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)
|Permanent link:||http://hdl.handle.net/10197/6904||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 solution; Weight conservation; Product quality||Language:||en||Status of Item:||Peer reviewed|
|Appears in Collections:||Agriculture and Food Science Research Collection|
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