EFFECT OF PRETREATMENTS AND STORAGE ON THE AMINO ACID CONTENT OF CANNED MUSHROOMS

Grażyna Jaworska, Emilia Bernaś, Adriana Biernacka · Journal of Food Processing and Preservation · 2012

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Type: article
Published: 2012-06-01
Cited by: 8
References: 29
DOI: https://doi.org/10.1111/j.1745-4549.2011.00580.x
OpenAlex: https://openalex.org/W1515189533
Semantic Scholar: https://api.semanticscholar.org/CorpusID:82296925

Keywords

Food science, Methionine, Chemistry, Asparagine, Amino acid

References

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Evaluation of chemical composition of commercially canned mushrooms processed from fresh and desalted mushrooms and derived from different geographic regionsJ. Czapski — 2003
Protein Digestibility using Corrected Amino Acid Score method (PDCAAS) of four types of mushrooms grown in JordanIbrahim R. Dabbour, Hamed R. Takruri — 2002
Comments on Report of a joint FAO/WHO expert consultation on protein quality evaluation, Rome 1990B. O. Eggum — 1991
Accumulation and quality of storage protein in developing cowpea, mung bean and soya bean seedsEmmanuel O. Awolumate — 1983
Compositional and nutritional studies on edible wild mushroom from northeast IndiaT. Longvah, Y. G. Deosthale — 1998
Non-volatile components of several novel species of edible fungi in ChinaLi‐Qiong Guo, Jun-Yang Lin, Jun-Yang Lin — 2007
Protein analysis of the common mushroom Agaricus bisporusA. Braaksma, Dick Schaap — 1996
Protein and chitin nitrogen contents and protein content in Pleurotus ostreatus var columbinusKandanda K. Tshinyangu, G L Hennebert — 1996
Absorption and metabolism of lysine Maillard products in relation to utilization of L-lysineBoni Sherr, Chongmin Lee, Carrol Jelesciewicz — 1989
Proximate composition, minerals and vitamins in selected canned vegetablesOlga Martín‐Belloso, E. Llanos-Barriobero — 2001
Cooking and warm-holding : Effect on general composition and amino acids of kidney beans (Phaseolus vulgaris), chickpeas (Cicer arietinum), and lentils (Lens culinaris)M. Candela, Icíar Astiasarán, José Belló — 1997
Non-volatile taste components of Agaricus blazei, Agrocybe cylindracea and Boletus edulisShih‐Jen Tsai, Hui-Li Tsai, J MAU — 2008
Nutrients in edible mushrooms: an inter-species comparative studyPamela Manzi, Loretta Gambelli, Stefania Marconi — 1999
Effect of substrate and harvest on the amino acid profile of Oyster mushroom (Pleurotus ostreatus)Ligia Ancona Méndez, C.A. Sandoval-Castro, R. Belmar Casso — 2005
Amino acid composition of some Tanzanian wild mushroomsStephen J.M. Mdachi, Mayunga H.H. Nkunya, Vitus A. Nyigo — 2004
Contents of sugars, free amino acids and free 5 '-nucleotides in mushrooms, Agaricus bisporus, during post-harvest storageYu‐Hsiu Tseng, Jeng‐Leun Mau — 1999
Commercial mushrooms: nutritional quality and effect of cookingPamela Manzi, Stefania Marconi, Altero Aguzzi — 2004
Free Amino Acid Stability in Reducing Sugar SystemsJeffrey H. Baxter — 1995
Comparison of Microwave and Conventional Baking of Potatoes in Relation to Nitrogenous Constituents and Mineral CompositionLisa B. Klein, Nell I. Mondy — 1981

Cited by

Change in Water-Holding Capacity in Mushroom with Temperature Analyzed by Flory-Rehner TheoryEkaraj Paudel, Remko M. Boom, R.G.M. van der Sman — 2015
Proximate composition, amino acids and vitamins profile of Pleurotus citrinopileatus Singer: An indigenous mushroom in KenyaFredrick Musieba, Sheila Okoth, R. K. Mibey — 2013
Optimization of process temperature and brine concentration for canning of sweet and baby cornNarayan Sekwadiya — 2016
An Investigation on the Nutritional Composition of Pleurotus Platypus and Pleurotus Eous Cultivated on Different Agricultural Substrates.G Sathyaprabha, A. Panneerselvam — 2017
Extraction process and applications of mushroom-derived protein hydrolysate: A comprehensive reviewHilary Kwesi Ketemepi, Mohd Azrie Awang, Jaya Seelan Sathiya Seelan — 2024
COMPARISON OF ACIDIFIED AND CONVENTIONAL LOW ACID THERMAL PROCESSING OF WHITE MUSHROOM IN GLASS JARS AS INFLUENCED BY RECIPROCATING AGITATIONAli Asgar Rampurwala, Ali R. Taharian, Hosahalli S. Ramaswamy — 2024
Possibilities of Using the New Lactiplantibacillus plantarum EK11 Strain as a Starter Culture for the Fermentation of the Fruiting Bodies of Edible MushroomsEwa Jabłońska‐Ryś, Krzysztof Przygoński — 2025
Proximate Composition and NutrientsP. Kalač — 2016

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