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Title: | Effect of different processing technologies on chemical properties of wild-grown edible mushroom macrolepiota procera var. procera (Scop.) |
Authors: | Aydın, Emine Uludağ Üniversitesi/Ziraat Fakültesi/Tarım Ekonomisi Bölümü. Uludağ Üniversitesi/Keles Meslek Yüksekokulu/Organik Tarım Bölümü. Uludağ Üniversitesi/Keles Meslek Yüksekokulu/İşletme Bölümü. 0000-0001-5340-3725 Gürbüz, İsmail Bülent Karahan, Hasan Başdar, Canan M-4349-2019 A-8721-2018 AAG-8248-2021 57194013312 57194020928 57194006587 |
Keywords: | Food science & technology Nutritional-value Drying kinetics Irradiation Nutrients Carbohydrates Drying Freezing Moisture Processing Proteins Value engineering Chemical compositions Chemical content Color measurements Edible mushroom Morphological properties Processing method Processing technologies Wild edible mushrooms Fungi |
Issue Date: | 10-Dec-2015 |
Publisher: | Wiley |
Citation: | Aydın, E. vd. (2017). ''Effect of different processing technologies on chemical properties of wild-grown edible mushroom macrolepiota procera var. procera (Scop.)''. Journal of Food Processing and Preservation. 41(2). |
Abstract: | In this study effects of different processing technologies (drying, canning, and freezing) on morphological properties and chemical composition of wild grown edible mushroom Macrolepiota procera var. procera (Scop.) (M. procera) were investigated. For this purpose before the analyses measured the weight, pileus width, stipe length, and stipe diameter (69.94g, 118.26, 143.82cm, and 13.60mm, respectively) of clean mushrooms. After that moisture, ash, crude protein, fat, carbohydrate and energy values of fresh, dried, canned, and freezed wild edible mushrooms were investigated. Moisture, ash, crude protein, fat, and carbohydrate were 10.79-90.56, 0.37-37.92, 2.05-39.68, 0.70-4.23, 2.35-7.10% of dry weight, respectively. And energy value estimated 39.13-206.62 kcal (165.42-872.87 kJ). |
URI: | https://doi.org/10.1111/jfpp.12802 1745-4549 https://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.12802 http://hdl.handle.net/11452/30968 |
ISSN: | 0145-8892 |
Appears in Collections: | Scopus Web of Science |
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