Iranian Food Science and Technology Research Journal

with the collaboration of Iranian Food Science and Technology Association (IFSTA)

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Keywords = Mushroom

Number of Articles: 1
The Effect of Ascorbic Acid, Citric acids and Sodium Metabisulphite on Colour and Foaming Properties of Mushroom Purees (Agaricus bisporus)

Atena Pasban; Mohebbat Mohebbi; Hashem Pourazerang; Mehdi Varidi

Volume 9, Issue 2 , July 2013

https://doi.org/10.22067/ifstrj.v9i2.25674

Abstract
  Enzymatic browning and formation of brown pigments are some of the most important problems in preparation of mushroom purees. In this study, the effect of some anti browning agents including sodium metabisulphite, ascorbic acid, and citric acid on the whiteness and foaming properties of mushroom purees ...  Read More