Effects of temperature and time on proximate composition of canned oyster mushroom and functional properties of its brine solution

Canning is a method to preserve highly abundant and perishable edible mushrooms. However, high temperatures applied during canning caused nutrient degradation and leaching into the brine solution. This study aims to determine the effect of retort temperatures (116, 121 and 126 °C) at 25, 30 and 35 m...

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Bibliographic Details
Main Authors: Nurul’ain Natasha Rivoldiantoe, Jumardi Roslan, Cindy, Tan Soo Yun, Shanti Faridah Salleh, Mohd Jamil Mohamed Mokhtarudin, Noorakmar Ab Wahab
Format: Conference or Workshop Item
Language:English
English
Published: 2022
Subjects:
Online Access:https://eprints.ums.edu.my/id/eprint/35145/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/35145/2/FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/35145/
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