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| 9. |  | LOPES, G. M. B.; MELO, J. N. de; WANDERLEY, M. de B.; CESAR, F.; GALLINDO, F. A. T. A cadeia produtiva da mandioca no Estado de Pernambuco Sao Pedro, SP: Centro de Raizes Tropicais/UNESP/SBM, 1996. 1p. In: CONGRESSO LATINO AMERICANO DE RAIZES TROPICAIS, 1, E CONGRESSO BRASILEIRO DE MANDIOCA, 9, 1996, Sao Pedro, Programa e Resumos...| Biblioteca(s): Embrapa Mandioca e Fruticultura. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agricultura Digital. Para informações adicionais entre em contato com cnptia.biblioteca@embrapa.br. |
Registro Completo
|
Biblioteca(s): |
Embrapa Agricultura Digital. |
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Data corrente: |
19/09/2002 |
|
Data da última atualização: |
20/01/2020 |
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Autoria: |
RODRIGUES, R. B.; JARDINE, J. G. |
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Afiliação: |
Unicamp; JOSE GILBERTO JARDINE, CNPTIA. |
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Título: |
Continuous counter-current extration process of flavor and taste of shiitake mushroom (Lentinula edodes Sing). |
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Ano de publicação: |
2001 |
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Fonte/Imprenta: |
Alimentaria: Revista de tecnologia e higiene de los alimentos, Madrid, v. 38, n. 319, p. 135-138, 2001. |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this work was to develop a continuous counter-current extraction process of aroma and taste from Shiitake mushroom (Lentinula edodes Sing.). The Shiitake mushroom is the richest species in aromatical composites that are responsible for the characteristic flavor of mushroom. Aroma and taste from shiitake mushroom were gotten in a continuous counter-current extraction using water as an extractor. An orthogonal factorial experimental design 2 3-1 was done, with two replicas. The independent variables were: temperature (27 oC and 90 oC), pH (5 and 7) and Solvent/mushroom rate (2:1 and 1:1), 8 assays in total. This range of temperature, pH and sol/mushroom was chosen according to the literature and some preliminary tests. The results show that the conditions of temperature, pH and sol/mushroom ratio that provided the best yield of extraction of aroma and taste composites were: temperature 27 oC, pH 7.0 (neutral) and sol/mushroom ratio 2:1, what makes possible to obtain a natural extract of aroma and taste from Shiitake mushroom. |
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Palavras-Chave: |
Cogumelo shiitake; Extração de aroma; Processo de extração. |
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Thesagro: |
Lentinula Edodes. |
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Thesaurus NAL: |
Extraction; Odors. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01741naa a2200205 a 4500
001 1006993
005 2020-01-20
008 2001 bl uuuu u00u1 u #d
100 1 $aRODRIGUES, R. B.
245 $aContinuous counter-current extration process of flavor and taste of shiitake mushroom (Lentinula edodes Sing).$h[electronic resource]
260 $c2001
520 $aThe objective of this work was to develop a continuous counter-current extraction process of aroma and taste from Shiitake mushroom (Lentinula edodes Sing.). The Shiitake mushroom is the richest species in aromatical composites that are responsible for the characteristic flavor of mushroom. Aroma and taste from shiitake mushroom were gotten in a continuous counter-current extraction using water as an extractor. An orthogonal factorial experimental design 2 3-1 was done, with two replicas. The independent variables were: temperature (27 oC and 90 oC), pH (5 and 7) and Solvent/mushroom rate (2:1 and 1:1), 8 assays in total. This range of temperature, pH and sol/mushroom was chosen according to the literature and some preliminary tests. The results show that the conditions of temperature, pH and sol/mushroom ratio that provided the best yield of extraction of aroma and taste composites were: temperature 27 oC, pH 7.0 (neutral) and sol/mushroom ratio 2:1, what makes possible to obtain a natural extract of aroma and taste from Shiitake mushroom.
650 $aExtraction
650 $aOdors
650 $aLentinula Edodes
653 $aCogumelo shiitake
653 $aExtração de aroma
653 $aProcesso de extração
700 1 $aJARDINE, J. G.
773 $tAlimentaria: Revista de tecnologia e higiene de los alimentos, Madrid$gv. 38, n. 319, p. 135-138, 2001.
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