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  5. Texture studies on mushrooms
 
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Texture studies on mushrooms

Author(s)
Gormley, T. R. (Thomas Ronan)  
Uri
http://hdl.handle.net/10197/6907
Date Issued
1969
Date Available
2015-09-07T14:18:47Z
Abstract
Measurement of texture is a useful quality control test for mushrooms. Results of these studies suggest that texture differences in mushrooms may be divided into primary and secondary differences. the former refer to differences caused largely by variation in the dry matter content of mushrooms, the latter to differences caused by variation in the nature of the dry matter content. The shear press was used for measuring mushroom texture. Shearing mushrooms previously sliced with a household egg slicer gave more accurate results than shearing whole individual mushrooms. the relative precision of the shearing operation was the same for different weights of sample but increasing slice size had a slight positive effect on the shear press reading. Taste panels were capable of detecting texture differences in cooked mushrooms which were also detected by the shear press.
Type of Material
Journal Article
Publisher
Wiley
Journal
Journal of Food Technology
Volume
4
Start Page
161
End Page
169
Subjects

Shear press

Taste panels

Texture line

Language
English
Status of Item
Peer reviewed
This item is made available under a Creative Commons License
https://creativecommons.org/licenses/by-nc-nd/3.0/ie/
File(s)
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Name

Mushroom texture paper .pdf

Size

294.54 KB

Format

Adobe PDF

Checksum (MD5)

791dbb2391ccb9b1f76a27db467498f2

Owning collection
Agriculture and Food Science Research Collection

Item descriptive metadata is released under a CC-0 (public domain) license: https://creativecommons.org/public-domain/cc0/.
All other content is subject to copyright.

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