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dc.contributor.authorMyachikova, N.-
dc.contributor.authorRemnev, A.-
dc.contributor.authorBoltenko, Yu.-
dc.contributor.authorKorotkyh, I.-
dc.contributor.authorBinkovskaya, O.-
dc.contributor.authorZinoveva, I.-
dc.date.accessioned2021-05-27T16:59:22Z-
dc.date.available2021-05-27T16:59:22Z-
dc.date.issued2021-
dc.identifier.citationTheoretical 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/20213001012ru
dc.identifier.otherDoi: org/10.1051/bioconf/20213001012-
dc.identifier.urihttp://dspace.bsu.edu.ru/handle/123456789/40693-
dc.description.abstractThe 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 45Сru
dc.language.isoenru
dc.subjectfood productionru
dc.subjectprocessing of mushroomsru
dc.subjectpowdered semi-finished productru
dc.subjectcultivated mushroomsru
dc.titleTheoretical and practical aspects of the production of powdered semi-finished product from cultivated mushrooms pleurotus ostreatusru
dc.typeArticleru
Appears in Collections:Статьи из периодических изданий и сборников (на иностранных языках) = Articles from periodicals and collections (in foreign languages)

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