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Effect of freezing conditions on aroma retention in frozen and freeze-dried mushrooms (Agaricus bisporus).

Author(s) : KOMPANY E., RENE F.

Type of article: Article

Summary

Levels of five components, i.e., 1-octene 3-ol, 3-octanon, 3-octanol, benzaldehyde, and benzyl alcohol, were studied with respect to freezing rate, storage time and storage temperature. Conditions for freezing prior to freeze-drying, for a maximum aroma retention, are different than those for use of freezing as a conservation method.

Details

  • Original title: Effect of freezing conditions on aroma retention in frozen and freeze-dried mushrooms (Agaricus bisporus).
  • Record ID : 1996-2298
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 32 - n. 4
  • Publication date: 1995/07
  • Document available for consultation in the library of the IIR headquarters only.

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