EFFECTS OF CANNING PROCESSES ON THE ELEMENTS CONTENT OF CULTIVATED MUSHROOMS (AGARICUS-BISPORUS)

Authors
COSKUNER Y OZDEMIR Y
Citation
Y. Coskuner et Y. Ozdemir, EFFECTS OF CANNING PROCESSES ON THE ELEMENTS CONTENT OF CULTIVATED MUSHROOMS (AGARICUS-BISPORUS), Food chemistry, 60(4), 1997, pp. 559-562
Citations number
14
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics","Chemistry Applied
Journal title
Food chemistry → ACNP
ISSN journal
03088146
Volume
60
Issue
4
Year of publication
1997
Pages
559 - 562
Database
ISI
SICI code
0308-8146(1997)60:4<559:EOCPOT>2.0.ZU;2-3
Abstract
Mushroom (Agaricus bisporus) was studied for chemical characteristics after blanching and different chemical preservations (acidification an d control process). Losses of Mn, Cu, Zn and Fe during blanching treat ment were 45, 3.9, 23.48 and 35.3%, respectively. On the other hand, l osses of drained weight values were only 37.5%. During storage for fou r months, and using different chemical preservation treatments, the di fferences of the means of the elements and drained weights were not si gnificant (P < 0.05). (C) 1997 Elsevier Science Ltd.