EFFECT OF DIFFERENT PROCESSING TECHNOLOGIES ON CHEMICAL PROPERTIES OF WILD-GROWN EDIBLE MUSHROOM MACROLEPIOTA PROCERA VAR-PROCERA (SCOP.)

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dc.contributor.authorAydın, Emine
dc.contributor.authorGürbüz, İsmail Bülent
dc.contributor.authorKarahan, Hasan
dc.contributor.authorBaşdar, Canan
dc.date.accessioned2020-05-01T09:11:38Z
dc.date.available2020-05-01T09:11:38Z
dc.date.issued2017
dc.departmentDÜ, Ziraat Fakültesi, Tarımsal Biyoteknoloji Bölümüen_US
dc.descriptionGURBUZ, ISMAIL BULENT/0000-0001-5340-3725en_US
dc.descriptionWOS: 000399356500025en_US
dc.description.abstractIn this study effects of different processing technologies (drying, canning, and freezing) on morphological properties and chemical composition of wild grown edible mushroom Macrolepiota procera var. procera (Scop.) (M. procera) were investigated. For this purpose before the analyses measured the weight, pileus width, stipe length, and stipe diameter (69.94g, 118.26, 143.82cm, and 13.60mm, respectively) of clean mushrooms. After that moisture, ash, crude protein, fat, carbohydrate and energy values of fresh, dried, canned, and freezed wild edible mushrooms were investigated. Moisture, ash, crude protein, fat, and carbohydrate were 10.79-90.56, 0.37-37.92, 2.05-39.68, 0.70-4.23, 2.35-7.10% of dry weight, respectively. And energy value estimated 39.13-206.62 kcal (165.42-872.87 kJ).en_US
dc.description.sponsorshipScientific Research Council of Uludag UniversityUludag University [OUAP (Keles MYO)-2014/16[D]]en_US
dc.description.sponsorshipThe authors are grateful to The Scientific Research Council of Uludag University (Project No: OUAP (Keles MYO)-2014/16[D]) for the financial support of this study.en_US
dc.identifier.doi10.1111/jfpp.12802en_US
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.12802
dc.identifier.urihttps://hdl.handle.net/20.500.12684/5697
dc.identifier.volume41en_US
dc.identifier.wosWOS:000399356500025en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of Food Processing And Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleEFFECT OF DIFFERENT PROCESSING TECHNOLOGIES ON CHEMICAL PROPERTIES OF WILD-GROWN EDIBLE MUSHROOM MACROLEPIOTA PROCERA VAR-PROCERA (SCOP.)en_US
dc.typeArticleen_US

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