type: Article

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