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PROPIEDADES FISICOQUÍMICAS Y FUNCIONALES DEL CHAMPIÑÓN (Agaricus bisporus )
EP39298
Poster Title: PROPIEDADES FISICOQUÍMICAS Y FUNCIONALES DEL CHAMPIÑÓN (Agaricus bisporus )
Submitted on 21 Sep 2022
Author(s): Salamanca, G.; Osorio, T.M.; Guarnizo, F. A.
Affiliations: Universidad del Tolima
This poster was presented at V Congreso Internacional en Investigación e Innovación en Ingeniería, Ciencia y Tecnología de los Alimentos
Poster Views: 101
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Poster Information
Abstract: The dried mushrooms were ground to obtain flour that was used in different analyses. Moisture, ethereal extract, nitrogen, fiber, carbohydrates and properties: Foaming capacity and stability (FC/FS), fat absorption (FAC), water retention and absorption (WRC/WAC), solubility index (SOL) and swelling capacity (SC). Thermal properties and phenol content, antioxidant capacity (FRAP), iron, sodium, potassium, calcium and magnesium content were estimated.

Summary: ommercial samples at three stages of fruiting of Agaricus bisporus were analyzed and classified according to size, determining characteristic dimensions.References: Blumfield, M., Abbott, K., Duve, E., Cassettari, T., Marshall, S., Fayet-Moore, F. Examining the health effects and bioactive components in Agaricus bisporus mushrooms: A scoping review. The Journal of Nutritional Biochemistry, (2020). doi:10.1016/j.jnutbio.2020.108453.Report abuse »
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