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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Detaylı Bibliyografya
Yayımlandı:Micología Aplicada International
Asıl Yazarlar: M. B. Vullioud, R. Rusalen, A. De Michelis
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Colegio de Postgraduados 2011
Konular:
Biología
enzymes
Argentina
blanching
oyster mushrooms
mushroom density
Online Erişim:https://www.redalyc.org/articulo.oa?id=68519085002
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