Effect of Blanching Methods and Probiotic Bacteria on the Bioactive Compounds and Physicochemical Parameters of Fermented Brown Agaricus bisporus and Imleria badia Mushrooms Cover

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Effect of Blanching Methods and Probiotic Bacteria on the Bioactive Compounds and Physicochemical Parameters of Fermented Brown Agaricus bisporus and Imleria badia Mushrooms

Acta Universitatis Cibiniensis. Series E: Food Technology

Volume 28 (2024): Issue 1 (June 2024)

By: Kavya Venugopal and Emilia Bernaś

Open Access

|Sep 2024

Authors

Kavya Venugopal

Department of Plant Products Technology and Nutrition Hygiene, University of Agriculture in Krakow, Krakow, Poland

Emilia Bernaś

emilia.bernas@urk.edu.pl

Department of Plant Products Technology and Nutrition Hygiene, University of Agriculture in Krakow, Krakow, Poland

DOI: https://doi.org/10.2478/aucft-2024-0010 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496

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Language: English

Page range: 115 - 128

Submitted on: Mar 29, 2024

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Accepted on: Jul 1, 2024

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Published on: Sep 26, 2024

Published by: Lucian Blaga University of Sibiu

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

organoleptic quality

Related subjects:

Industrial chemistry,

Industrial chemistry, other,

Food science and technology

© 2024 Kavya Venugopal, Emilia Bernaś, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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