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Journal articles on the topic 'Canned mushrooms'

Author: Grafiati

Published: 4 June 2021

Last updated: 28 July 2025

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1

Pavlovskaya, L. M., and V. Z. Egorova. "DEVELOPMENT OF NEW TYPES OF CANNED FISH TAKING INTO ACCOUNT MARKET TRENDS." Food Industry: Science and Technology 13, no. 4(50) (2020): 33–40. http://dx.doi.org/10.47612/2073-4794-2020-13-4(50)-33-40.

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Тhe article presents the results of studying the world experience in the field of technology, assortment of canned mushroom products and the possibility of their adaptation for domestic producers. A brief description of the results of patent research, available copyright certificates and applications for inventions related to technology, methods of production of canned products from mushrooms or with their addition, the composition of products and packaging materials. In order to study the world experience in the field of technology and methods of production of canned mushrooms, a review of ma

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2

Dobrinas, Simona, Alina Soceanu, Gabriela Stanciu, Viorica Popescu, and Luiza Georgiana Arnold. "Trace element levels of three mushroom species." Analele Universitatii "Ovidius" Constanta - Seria Chimie 24, no. 1 (2013): 39–42. http://dx.doi.org/10.2478/auoc-2013-0008.

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AbstractThe aim of this study was to determine Cu, Fe and Cr contents of three species of fresh mushrooms and canned mushrooms: white and brown champignon (Agaricus bisporus) and Pleurotus Ostreatus. Were analyzed various plant parts: stem, cap and cuticle of fresh mushrooms and only stem and cap for canned mushrooms. The levels of trace metals of mushroom samples collected from regions of Romania, Poland and Turkey were determined by UV/Visible spectrometry - standard addition method after digestion method. The contents of investigated trace metals in mushroom samples were found to be in the

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3

Shbeeb, Doaa A., Mohamed Fawzi Farahat, Mohamed Fawzi Farahat, and Hanaa Mohamed Ismail. "Micronutrients Analysis of Fresh and Canned “Agaricus Bisporus” and “Pleurotus Ostreatus” Mushroom Sold in Alexandria Markets, Egypt." International Journal of Nutrition 5, no. 3 (2020): 1–6. http://dx.doi.org/10.14302/issn.2379-7835.ijn-20-3221.

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Edible mushrooms form very nourishing meals especially for invalids, for they are easily digestible. They are consumed not only for their innate flavor and taste, but also for their important nutritional value, therefore, we analyzed the micronutrient contents of fresh and canned Agaricusbisporusand Pleurotusostreatus mushroom for their calcium, potassium and iron content. Fresh Agaricus was insignificantly higher in its calcium and iron contents (36.0 and 37.5 mg/100g; respectively) than Pleurotus(33.8 and 29.8 mg/100g) although the later was significantly higher in its potassium content (389

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4

Pursito, Didik J., Eko H. Purnomo, Dedi Fardiaz, and Purwiyatno Hariyadi. "The Effect of Sterility Values and Retort Temperatures on the Change of Physical and Sensory Properties of a Canned Mushroom Product." International Journal of Food Studies, no. 2 (October 18, 2022): 260–74. http://dx.doi.org/10.7455/ijfs/11.2.2022.a1.

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This research aimed to study the effect of sterility values on physical quality (drained weight, brown colour index, and texture) and sensory properties of canned Agaricus bisporus mushrooms processed at different retort temperatures (115, 121, and 130 °C) and processing times (2-97 minutes). Mushrooms in brine solution media packaged in 300x407 cans were heated in industrial-scale horizontal static retorts at different retort temperatures for specific processing times to reach different F0-values. The canning process was carried out following commercial production procedures in one of the mus

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Metkari, Sameera Tayyab, Sakshi K. Dhadame, Satyawan N. Shingade, Mukesh Tiwari, and Mohan Waman. "Cultivation and Characterization of Oyster Mushroom and Its Application as Confectionaries." Journal of Advanced Scientific Research 15, no. 09 (2024): 06–11. http://dx.doi.org/10.55218/jasr.2024150902.

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This study represents the cultivation of oyster mushrooms at room temperature, preparation of mushroom powder and ready-to-eat cookies from the combination of cocoa powder and mushroom powder with long shelf life. Nowadays, people are facing difficulties in meeting their daily nutritional needs through ready-to-eat foods, prompting the exploration of white oyster mushrooms as an ingredient for making cookies, potentially serving as an emergency food product. Mushroom farming is gaining popularity day by day. The mushrooms have lots of potential to be used in the diet for taking advantage of th

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Thongsook, T., and T. Kongbangkerd. "Influence of calcium and silicon supplementation into Pleurotus ostreatus substrates on quality of fresh and canned mushrooms." Food Science and Technology International 17, no. 4 (2011): 351–65. http://dx.doi.org/10.1177/1082013210382483.

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Supplements of gypsum (calcium source), pumice (silicon source) and pumice sulfate (silicon and calcium source) into substrates for oyster mushrooms (Pleurotus ostreatus) were searched for their effects on production as well as qualities of fresh and canned mushrooms. The addition of pumice up to 30% had no effect on total yield, size distribution and cap diameters. The supplementation of gypsum at 10% decreased the total yield; and although gypsum at 5% did not affect total yield, the treatment increased the proportion of large-sized caps. High content (>10%) of pumice sulfate resulted in

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Jechorek, Robert P., Ronald L. Johnson, J. Agin, et al. "Evaluation of the VIDAS Staph Enterotoxin II (SET 2) Immunoassay Method for the Detection of Staphylococcal Enterotoxins in Selected Foods: Collaborative Study." Journal of AOAC INTERNATIONAL 91, no. 1 (2008): 164–73. http://dx.doi.org/10.1093/jaoac/91.1.164.

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Abstract A multilaboratory study was conducted to determine the limit of detection (LOD) of Staphylococcal enterotoxins (SET) in 5 foods. Cooked chicken, ham, potato salad, pasteurized liquid whole milk, and canned mushrooms were each spiked with a different enterotoxin (A, B, C1, D, or E), and tested at 0.25 and 0.5 ng/g SET levels to determine the LOD of the assay for those foods in a collaborative study. Unspiked controls were also included. A total of 19 laboratories representing government and industry participated. In this study, 1674 test portions were analyzed, of which 1638 were used

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8

Pursito, Didik Joko, Eko Hari Purnomo, Dedi Fardiaz, and Purwiyatno Hariyadi. "Effect of Sterility Values and Retort Temperatures on the Antioxidant Activities, Soluble Protein, and PH of Canned Mushroom." Current Research in Nutrition and Food Science Journal 10, no. 2 (2022): 553–65. http://dx.doi.org/10.12944/crnfsj.10.2.12.

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This research aimed to study the effect of sterility values on antioxidant activity, soluble protein, and pH of canned Agaricus bisporus mushrooms processed at various retort temperatures (115, 121, and 130 °C) and processing times (2-97 minutes). The canning process was carried out by following commercial production procedures in one of the mushroom canning industries. Measurement of heat penetration into the product was carried out using a standard protocol. The sterility values (F0-value) were calculated using the General Method. Our results indicate that antioxidant activity, soluble prote

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9

MURCIA, M. ANTONIA, MAGDALENA MARTÍNEZ-TOMÉ, ANTONIA M. JIMÉNEZ, ANA M. VERA, MARIO HONRUBIA, and PILAR PARRAS. "Antioxidant Activity of Edible Fungi (Truffles and Mushrooms): Losses during Industrial Processing." Journal of Food Protection 65, no. 10 (2002): 1614–22. http://dx.doi.org/10.4315/0362-028x-65.10.1614.

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The antioxidant properties of two raw truffles (Terfezia claveryi Chatin and Picoa juniperi Vittadini) and five raw mushrooms (Lepista nuda, Lentinus edodes, Agrocybe cylindracea, Cantharellus lutescens, and Hydnum repandum) were tested by subjecting these truffles and mushrooms to different industrial processes (freezing and canning) and comparing them with common food antioxidants (α-tocopherol [E-307], BHA [E-320], BHT [E-321], and propyl gallate [E-310]) with regard to their ability to inhibit lipid oxidation. All of the truffles and mushrooms analyzed exhibited higher percentages of oxida

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10

Cengiz, Melike, Murat Yilmaz, Levent Dosemeci, and Atilla Ramazanoglu. "A botulism outbreak from roasted canned mushrooms." Human & Experimental Toxicology 25, no. 5 (2006): 273–78. http://dx.doi.org/10.1191/0960327106ht614oa.

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Food-borne botulism is a rare disease that results from ingestion of the toxins produced by Clostridium botulinum. The most common cause of the disease is the consumption of home-canned foods prepared under inappropriate conditions, especially in rural environments. In this report, a food-borne botulism outbreak potentially caused by roasted home-canned mushrooms is evaluated and the major reasons for delayed diagnosis are emphasized. The clinical features, symptoms and prognosis of the five botulism patients involved in this outbreak are presented. The clinical progressions, treatments, durat

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11

CHIANG, P., C. YEN, and J. MAU. "Non-volatile taste components of canned mushrooms." Food Chemistry 97, no. 3 (2006): 431–37. http://dx.doi.org/10.1016/j.foodchem.2005.05.021.

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12

ANDERSON, JEAN E., ROBERT R. BEELMAN, and STEPHANIE DOORES. "Persistence of Serological and Biological Activities of Staphylococcal Enterotoxin A in Canned Mushrooms." Journal of Food Protection 59, no. 12 (1996): 1292–99. http://dx.doi.org/10.4315/0362-028x-59.12.1292.

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Outbreaks in 1989 of staphylococcal food poisoning linked to the consumption of imported canned mushrooms indicated that staphylococcal enterotoxins (SE) may survive a commercial retort process. To examine this possibility, fresh mushrooms were blanched in boiling water for 5 min and cooled 5 min in sterile water inoculated with enterotoxigenic type A Staphylococcus aureus strain 743, to yield approximately 1.3 ×103 staphylococci per g. Inoculated mushrooms were incubated 20 h at 30°C to simulate time-temperature abuse prior to canning. Mushrooms were sealed in 211 × 212 cans and thermally pro

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13

FERNANDEZ, PABLO S., MARIA J. OCIO, TOMAS SANCHEZ, and ANTONIO MARTINEZ. "Thermal Resistance of Bacillus stearothermophilus Spores Heated in Acidified Mushroom Extract." Journal of Food Protection 57, no. 1 (1994): 37–41. http://dx.doi.org/10.4315/0362-028x-57.1.37.

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The thermal resistance of Bacillus stearothermophilus spores was studied in bidistilled water as the reference medium, mushroom extract and acidified mushroom extract. Citric acid and glucono-δ-lactone were used as acidulants. Results indicated that mushroom extract affects the heat resistance of spores; D values were lower than for those in bidistilled water. The pH effect was lower with higher treatment temperatures. Acidification reduced the thermal resistance of spores, the reduction being similar for both types of acidulants, and in general it also had the effect of increasing the z value

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14

Levine, W. C., R. W. Bennett, Y. Choi, et al. "Staphylococcal Food Poisoning Caused by Imported Canned Mushrooms." Journal of Infectious Diseases 173, no. 5 (1996): 1263–67. http://dx.doi.org/10.1093/infdis/173.5.1263.

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15

Holtman, Peter C. H., Wim J. H. J. Jong, Dini P. Venema, Sjaak Oostrom, and Henk Herstel. "Detection of water-binding additives in canned mushrooms." Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 188, no. 4 (1989): 337–42. http://dx.doi.org/10.1007/bf01352393.

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16

BEELMAN, R. B., M. E. WITOWSKI, S. DOORES, A. KILARA, and G. D. KUHN. "Acidification Process Technology to Control Thermophilic Spoilage in Canned Mushrooms." Journal of Food Protection 52, no. 3 (1989): 178–83. http://dx.doi.org/10.4315/0362-028x-52.3.178.

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Alternative processes involving the use of citric acid and/or EDTA in mushroom canning operations were evaluated and compared to a standard commercial process as means to control thermophilic spoilage. An average of 68% thermophilic spoilage was observed with the standard control process. Spoilage was reduced to an average of 23.9% by the addition of citric acid to the can brine, and to 16.8% when 500 ppm EDTA was also added to the can brine. However, the best results, 2.4% average spoilage, were observed when mushrooms were vacuum hydrated in a buffered citric acid solution (0.05M, pH 3.5) an

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17

OKEREKE, AMECHI, ROBERT B. BEELMAN, CHARLES N. HUHTANEN, and ARTHUR J. MILLER. "Acid-Blanching and EDTA Reduce Spoilage and Toxigenesis of Canned Mushrooms Inoculated with Proteolytic Clostridium botulinum Types A and B Spores." Journal of Food Protection 53, no. 5 (1990): 425–27. http://dx.doi.org/10.4315/0362-028x-53.5.425.

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A new process involving acid-blanching and addition of EDTA to the canning brine (ABC) was compared with the standard commercial method (SCM) for the control of Clostridium botulinum spores in canned mushrooms. Fresh mushrooms were uniformly inoculated under vacuum with 105 spores of proteolytic strains of Clostridium botulinum Types A and B and processed either by the ABC or SCM method. Compared to the SCM, the ABC process significantly reduced the spoilage and toxigenesis of canned products. At Fo values of 0.5, 2, and 4, the ABC when compared to the SCM process reduced percent spoilage from

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18

RÓZSA, Sándor, Tincuța-Marta GOCAN, Vasile LAZĂR, et al. "The Effect of Processing on Chemical Constituents of Agaricus spp. Mushrooms." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 45, no. 2 (2017): 507–16. http://dx.doi.org/10.15835/nbha45210764.

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Agaricus spp. mushrooms are edible fungi of commercial and medicinal importance. Mushrooms convert nutritionally valueless substances into proteinous food with a very efficient bioconversion. Consumption of mushrooms, has increased substantially due to their delicacy, flavour, nutritional and medicinal value, being considered an excellent source of protein, which can contribute to the formulation of a balanced diet. Three species of Agaricus spp. mushrooms were used in this study: Agaricus campestris (L. ex Fr.), Agaricus bisporus (J.E. Lange) and Agaricus blazei (Murrill). This study aims to

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19

SADJI, Mamadou, TOUNKARA Lat Souk, NDIAYE Ndèye Fatou, et al. "Canning Mushrooms with Watermelon (Citrullus lanatus (Thunb.) Juice : Nutritional and Health Interest." International Journal of Sciences Volume 5, no. 2016-05 (2016): 69–74. https://doi.org/10.5281/zenodo.3349197.

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Canning edible mushrooms using water bath is commonly applied for long-term storage. However, nutrients and bioactive substances can be leached out from mushrooms during the canning process. The objective of this study was to investigate the potential of watermelon juice as alternative to the boiling water bath and as a means of improving the nutritional value of canned mushrooms. Three samples of Pleurotus sajor-caju were canned as follows: the first (CKKwmj) with 150 ml of "Kaolack" watermelon juice, the second (CKLwmj) with 150 ml of "Koloss" watermelon juice and the third (Cwt) "control" w

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Rodrigo, Mîguel, Carlos Calvo, Tomás Sanchez, Carmen Rodrigo та Antonio Martínez. "Quality of canned mushrooms acidified with glucono‐δ‐lactone". International Journal of Food Science & Technology 34, № 2 (1999): 161–66. http://dx.doi.org/10.1046/j.1365-2621.1999.00248.x.

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21

Kusnandar, Feri, Huda Hainun Dafiq, Winiati P. Rahayu, and Dandy Irmawan. "Evaluasi Kecukupan Panas dan Pengembangan Proses Alternatif dalam Sterilisasi Komersial Jamur Kancing dalam Kaleng." Jurnal Mutu Pangan : Indonesian Journal of Food Quality 10, no. 2 (2023): 100–107. http://dx.doi.org/10.29244/jmpi.2023.10.2.100.

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. This research aimed to evaluate the adequacy of heat treatment and redesign the commercial sterilization process for canned button mushrooms to ensure that the product meets the minimum sterilization requirement without undergoing excessive processes. The study conducted tests on heat distribution and penetration, calculated the sterilization value (F0) using the trapezium and Ball methods, and designed an alternative sterilization process to avoid excessive procedures. The sterilization process for canned mushrooms, with a can dimension of 300x407, involved a temperature of 132°C for 16 min

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Volchenko, Vasily, Vladimir Grokhovsky, Svetlana Derkach, Yulia Shokina, and Galina Goncharova. "Variety of canned pastes from cod and its liver with improved quality." E3S Web of Conferences 460 (2023): 01009. http://dx.doi.org/10.1051/e3sconf/202346001009.

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A series of canned pastes based on cod and its liver has been developed by choosing and optimizing its formulation. There are canned pastes from cod with mustard sauce and sour cream, from cod liver and carrot, from cod liver, vegetables and mushrooms, from cod liver and chicken meat. The chemical and fatty acid compositions of last paste have been determined, they have shown ratio of ω-3 to ω-6 about 1:2.5 which can have preventive and therapeutic effect.

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23

Jaworska, Grażyna, and Emilia Bernaś. "Comparison of Amino Acid Content in Canned Pleurotus Ostreatus and Agaricus Bisporus Mushrooms." Vegetable Crops Research Bulletin 74, no. 1 (2011): 107–15. http://dx.doi.org/10.2478/v10032-011-0009-3.

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Comparison of Amino Acid Content in Canned Pleurotus Ostreatus and Agaricus Bisporus Mushrooms The work compares the levels of amino acids in canned Pleurotus ostreatus and Agaricus bisporus mushrooms. Compared with A. bisporus, P. ostreatus contained significantly lower levels of ash, total nitrogen and protein nitrogen (by 17-40%), but 12% more total carbohydrates. Protein nitrogen constituted 87% of the total nitrogen in A. bisporus and 72% in P. ostreatus. The conversion factor from total nitrogen to protein was 3.45 in A. bisporus, 15% lower than in P. ostreatus. In both species, glutamin

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24

Donatus, Floris, Mohd Dona Bin Sintang, Norliza Julmohammad, Wolyna Pindi, and Noorakmar Ab Wahab. "Physicochemical and Sensory Properties of Bahulu and Chocolate Mousse Developed from Canned Pulse and Vegetable Liquids." Applied Sciences 13, no. 7 (2023): 4469. http://dx.doi.org/10.3390/app13074469.

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Egg white is the most commonly used foaming agent in various aerated foods. Malaysia has been experiencing an egg crisis due to lower production and increased egg consumption rates since the COVID-19 restrictions were lifted. Thus, finding an alternative functional ingredient to address the egg shortage is essential. Liquids discarded from commercially plant-based canned foods have the potential to replace eggs in food products as an alternative foaming agent. Therefore, this study aims to investigate the physicochemical and sensory properties of bahulu and chocolate mousse using canned liquid

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25

Sapsford, Kim E., Chris R. Taitt, Nicole Loo, and Frances S. Ligler. "Biosensor Detection of Botulinum Toxoid A and Staphylococcal Enterotoxin B in Food." Applied and Environmental Microbiology 71, no. 9 (2005): 5590–92. http://dx.doi.org/10.1128/aem.71.9.5590-5592.2005.

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ABSTRACT Immunoassays were developed for the simultaneous detection of staphylococcal enterotoxin B and botulinum toxoid A in buffer, with limits of detection of 0.1 ng/ml and 20 ng/ml, respectively. The toxins were also spiked and measured in a variety of food samples, including canned tomatoes, sweet corn, green beans, mushrooms, and tuna.

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26

BRETON, C., L. PHAN THANH, and A. PARAF. "Immunochemical Identification and Quantification of Ovalbumin Additive in Canned Mushrooms." Journal of Food Science 53, no. 1 (1988): 226–30. http://dx.doi.org/10.1111/j.1365-2621.1988.tb10215.x.

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27

ANANTHESWARAN, R. C., S. K. SASTRY, R. B. BEELMAN, A. OKEREKE, and M. KONANAYAKAM. "Effect of Processing on Yield, Color and Texture of Canned Mushrooms." Journal of Food Science 51, no. 5 (1986): 1197–200. http://dx.doi.org/10.1111/j.1365-2621.1986.tb13083.x.

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28

Morales, P., E. Bermúdez, B. Sanz, and P. E. Hernández. "A study of the mutagenicity of some commercially canned Spanish mushrooms." Food and Chemical Toxicology 28, no. 9 (1990): 607–11. http://dx.doi.org/10.1016/0278-6915(90)90167-l.

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29

Baldwin, D. R., R. C. Anantheswaran, S. K. Sastry, and R. B. Beelman. "Effect of Microwave Blanching on the Yield and Quality of Canned Mushrooms." Journal of Food Science 51, no. 4 (1986): 965–66. http://dx.doi.org/10.1111/j.1365-2621.1986.tb11209.x.

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30

Cherenova, Lelya P., Anna V. Matsuy та Igor V. Cherenov. "Сlinical and epidemiological characteristics of botulism". Bulletin of the Russian Military Medical Academy 23, № 1 (2021): 67–72. http://dx.doi.org/10.17816/brmma56336.

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Clinical and epidemiological characteristics of botulism in the Astrakhan region for the period from 2013 to 2019 are presented. 37 people with a diagnosis of Botulism were under observation. It was found that most often (28 (75.7%) cases) patients associated their disease with the use of canned home-made products. Canned vegetables (cucumbers, tomatoes, vegetable salad, eggplant, cabbage) were consumed by 18 (48.7%) people, mushrooms 10 (27%), dried fish 7 (18.9%), herring-balyk 1 (2.7%) and home-made liver pate-1 (2.7%) patient. The incubation period in the observed patients was on average 2

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Podvalova, Viktoria, Guli Koltun, Margarita Simakova, and Svetlana Terebova. "Veterinary and sanitary quality assessment of long-life pickled mushrooms." E3S Web of Conferences 376 (2023): 02017. http://dx.doi.org/10.1051/e3sconf/202337602017.

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Vinegar pickled mushrooms are a specific product. On their proper preservation, sorting and primary processing depends on the life and health of consumers. The purpose of this study - to assess the quality of long-life pickled mushrooms sold in retail stores in Ussuriysk. The assortment of pickled mushrooms sold in retail stores in Ussuriysk was studied. It was found that this type of product is represented by a wide range of manufacturers. An Internet survey of consumer preferences for this type of product was conducted. In the conditions of the laboratory of veterinary and sanitary expertise

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32

JAWORSKA, G., E. BERNAŚ, and A. BIERNACKA. "EFFECT OF PRETREATMENTS AND STORAGE ON THE AMINO ACID CONTENT OF CANNED MUSHROOMS." Journal of Food Processing and Preservation 36, no. 3 (2011): 242–51. http://dx.doi.org/10.1111/j.1745-4549.2011.00580.x.

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SPERONI, JOSEPH J., SUDHIR K. SASTRY, and ROBERT B. BEELMAN. "Thermal Degradation Kinetics of Agaritine in Model Systems and Agaritine Retention in Canned Mushrooms." Journal of Food Science 50, no. 5 (1985): 1306–11. http://dx.doi.org/10.1111/j.1365-2621.1985.tb10466.x.

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34

GORMLEY, T. R., and P. E. WALSHE. "Shrinkage in canned mushrooms treated with xanthan gum as a pre-blanch soak treatment." International Journal of Food Science & Technology 21, no. 1 (2007): 67–74. http://dx.doi.org/10.1111/j.1365-2621.1986.tb01931.x.

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35

OKEREKE, AMECHI, and ROBERT B. BEELMAN. "Acid-Blanching and EDTA Effects on Yield, Quality and Microbiological Stability of Canned Mushrooms." Journal of Food Science 55, no. 5 (1990): 1327–30. http://dx.doi.org/10.1111/j.1365-2621.1990.tb03927.x.

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36

LIN, ZHIMIN, HONGJUN CHEN, and FANG LIN. "INFLUENCE OF PRETREATMENTS AND BLANCHING TREATMENTS ON THE YIELD AND COLOR OF CANNED MUSHROOMS." Journal of Food Processing and Preservation 25, no. 6 (2001): 381–88. http://dx.doi.org/10.1111/j.1745-4549.2001.tb00468.x.

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37

Akterian, Stepan Garo. "Numerical simulation of unsteady heat transfer in canned mushrooms in brine during sterilization processes." Journal of Food Engineering 25, no. 1 (1995): 45–53. http://dx.doi.org/10.1016/0260-8774(95)93015-n.

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МАХОВА, А. В., and М. Д. ДЕНИСОВ. "ANALYSIS OF THE PRODUCTION OF THE MAIN TYPES OF IMPORT-SUBSTITUTING FOOD PRODUCTS IN THE RUSSIAN FEDERATION 2020 - 2022. PART 2." Экономика и предпринимательство, no. 2(151) (May 31, 2023): 1221–25. http://dx.doi.org/10.34925/eip.2023.151.2.243.

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Материалы данной статьи включают анализ показателей производства основных видов импортозамещающих пищевых продуктов в Российской Федерации в период с 2020 г. по 2022 г. Рассматривается производство: молочной продукции: молоко жидкое обработанное, сливки, творог, масло сливочное, сыры; мясной продукции: мясо крупного рогатого скота, свинина парная, свинина замороженная, мясо домашней птицы, изделия колбасные; рыбной продукции: рыба морская живая, рыба морская свежая или охлажденная, ракообразные не мороженные, рыба мороженая, филе рыбы не мороженное; овощной и фруктовой продукции: овощи ( кроме

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Reyes, Erlinda S. P., Kathleen M. Norris, Cheryl Taylor, and Donald Potts. "Comparison of Paired-Ion Liquid Chromatographic Method with AOAC Fluorometric and Microbiological Methods for Riboflavin Determination in Selected Foods." Journal of AOAC INTERNATIONAL 71, no. 1 (1988): 16–19. http://dx.doi.org/10.1093/jaoac/71.1.16.

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Abstract A paired-ion liquid chromatographic (LC) technique coupled with fluorometric detection to determine riboflavin in various food matrices is described. Chromatograms of many foods showed 2 peaks of interest due to presence of riboflavin and flavin mononucleotide (FMN). Relatively high levels of FMN were found in raw beef, corned beef, chicken liver, and canned mushrooms. When riboflavin and FMN contents were summed, LC values were comparable to those obtained by the AOAC standard procedures. The LC technique was sensitive, rapid, and simple, yielding a mean standard deviation of 3.1% wh

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Abbas Oudah, Abdul Jabbar, and Asia H. Al-Mashhadani. "Contamination and Radionuclides Concentration in Imported Canned Foodstuffs in Baghdad Markets." International Letters of Chemistry, Physics and Astronomy 61 (November 2015): 49–57. http://dx.doi.org/10.18052/www.scipress.com/ilcpa.61.49.

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This work was concerned with study the contamination and concentration of natural and man-made radioactivity 40K, 137Cs, 214Bi (238U series) and 228Ac (232Th series) in 19 different imported foodstuffs canned samples (Mushrooms, Black Olives, Broad Beans, Peaches, Sweet Corn, Tomato Past, Green Peas, Chick Peas, Baby milk 1,2,3 and Full milk powder) , were collected from locally markets in different regions in Baghdad city. Samples were analyzed by high-purity germanium (HPGe) detector gamma spectrometer systems from Canberra, with high resolution (2.0 keV at 1332 keV) and relative efficiency

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Abbas Oudah, Abdul Jabbar, and Asia H. Al-Mashhadani. "Contamination and Radionuclides Concentration in Imported Canned Foodstuffs in Baghdad Markets." International Letters of Chemistry, Physics and Astronomy 61 (November 3, 2015): 49–57. http://dx.doi.org/10.56431/p-v6s3b2.

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This work was concerned with study the contamination and concentration of natural and man-made radioactivity 40K, 137Cs, 214Bi (238U series) and 228Ac (232Th series) in 19 different imported foodstuffs canned samples (Mushrooms, Black Olives, Broad Beans, Peaches, Sweet Corn, Tomato Past, Green Peas, Chick Peas, Baby milk 1,2,3 and Full milk powder) , were collected from locally markets in different regions in Baghdad city. Samples were analyzed by high-purity germanium (HPGe) detector gamma spectrometer systems from Canberra, with high resolution (2.0 keV at 1332 keV) and relative efficiency

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Oudah, Abdul Jabbar Abbas, and Asia H. Al-Mashhadani. "Contamination and Radionuclides Concentration in Imported Canned Foodstuffs in Baghdad Markets." International Letters of Natural Sciences 48 (November 3, 2015): 49. http://dx.doi.org/10.56431/p-nay9g9.

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This work was concerned with study the contamination and concentration of natural and man-made radioactivity 40K, 137Cs, 214Bi (238U series) and 228Ac (232Th series) in 19 different imported foodstuffs canned samples (Mushrooms, Black Olives, Broad Beans, Peaches, Sweet Corn, Tomato Past, Green Peas, Chick Peas, Baby milk 1,2,3 and Full milk powder) , were collected from locally markets in different regions in Baghdad city. Samples were analyzed by high-purity germanium (HPGe) detector gamma spectrometer systems from Canberra, with high resolution (2.0 keV at 1332 keV) and relative efficiency

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Jaworska, Grażyna, Emilia Bernaś, and Barbara Mickowska. "Effect of production process on the amino acid content of frozen and canned Pleurotus ostreatus mushrooms." Food Chemistry 125, no. 3 (2011): 936–43. http://dx.doi.org/10.1016/j.foodchem.2010.09.084.

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NS, Noor Erma, Tri Sundari, Arie Ika Susanty, Dwi Riani Oktavia Palupi, Isnaeni Isnaeni, and Sukardiman Sukardiman. "KAJIAN PENDAHULUAN UJI TOKSISITAS EKSTRAK AIR MISELIA DAN TUBUH BUAH JAMUR SHIITAKE (Lentinus edodes) DENGAN METODE BRINE SHRIMP LETHALITY TEST (BST)." Berkala Penelitian Hayati 10, no. 1 (2004): 13–18. http://dx.doi.org/10.23869/bphjbr.10.1.20043.

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Shiitake mushroom (Lentinus edodes) is one of the wood mushroom types that can be consumed as a food as well as for a medical purpose. Lentinan, a polysaccharide contained in shiitake, is well known for its use on cancer medication. Mycelium of Shiitake mushroom contains lentinan the same as other part of the mushroom like fruity body. Toxicity of the lentinan in mycelium compare to the fruity body has been first conducted by using Brine Shrimp Lethality Test (BST). Using Potato Dextrose Broth media with the growth rate of 3.88 percent did mycelium multiplications. Probit analysis showed that

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OKEREKE, A., R. B. BEELMAN, and S. DOORES. "Control of Spoilage of Canned Mushrooms Inoculated with Clostridium sporogenes PA3679 Spores by Acid-Blanching and EDTA." Journal of Food Science 55, no. 5 (1990): 1331–33. http://dx.doi.org/10.1111/j.1365-2621.1990.tb03928.x.

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Nketia, S., E. S. Buckman, M. Dzomeku, and P. T. Akonor. "Effect of processing and storage on physical and texture qualities of oyster mushrooms canned in different media." Scientific African 9 (September 2020): e00501. http://dx.doi.org/10.1016/j.sciaf.2020.e00501.

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De Jong, J., A. Van Polanen, and J. J. M. Driessen. "Determination of ethylenediaminetetraacetic acid and its salts in canned mushrooms by reversed-phase ion-pair liquid chromatography." Journal of Chromatography A 553 (August 1991): 243–48. http://dx.doi.org/10.1016/s0021-9673(01)88494-6.

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Tutenocakli, Tulay. "PLANTS CONSUMED AS FOOD IN ETHNOBOTANICAL PERSPECTIVE: THE CASE STUDY OF YENICE-CANAKKALE-TURKIYE." CURRENT TRENDS IN NATURAL SCIENCES 12, no. 23 (2023): 224–33. http://dx.doi.org/10.47068/ctns.2023.v12i23.025.

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In this study, the plants consumed as human food in the Yenice district of Canakkale, located in the Troy region, were evaluated in terms of ethnobotany. The plants that the local people living in the region consume as food and their usage patterns have been determined on a district basis. These plants are mostly collected from nature by people living in rural areas or used by purchasing them from the market established in the district center. While 64 taxa out of 112 taxa used for food purposes in the study area are grown naturally, 48 taxa are produced and consumed. In addition, 5 types of m

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Posokina, Natalya E., Nina M. Alabina, and Anna Yu Davydova. "Application of wild-raw materials of the Irkutsk region in the production of functional canned products." Agrarian science, no. 11-12 (January 20, 2021): 134–40. http://dx.doi.org/10.32634/0869-8155-2020-343-11-127-133.

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Relevance. Currently, the environmental situation in many regions of our country leaves much to be desired. It is known that proper nutrition is the foundation of health. Products intended for a healthy diet can only be made from environmentally friendly raw materials. In this regard, the regions of Siberia are of particular interest - they are rich in forests located far from settlements, where it is possible to collect and harvest large quantities of ecologically clean wild-growing raw materials for the production of functional food products.Materials and methods. The authors of the article

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CONDON, SANTIAGO, and FRANCISCO J. SALA. "Heat Resistance of Bacillus subtilis in Buffer and Foods of Different pH." Journal of Food Protection 55, no. 8 (1992): 605–8. http://dx.doi.org/10.4315/0362-028x-55.8.605.

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Heat resistance of a strain of Bacillus subtilis was measured in homogenized canned mushrooms, peas, lentils, meat balls, and tomato; in rehydrated potato purée; and in buffer at selected pH values, to detect any influence of pH and/or-menstruum upon heat resistance. Heat resistance experiments were carried out under continuous monitoring of pH. Dt = 1 min in buffer at pH 4.2, 5.2, 6.1, and 7.1 was obtained at 89.1, 97.3, 104.4, and 107.1°C, respectively. The effect of pH was lower the higher the temperature of treatment. The z values ranged from 6.4 at pH 7.1 to 10.3 at pH 4.2. Heat resistanc

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