Mushroom Processing Retaining Colour Without Losing Weight

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Title: Mushroom Processing Retaining Colour Without Losing Weight
Authors: Gormley, T. R. (Thomas Ronan)
Walshe, P.E.
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Date: 1986
Online since: 2015-09-07T14:18:00Z
Abstract: Processed mushrooms must be blanched so that they will retain an acceptable white colour. However,. This can lead to a weight loss of between 20 and 30 per cent, which is bad economy for the processor. Research at Kinsealy Research Centre has come up with some solution for this problem. Breading of unblanched mushrooms prior to freezing is one. Another successful technique is to treat mushrooms with xanthan gum prior to blanching in the case of frozen or canned mushrooms.
Type of material: Journal Article
Publisher: Mushroom Growers Association
Journal: The Mushroom Journal
Volume: 167
Start page: 387
End page: 391
Keywords: Xanthan solutionWeight conservationProduct quality
Language: en
Status of Item: Peer reviewed
Appears in Collections:Agriculture and Food Science Research Collection

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