BLANCHING PROCESS OF OYSTER MUSHROOMS (PLEUROTUS OSTREATUS) AND ITS EFFECT ON PARAMETERS OF TECHNOLOGICAL INTEREST IN ARGENTINA

Oyster mushrooms (Pleurotus ostreatus) were processed in order to increase the variety of products available to the Argentine consumer. We studied several parameters of blanching, including the presence of enzymes (polyphenol oxidases, peroxidases) and physical variables (density, weight loss, volum...

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Vydáno v:Micología Aplicada International
Hlavní autoři: M. B. Vullioud, R. Rusalen, A. De Michelis
Médium: Artigo
Jazyk:Inglês
Vydáno: Colegio de Postgraduados 2011
Témata:
Biología
enzymes
Argentina
blanching
oyster mushrooms
mushroom density
On-line přístup:https://www.redalyc.org/articulo.oa?id=68519085002
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