Combined effects of irradiation and storage time on the nutritional and chemical parameters of dried Agaricus bisporus Portobello mushroom flour

Abstract: Portobello variety of Agaricus bisporus mushrooms, appreciated for its taste, makes it desirable to be eaten fresh and also as flour in soups and gravies. Gamma and electron-beam radiation at four doses (1, 2, 5, and 10 kGy) were used to analyze its preservation effect on Portobello mushro...

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Detalhes bibliográficos
Autor principal: Cardoso, Rossana V.C. (author)
Outros Autores: Carocho, Márcio (author), Fernandes, Ângela (author), Barreira, João C.M. (author), Cabo Verde, Sandra (author), Santos, Pedro M.P. (author), Antonio, Amilcar L. (author), Gonzaléz-Paramás, Ana M. (author), Barros, Lillian (author), Ferreira, Isabel C.F.R. (author)
Formato: article
Idioma:eng
Publicado em: 2018
Assuntos:
Agaricus bisporus
Chemical profile
Electron beam
Food irradiation
Gamma radiation
Texto completo:http://hdl.handle.net/10198/24334
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/24334

Texto Completo

http://hdl.handle.net/10198/24334

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