Physicochemical and Sensory Evaluation in Sautéed Caps and Stems of Edible Mushrooms-Reference-Cited by-同舟云学术

Physicochemical and Sensory Evaluation in Sautéed Caps and Stems of Edible Mushrooms

Published:2019-02-26 Issue:4 Volume:18 Page:306-316
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Barroso Ludymila Schulz¹,Copetti Cristiane²,Komeroski Marina Rocha¹,Saudades Jéssica de Oliveira¹,Silva Vanuska Lima da¹,Doneda Divair¹,Camargo Liziane da Rosa¹,Flôres Simone Hickmann³,Rios Alessandro de Oliveira³,de Oliveira Viviani Ruffo¹

Affiliation:

1. Nutrition Course, School of Medicine, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Brazil

2. Doctor in Food Science and Technology, Federal University of Santa Maria (UFSM), Porto Alegre, Brazil

3. Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Brazil

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2019.1582448

Reference30 articles.

1. Sensory properties of Nordic edible mushrooms

2. Caracterização bromatológica de oito linhagens de Lentinula edodes (Shiitake) cultivadas em toras de Eucalyptus grandis

3. Effects of Conservation Treatment and Cooking on the Chemical Composition and Antioxidant Activity of Portuguese Wild Edible Mushrooms

4. Comparison of sensory and consumer results with electronic nose and tongue sensors for apple juices

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