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VCRB :: Contents of Volume 58/2003 :: Detailed information


EVALUATION OF CHEMICAL COMPOSITION OF COMMERCIALLY CANNED MUSHROOMS PROCESSED FROM FRESH AND DESALTED MUSHROOMS
 AND DERIVED FROM DIFFERENT GEOGRAPHIC REGIONS


Janusz CZAPSKI
Research Institute of Vegetable Crops Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland


Summary

The proximate, mineral and vitamin composition of canned mushrooms processed from fresh and desalted mushrooms derived from The United States, Asia and Europe was determined. Taking into account big variation in content of different nutritional constituents the only component which exhibited high significant difference between canned mushrooms processed from fresh and desalted  ones was potassium. Mean value of potassium for canned mushrooms prepared from desalted mushrooms was about 7 fold lower, than that from fresh ones. This could be remarkable criterion to establish origin of canned mushrooms, whether they were processed from fresh or desalted mushrooms.


keywords:canned mushrooms, fresh and desalted mushrooms (Agaricus bisporus), geographic regions, proximate, minerals, vitamins analysis

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