USE OF MUSHROOMS (PLEUROTUS OSTERATUS) TO INHIBIT ENZYMATIC BROWNING OF POTATOES
| dc.contributor.author | Dubova, H. Y. | |
| dc.contributor.author | Poyedinok, N. | |
| dc.contributor.author | Galkin, O. | |
| dc.contributor.author | Дубова, Галина Євгеніївна | |
| dc.date.accessioned | 2023-01-28T11:47:03Z | |
| dc.date.available | 2023-01-28T11:47:03Z | |
| dc.date.issued | 2022-09-30 | |
| dc.description | Peroxidase always delays the oxidation of tyrosine by tyrosinase. The above facts prove the feasibility of using mushrooms Pl. Osteratus to prevent enzymatic browning of potato juice. To compare the effectiveness of preventing enzymatic darkening by the proposed method, the light transmission coefficient of the samples was measured on a KFK-2 photocolorimeter at a wavelength of 670 nm. A control sample of potato juice without the use of browning inhibitors has a light transmission coefficient of 1.65-1.70, which is about 3 times higher than in samples using mushrooms Pl. Osteratus. | uk_UA |
| dc.identifier.uri | https://dspace.pdau.edu.ua/handle/123456789/14449 | |
| dc.subject | Enzymatic browning, mushrooms Pl. Osteratus, | uk_UA |
| dc.title | USE OF MUSHROOMS (PLEUROTUS OSTERATUS) TO INHIBIT ENZYMATIC BROWNING OF POTATOES | uk_UA |
| dc.type | Thesis | uk_UA |
| local.department | 6.5 Кафедра харчових технологій | uk_UA |