Loss of solutes during blanching of mushrooms (Agaricus bisporus) as a result of shrinkage and extraction-Reference-Cited by-同舟云学术

Loss of solutes during blanching of mushrooms (Agaricus bisporus) as a result of shrinkage and extraction

Published:1996-05 Issue:2 Volume:28 Page:139-152
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Biekman E.S.A.,Kroese-Hoedeman H.I.,Schijvens E.P.H.M.

Publisher

Elsevier BV

Subject

Food Science

Reference15 articles.

1. Effect of microwave blanching on the yield and quality of canned mushrooms;Baldwin;J. Food Sci.,1986

2. Post harvest storage of the cultivated mushroom Agaricus bisporus and its influence on the qualitative protein changes related to canned product yield;Eby,1975

3. Studies on reducing shrinkage and improving sensory quality of frozen mushrooms;Gormley,1984

4. Verification of a theoretical model for leaching losses of ascorbic acid during water blanching of peas;Hough;Lebensm.-Wiss. Technol.,1990

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