Effect of different cooking methods on selected quality criteria and polycyclic aromatic hydrocarbon content of cultivated mushrooms (Agaricus bisporus)
Seray Erhan,
Charalampos Proestos,
Salim Manoharadas
et al.
Abstract:SummaryThe effect of different cooking methods (boiling, sous‐vide cooking, pan‐frying, oven cooking, and barbecuing) on some quality criteria (dry matter content, pH value, cooking loss value, and antioxidant activity) and polycyclic aromatic hydrocarbon (PAH) contents of cultivated mushrooms (Agaricus bisporus) was investigated. Different cooking methods were found to have significant effects on the dry matter content, cooking loss, and pH value of the mushroom, whereas no significant effect was observed on … Show more
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