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Effect of different processing technologies on chemical properties of wild-grown edible mushroom macrolepiota procera var. procera (Scop.)

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dc.contributor.authorAydın, Emine
dc.contributor.buuauthorGürbüz, İsmail Bülent
dc.contributor.buuauthorKarahan, Hasan
dc.contributor.buuauthorBaşdar, Canan
dc.contributor.departmentZiraat Fakültesi
dc.contributor.departmentKeles Meslek Yüksekokulu
dc.contributor.departmentKeles Meslek Yüksekokulu
dc.contributor.departmentOrganik Tarım Bölümü
dc.contributor.departmentİşletme Bölümü
dc.contributor.departmentTarım Ekonomisi Bölümü
dc.contributor.orcid0000-0001-5340-3725
dc.contributor.researcheridM-4349-2019
dc.contributor.researcheridA-8721-2018
dc.contributor.researcheridAAG-8248-2021
dc.contributor.scopusid57194013312
dc.contributor.scopusid57194020928
dc.contributor.scopusid57194006587
dc.date.accessioned2023-02-10T07:47:12Z
dc.date.available2023-02-10T07:47:12Z
dc.date.issued2015-12-10
dc.description.abstractIn this study effects of different processing technologies (drying, canning, and freezing) on morphological properties and chemical composition of wild grown edible mushroom Macrolepiota procera var. procera (Scop.) (M. procera) were investigated. For this purpose before the analyses measured the weight, pileus width, stipe length, and stipe diameter (69.94g, 118.26, 143.82cm, and 13.60mm, respectively) of clean mushrooms. After that moisture, ash, crude protein, fat, carbohydrate and energy values of fresh, dried, canned, and freezed wild edible mushrooms were investigated. Moisture, ash, crude protein, fat, and carbohydrate were 10.79-90.56, 0.37-37.92, 2.05-39.68, 0.70-4.23, 2.35-7.10% of dry weight, respectively. And energy value estimated 39.13-206.62 kcal (165.42-872.87 kJ).
dc.identifier.citationAydın, E. vd. (2017). ''Effect of different processing technologies on chemical properties of wild-grown edible mushroom macrolepiota procera var. procera (Scop.)''. Journal of Food Processing and Preservation. 41(2).
dc.identifier.issn0145-8892
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85018279134
dc.identifier.urihttps://doi.org/10.1111/jfpp.12802
dc.identifier.uri1745-4549
dc.identifier.urihttps://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.12802
dc.identifier.urihttp://hdl.handle.net/11452/30968
dc.identifier.volume41
dc.identifier.wos000399356500025
dc.indexed.wosSCIE
dc.language.isoen
dc.publisherWiley
dc.relation.bapOUAP (Keles MYO)-2014/16[D]
dc.relation.collaborationYurt içi
dc.relation.journalJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectFood science & technology
dc.subjectNutritional-value
dc.subjectDrying kinetics
dc.subjectIrradiation
dc.subjectNutrients
dc.subjectCarbohydrates
dc.subjectDrying
dc.subjectFreezing
dc.subjectMoisture
dc.subjectProcessing
dc.subjectProteins
dc.subjectValue engineering
dc.subjectChemical compositions
dc.subjectChemical content
dc.subjectColor measurements
dc.subjectEdible mushroom
dc.subjectMorphological properties
dc.subjectProcessing method
dc.subjectProcessing technologies
dc.subjectWild edible mushrooms
dc.subjectFungi
dc.subject.scopusAgaricales; Macrolepiota; Boletus
dc.subject.wosFood science & technology
dc.titleEffect of different processing technologies on chemical properties of wild-grown edible mushroom macrolepiota procera var. procera (Scop.)
dc.typeArticle
dc.wos.quartileQ3
dspace.entity.typePublication
local.contributor.departmentZiraat Fakültesi/Tarım Ekonomisi Bölümü
local.contributor.departmentKeles Meslek Yüksekokulu/Organik Tarım Bölümü
local.contributor.departmentKeles Meslek Yüksekokulu/İşletme Bölümü
local.indexed.atScopus
local.indexed.atWOS

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