The knowledge about the composition of mushrooms used in food has been increasing in recent years, but their high perishability leads to immediate quality losses after harvesting, which is a drawback for the distribution and marketing of the fresh product. Furthermore, mushrooms have a great popularity all over the world, but data on alternative technologies to increase their shelf life of mushrooms are insufficient. Irradiation is a technique recognized as safe and effective for conservation, and is widely used to extend the shelf life of raw foods. This work evaluates the effects of storage time (ST) (0, 4 and 8 days) and electron-beam (EB) irradiation on fatty acids profile (characterized by GC-FID) of fresh samples of Agaricus bisporus...
Mushrooms are highly perishable matrices and to extend time of consumption they need to be preserved...
Mushrooms are one of the protein rich foods, however they have a short pro-harvest life (2 to 3 days...
The consumption of mushrooms is increasing all over the world as a result of their sensorial and nu...
The analysis of organic acids hás become increasingly important due to the role of these compounds ...
Mushrooms are being increasingly produced and consumed, but their high perishability still represent...
Portobello variety of Agaricus bisporus mushrooms, appreciated for its taste, makes it desirable to ...
All over the world, mushrooms are highly consumed due to their high contents of digestible proteins,...
Mushrooms are very perishable foods due to their high susceptibility to moisture loss, changes in c...
Mushrooms are one of the most perishable products and tend to lose quality right after harvest. The ...
Macrolepiota procera (Scop.) Singer is one of the most popular mushrooms, being considered an excel...
Mushrooms are very perishable foods due to their high susceptibility to moisture loss, changes in c...
Boletus edulis Bull. is a seasonal mushroom with high perishability (shelf-life: 1-3 days at room t...
The short shelf-life of mushrooms is an obstacle to the distribution and marketing of the fresh prod...
The high perishability is a characteristic of the mushrooms consumed in fresh. Therefore, it is mand...
As all the mushrooms, Amanita species experiment several conservation problems, with a post-harvest ...
Mushrooms are highly perishable matrices and to extend time of consumption they need to be preserved...
Mushrooms are one of the protein rich foods, however they have a short pro-harvest life (2 to 3 days...
The consumption of mushrooms is increasing all over the world as a result of their sensorial and nu...
The analysis of organic acids hás become increasingly important due to the role of these compounds ...
Mushrooms are being increasingly produced and consumed, but their high perishability still represent...
Portobello variety of Agaricus bisporus mushrooms, appreciated for its taste, makes it desirable to ...
All over the world, mushrooms are highly consumed due to their high contents of digestible proteins,...
Mushrooms are very perishable foods due to their high susceptibility to moisture loss, changes in c...
Mushrooms are one of the most perishable products and tend to lose quality right after harvest. The ...
Macrolepiota procera (Scop.) Singer is one of the most popular mushrooms, being considered an excel...
Mushrooms are very perishable foods due to their high susceptibility to moisture loss, changes in c...
Boletus edulis Bull. is a seasonal mushroom with high perishability (shelf-life: 1-3 days at room t...
The short shelf-life of mushrooms is an obstacle to the distribution and marketing of the fresh prod...
The high perishability is a characteristic of the mushrooms consumed in fresh. Therefore, it is mand...
As all the mushrooms, Amanita species experiment several conservation problems, with a post-harvest ...
Mushrooms are highly perishable matrices and to extend time of consumption they need to be preserved...
Mushrooms are one of the protein rich foods, however they have a short pro-harvest life (2 to 3 days...
The consumption of mushrooms is increasing all over the world as a result of their sensorial and nu...