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Biblioteca(s): |
Embrapa Agricultura Digital. |
Data corrente: |
19/09/2002 |
Data da última atualização: |
20/01/2020 |
Autoria: |
RODRIGUES, R. B.; JARDINE, J. G. |
Afiliação: |
Unicamp; JOSE GILBERTO JARDINE, CNPTIA. |
Título: |
Continuous counter-current extration process of flavor and taste of shiitake mushroom (Lentinula edodes Sing). |
Ano de publicação: |
2001 |
Fonte/Imprenta: |
Alimentaria: Revista de tecnologia e higiene de los alimentos, Madrid, v. 38, n. 319, p. 135-138, 2001. |
Idioma: |
Inglês |
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. |
Palavras-Chave: |
Cogumelo shiitake; Extração de aroma; Processo de extração. |
Thesagro: |
Lentinula Edodes. |
Thesaurus NAL: |
Extraction; Odors. |
Categoria do assunto: |
-- |
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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