http://dspace.bsu.edu.ru/handle/123456789/40693| Название: | Theoretical and practical aspects of the production of powdered semi-finished product from cultivated mushrooms pleurotus ostreatus |
| Авторы: | Myachikova, N. Remnev, A. Boltenko, Yu. Korotkyh, I. Binkovskaya, O. Zinoveva, I. |
| Ключевые слова: | food production processing of mushrooms powdered semi-finished product cultivated mushrooms |
| Дата публикации: | 2021 |
| Библиографическое описание: | Theoretical and practical aspects of the production of powdered semi-finished product from cultivated mushrooms pleurotus ostreatus / N. Myachikova, A. Remnev, Yu. Boltenko [et. al.] // BIO Web of Conferences. - Belgorod, 2021. - Vol.30.-Art. 01012. - (Innovatios in Life Sciences (ILS 2020) : II International Simposium, Belgorod, Russia, 19-20 May 2020 / eds.: I. Spichak, O. Lebedeva). - Doi: org/10.1051/bioconf/20213001012 |
| Краткий осмотр (реферат): | The substantiation of the technology of powdered semi-finished product from cultured mushrooms Pleurotus ostreatus is presented. The composition of volatile substances of fresh mushrooms Pleurotus ostreatus was studied. It was ascertained that these substances can bind by starch polysaccharides. The results of the conducted study showed that the best flavor-forming substances are preserved in the sample containing 8% of potato starch to the mass of mushrooms boiled in their own juice. Starch is recommended to insert in dry form at the temperature of mushrooms 45С |
| URI (Унифицированный идентификатор ресурса): | http://dspace.bsu.edu.ru/handle/123456789/40693 |
| Располагается в коллекциях: | Статьи из периодических изданий и сборников (на иностранных языках) = Articles from periodicals and collections (in foreign languages) |
| Файл | Описание | Размер | Формат | |
|---|---|---|---|---|
| Myachikova_Theoretical_21.pdf | 1.2 MB | Adobe PDF | Просмотреть/Открыть |
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