Effect of Sterility Values and Retort Temperatures on the Antioxidant Activities, Soluble Protein, and PH of Canned Mushroom.
This research aimed to study the effect of sterility values on antioxidant activity, soluble protein, and pH of canned Agaricus bisporus mushrooms processed at various retort temperatures (115, 121, and 130 °C) and processing times (2-97 minutes). The canning process was carried out by following com...
| Published in: | Current Research in Nutrition & Food Science Vol. 10; no. 2; pp. 553 - 566 |
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| Main Authors: | , , , |
| Format: | equations & formulas pictorial research tables/charts Journal Article |
| Published: |
Current Research in Nutrition & Food Science
Aug2022
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| Online Access: | View this record in EBSCOhost |