Effect of braising on the B-Carotene and lycopene content in Armillaria mellea (Vahl) Kumm mushroms
Grażyna Jaworska , Emilia Bernaś , Aleksandra Skrzypczak
AbstractThis paper investigates the effect of braising and storage on the β-carotene and lycopene content in the pilei of Armillaria mellea (Vahl) Kumm mushrooms. It has been revealed that generally the process of braising, a period of storage and storage conditions significantly affected the level of both the pigments analyzed in mushroom products. As a result of braising and storage, the content of β-carotene in the products examined ranged from -79 to +32%,and lycopene from -72 to +103% compared to fresh pilei.
|Publication size in sheets||0.5|
|Book||Staruch Ladislav, Sekretár Stanislav (eds.): Additives and Contaminants in Foodstuffs 2013. Zborník vedeckých prác, 2013, Slovenská chemická knižnica FChPT STU, ISBN 978-80-89597-12-3, 245 p.|
|Keywords in English||β-Carotene, lycopene, Armillaria mellea, mushrooms, braising|
|Internal identifier||WTŻ/M/29/2013; WTŻ/3/39|
|Score|| = 0.0, 27-07-2017, BookChapterMatConf|
= 0.0, 27-07-2017, BookChapterMatConf
|Finansowanie||The study was financed by the Ministry of Education and science under a research Project No. NCN-N 312 421739.|
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