Zinchenko I. The development of technology of food concentrates on the basis of edible mushrooms

Dissertation is dedicated to the development of technology of food concentrates on the basis of edible mushrooms. The influence of hydrothermal treatment and above-mentioned taste additives on the changes of chemical composition, parameters of quality and kinetics of drying of ready-to-cook foods of mushrooms has been searched and scientifically motivated. The biochemical and physico-chemical changes of mushrooms and their ready-to-cook foods have been studied in the process of frying and drying. Technologies of food concentrates on the basis of edible mushrooms of types Pleurotus Ostreatus and Agaricus bisporus are being scientifically underpinned and developed. Normative documentation was developed and approved. The new technology of food concentrates on the basis of edible mushrooms has been approved in production conditions.