INFLUENCE OF VACUUM-PULSE DRYING ON THE CONTENT OF FREE AMINO ACIDS, TRYPSINE INHIBITOR ACTIVITY AND COMPOSITION OF VOLATILE COMPONENTS OF MUSHROOMS

INFLUENCE OF VACUUM-PULSE DRYING ON THE CONTENT OF FREE AMINO ACIDS, TRYPSINE INHIBITOR ACTIVITY AND COMPOSITION OF VOLATILE COMPONENTS OF MUSHROOMS

Wild-growing mushrooms traditionally are considered one of the sources of food fibers, vegetable proteins, macro - and - micronutrients, and also flavor components. However, the composition of mushrooms includes antinutritional substances capable to selectively reduce the absorption of certain nutri...

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Bibliographic Details
Main Authors: Shcheglova I.V., Vereshchagin A.L.
Format: Article
Language:English
Published: Kemerovo State University 2015-06-01
Series:Foods and Raw Materials
Subjects:
Mushrooms
vacuum-pulse drying
proteins
amino acids
trypsin inhibitors
volatile components
Online Access:http://jfrm.ru/?page=archive&jrn=5&article=7

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