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title

Coating of mushrooms by Iranian Endemic Gum (Loucost Gum): Evaluating Barrier Properties and Physico Mechanical Effects.

Credit to Download: 0 | Page Numbers 3 | Abstract Views: 149
Year: 2014
Present: پوستري
COI code: HYDROCOLLOIS01_103
Paper Language: English

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Authors Coating of mushrooms by Iranian Endemic Gum (Loucost Gum): Evaluating Barrier Properties and Physico Mechanical Effects.

F Tadarokat - Islamic Azad University Sabzevar Branch,Iran
  A Bostan - Nanotechnology department, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
S.A Mortazavi - Food Science & Technology Department, Faculty of agriculture, Ferdowsi Uinversity, Mashhad, Iran.

Abstract:

Mushroom is perishable and has a relative short shelf life. In this research, fresh mushrooms were treated with aqueous solutions of 0% (Control), 0.5% and 1.0% of Loucost gum, glycerol (0.5% and 1%) and sodium borate (0 and 2%). all samples were enclosed in plastic with nylon and then stored at 25 ± 1 ◦C and kept at 3- 4 ◦C with 95% relative humidity for 20 days. The results showed that of 0.5% gum +0.5 glycerol+2% sodium borat in both temperature were effective in preserving Texture and visual appearance, delayed changes in the peel colour and the increase of polyphenol oxidase (PPO) and peroxidase activity (POD). The results indicated that the use of Locust gum effectively retained postharvest quality and extended shelf life of mushrooms

Keywords:

Locust gum, Shelf life, Mushroom, Quality

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COI code: HYDROCOLLOIS01_103

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Tadarokat, F; A Bostan & S.A Mortazavi, 2014, Coating of mushrooms by Iranian Endemic Gum (Loucost Gum): Evaluating Barrier Properties and Physico Mechanical Effects., 1st international conference on indigenous gum and its application in the food industry, مشهد, پژوهشكده علوم و صنايع غذايي, https://www.civilica.com/Paper-HYDROCOLLOIS01-HYDROCOLLOIS01_103.htmlInside the text, wherever referred to or an achievement of this article is mentioned, after mentioning the article, inside the parental, the following specifications are written.
First Time: (Tadarokat, F; A Bostan & S.A Mortazavi, 2014)
Second and more: (Tadarokat; Bostan & Mortazavi, 2014)
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