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dc.creatorDoroški, Ana
dc.creatorKlaus, Anita
dc.creatorKozarski, Maja
dc.creatorCvetković, Stefana
dc.creatorNikolić, Biljana
dc.creatorJakovljević, Dragica
dc.creatorTomasević, Igor
dc.creatorVunduk, Jovana
dc.creatorLazić, Vesna
dc.creatorĐekić, Ilija
dc.date.accessioned2020-12-16T00:07:21Z
dc.date.available2020-12-16T00:07:21Z
dc.date.issued2020
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.urihttps://cer.ihtm.bg.ac.rs/handle/123456789/4021
dc.description.abstractTotal quality index approach was used to reflect the quality of Pleurotus ostreatus mushroom, cultivated on grape pomace (P) as food waste substrate and wheat straw (S), in four different combined ratios: 100P; 80P20S; 50P50S; and 20P80S, with 100S, serving as control substrate. This approach involved two directions of mushroom analysis. The whole mushroom fruiting bodies analysis introduced a single total quality index (TQIM) based on 11 quality parameters. The mushroom water extracts analysis was presented by another single total quality index (TQIE), with seven quality parameters. This mathematical model revealed that the mushroom extracts have a better overall quality score with higher pomace content in substrate mixture, compared to the whole mushroom quality changes throughout the observed shelf life period. Future research may pay attention to the phytotoxicity of grape pomace as a food waste, as well as the influence of grape pomace on glucan content, as a health‐beneficial compounds.en
dc.publisherWileyen
dc.rightsrestrictedAccess
dc.sourceJournal of Food Processing and Preservationen
dc.subjectPleurotus ostreatus
dc.subjectmushroom analysis
dc.subjectmathematical model
dc.subjectchemical composition
dc.subjectplant waste
dc.titleThe influence of grape pomace substrate on quality characterization of Pleurotus ostreatus —Total quality index approachen
dc.typearticleen
dc.rights.licenseARR
dcterms.abstractЦветковић, Стефана; Јаковљевић, Драгица; Вундук, Јована; Лазић, Весна; Клаус, Aнита; Томасевић, Игор; Ђекић, Илија; Дорошки, Aна; Козарски, Маја; Николић, Биљана;
dc.rights.holderInstitute of Food Science & Technology
dc.citation.spagee15096
dc.citation.rankM23~
dc.identifier.doi10.1111/jfpp.15096
dc.identifier.scopus2-s2.0-85097111659
dc.identifier.wos000595545000001
dc.type.versionpublishedVersion


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