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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Detalles Bibliográficos
Publicado en:Micología Aplicada International
Main Authors: M. B. Vullioud, R. Rusalen, A. De Michelis
Formato: Artigo
Idioma:Inglês
Publicado: Colegio de Postgraduados 2011
Assuntos:
Biología
enzymes
Argentina
blanching
oyster mushrooms
mushroom density
Acceso en liña:https://www.redalyc.org/articulo.oa?id=68519085002
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