Aydın, Emine2023-02-102023-02-102015-12-10Aydın, 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).0145-8892https://doi.org/10.1111/jfpp.128021745-4549https://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.12802http://hdl.handle.net/11452/30968In 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).eninfo:eu-repo/semantics/closedAccessFood science & technologyNutritional-valueDrying kineticsIrradiationNutrientsCarbohydratesDryingFreezingMoistureProcessingProteinsValue engineeringChemical compositionsChemical contentColor measurementsEdible mushroomMorphological propertiesProcessing methodProcessing technologiesWild edible mushroomsFungiArticle0003993565000252-s2.0-85018279134412Food science & technologyAgaricales; Macrolepiota; Boletus