Effect of production process on the amino acid content of frozen and canned Pleurotus ostreatus mushrooms

Food Chemistry

Volumn 125, Issue 3, 2011, Pages 936-943

  Jaworska, Grazyna ^a   Bernaś, Emilia ^a   Mickowska, Barbara ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Amino acid; Canning; Freezing; Mushrooms; Pre treatment

Indexed keywords

ACID CONTENT; L-ASCORBIC ACID; MUSHROOMS; PLEUROTUS OSTREATUS; PRE-TREATMENT; PRODUCTION PROCESS; SODIUM METABISULPHITE;

BLANCHING; CITRIC ACID; FREEZING; FUNGI; KETONES; ORGANIC ACIDS; SODIUM;

AMINO ACIDS;

AMINO ACID; ARGININE; ASCORBIC ACID; CITRIC ACID; CYSTEINE; GLYCINE; HISTIDINE; METHIONINE; PECTIN; SERINE; SODIUM METABISULFITE; THREONINE; WATER;

ARTICLE; FOOD FREEZING; FOOD PACKAGING; FOOD STORAGE; MUSHROOM; PLEUROTUS OSTREATUS;

BASIDIOMYCOTA; PLEUROTUS OSTREATUS;

EID: 78149406395     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.09.084     Document Type: Article

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