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Paper Information

Journal:   JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY   WINTER 2013 , Volume 7 , Number SUPPLEMENT 4 (27); Page(s) 63 To 71.
 
Paper: 

AGARICUS BISPORUS: ENZYMATIC BROWNING AND ITS INHIBITION METHODS

 
 
Author(s):  MOHAMMADI M.R., JAHADI M., KHOSRAVI DARANI K.*
 
* DEPT. OF FOOD TECHNOLOGY RESEARCH, NATIONAL NUTRITION AND FOOD TECHNOLOGY RESEARCH INSTITUTE, FACULTY OF NUTRITION AND FOOD TECHNOLOGY, SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES, TEHRAN, IRAN
 
Abstract: 

Browning button mushroom of Agaricus Bisporus is a common phenomenon which enzymaticaly convert melonogenic phenols to quinones and eventually produce melanin pigments. Browning button mushroom is detrimental to business of agriculture and food business. This review article surveys methods of inhibiting the enzymatic browning Agaricus Bisporus include: thermal inactivation, high isostatic pressure, gamma irradiation, thiol componds, calcium chloride added to the irrigation water, inactivators and inhibitors and its effects on enzymatic browning of Agaricus Bisporus.

 
Keyword(s): AGARICUS BISPORUS, ENZYMATIC BROWNING, POLYPHENOL OXIDASE, MICROWAVE, INHIBITORS
 
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