INFLUENCE OF VACUUM-PULSE DRYING ON THE CONTENT OF FREE AMINO ACIDS, TRYPSINE INHIBITOR ACTIVITY AND COMPOSITION OF VOLATILE COMPONENTS OF MUSHROOMS

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Veröffentlicht in:	Foods and raw materials 2015-01, Vol.3 (1), p.50-55
Hauptverfasser:	Vereshchagin, Aleksandr, Shcheglova, Irina
Format:	Artikel
Sprache:	eng
Schlagworte:	Absorption Amino acids Biopolymers Cantharellus cibarius Chemical composition Digestibility Drying Flavor Flavors Food sources Hot water Micronutrients Mushrooms Nutrients Proteinase Proteinase inhibitors Proteins Reduction Trypsin Trypsin inhibitors Vacuum vacuum-pulse drying volatile components
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