Zinchenko, InnaTerletska, Vita2013-10-102013-10-102013Zinchenko, І. Impact of hydrothermal treatment on chemical composition and quality parameters of mushroom products / Inna Zinchenko, Vita Terletska // The Second North and East European Congress on Food (NEEFood-2013). – P. 225.https://dspace.nuft.edu.ua/handle/123456789/10256The optimum mode of hydrothermal treatment of Pleurotus Ostreatus and Agaricus bisporus mushrooms has been determined. The impact of hydrothermal treatment on the changes of the activity of polyphenol oxidase, protein substances and carbohydrates losses of ready-to-cook mushroom foods were tested. It has been discovered that with the introduction of salt and citric acid in the solution the amount of protein losses has decreased in Pleurotus Ostreatus by 5.0-29.5 %, Agaricus bisporus – 5.7-19.0 %.enPleurotus OstreatusAgaricus bisporuschipssnackshydrothermal treatmentглива звичайнапечериця двоспоровачіпсиснекигідротермічне обробленнявешенка обыкновеннаяшампиньон двуспоровыйчипсыгидротермическая обработкакафедра технології хлібопекарських і кондитерських виробівThesis