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dc.contributor.authorBrennan, Martine H.*
dc.contributor.authorGormley, Ronan T.*
dc.date.accessioned2012-08-23T13:34:37Z
dc.date.available2012-08-23T13:34:37Z
dc.date.issued1998-08
dc.identifier.citationExtending the shelf life of fresh sliced mushrooms. The National Food Centre Research Report No. 2. Martine H. Brennan and T. Ronan Gormley. Dublin; Teagasc, 1998. ISBN 1901138402en_GB
dc.identifier.isbn1901138402
dc.identifier.urihttp://hdl.handle.net/11019/89
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractThe Irish mushroom industry is expanding rapidly as is the demand for sliced mushrooms. To increase the competitiveness of Irish mushrooms for export their shelf life should be extended to compensate for the time lost in transit. The aim of this project was to extend the shelf life of sliced mushrooms by 50 % using novel processing treatments and / or packaging. A method was established to assess the effects of different treatments on mushroom quality. This method was followed using solutions of citric acid, hydrogen peroxide, EDTA, nisin, diacetyl, vitamin E, ascorbic acid, rosemary extracts and sodium metabisulphite.en_GB
dc.description.sponsorshipFood Sub-Programme of the Operational Programme for Industrial Development - the Department of Agriculture and Food
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesThe National Food Centre Research Report;2
dc.subjectMushroom shelf lifeen_GB
dc.subjectEDTAen_GB
dc.subjectMushroom snacken_GB
dc.subjectHydrogen peroxideen_GB
dc.subjectCitric aciden_GB
dc.subjectPackagingen_GB
dc.titleExtending the shelf life of fresh sliced mushroomsen_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis4196
dc.contributor.sponsorDepartment of Agriculture, Food and the Marine
refterms.dateFOA2018-01-12T07:26:31Z


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