1. Açık Erişim@BUU
  2. İndeksli Yayınlar
  3. Web of Science
Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/30968
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dc.contributor.authorAydın, Emine-
dc.date.accessioned2023-02-10T07:47:12Z-
dc.date.available2023-02-10T07:47:12Z-
dc.date.issued2015-12-10-
dc.identifier.citationAydın, 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).en_US
dc.identifier.issn0145-8892-
dc.identifier.urihttps://doi.org/10.1111/jfpp.12802-
dc.identifier.uri1745-4549-
dc.identifier.urihttps://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.12802-
dc.identifier.urihttp://hdl.handle.net/11452/30968-
dc.description.abstractIn 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).en_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFood science & technologyen_US
dc.subjectNutritional-valueen_US
dc.subjectDrying kineticsen_US
dc.subjectIrradiationen_US
dc.subjectNutrientsen_US
dc.subjectCarbohydratesen_US
dc.subjectDryingen_US
dc.subjectFreezingen_US
dc.subjectMoistureen_US
dc.subjectProcessingen_US
dc.subjectProteinsen_US
dc.subjectValue engineeringen_US
dc.subjectChemical compositionsen_US
dc.subjectChemical contenten_US
dc.subjectColor measurementsen_US
dc.subjectEdible mushroomen_US
dc.subjectMorphological propertiesen_US
dc.subjectProcessing methoden_US
dc.subjectProcessing technologiesen_US
dc.subjectWild edible mushroomsen_US
dc.subjectFungien_US
dc.titleEffect of different processing technologies on chemical properties of wild-grown edible mushroom macrolepiota procera var. procera (Scop.)en_US
dc.typeArticleen_US
dc.identifier.wos000399356500025tr_TR
dc.identifier.scopus2-s2.0-85018279134tr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Tarım Ekonomisi Bölümü.tr_TR
dc.contributor.departmentUludağ Üniversitesi/Keles Meslek Yüksekokulu/Organik Tarım Bölümü.tr_TR
dc.contributor.departmentUludağ Üniversitesi/Keles Meslek Yüksekokulu/İşletme Bölümü.tr_TR
dc.relation.bapOUAP (Keles MYO)-2014/16[D]tr_TR
dc.contributor.orcid0000-0001-5340-3725tr_TR
dc.identifier.volume41tr_TR
dc.identifier.issue2tr_TR
dc.relation.journalJournal of Food Processing and Preservationen_US
dc.contributor.buuauthorGürbüz, İsmail Bülent-
dc.contributor.buuauthorKarahan, Hasan-
dc.contributor.buuauthorBaşdar, Canan-
dc.contributor.researcheridM-4349-2019tr_TR
dc.contributor.researcheridA-8721-2018tr_TR
dc.contributor.researcheridAAG-8248-2021tr_TR
dc.relation.collaborationYurt içitr_TR
dc.subject.wosFood science & technologyen_US
dc.indexed.wosSCIEen_US
dc.indexed.scopusScopusen_US
dc.wos.quartileQ3en_US
dc.contributor.scopusid57194013312tr_TR
dc.contributor.scopusid57194020928tr_TR
dc.contributor.scopusid57194006587tr_TR
dc.subject.scopusAgaricales; Macrolepiota; Boletusen_US
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