Page 44 - Tecno Pan Julio 2024

Tecnología de la Panificación

REFERENCIAS

Carvalho, R., Brugnari, T., Bracht, A., Peralta, R.M. and Ferreira, I.

Biotechnological, nutritional and therapeutic uses of Pleurotus
spp. (Oyster mushroom) related with its chemical composition:

a review on the past decade findings. Trends in Food Science &

T e c h n o l o g y 5 0 , p p . 1 0 3 - 1 1 7 , 2 0 1 6 . D O I :

https://doi.org/10.1016/j.tifs.2016.01.012.

Bellettini, M., Fiorda, F.A., Aparecida, H., Lopes, G., Ávila, S., Silviera,

P., Maccari, A. and Hoffmann, R., Factors affecting mushroom

Pleurotus spp., Saudi Journal of Biological Sciences, 26(4), pp.

633-646, 2019. DOI: https://doi.org/10.1016/j.sjbs.2016.12.005.

Cogorni, P.F., Schulz, J., Alves, E., Gern, R., Furlan, S. and Wisbeck,

E., The production of Pleurotus sajor-caju in peach palm leaves

(Bactris gasipaes) and evaluation of its use to enrich wheat flour.
Food Science and Technology, 34(2), pp. 267-274, 2014. DOI:

https://doi.org/10.1590/fst.2014.0059.

Rangel-Vargas, E., Rodriguez, J.A., Domínguez, R., Lorenzo, J.M.,

Sosa, M.E., Andrés, S.C., Rosmini, M., Pérez-Alvarez, J.A., Teixeira,

A. and Santos, E.M., Edible Mushrooms as a Natural Source of

Food Ingredient/Additive Replacer. Foods, 10(11), 2687, 2021. DOI:

https://doi.org/10.3390/foods10112687.

Jaramillo, D.I., Yepes, L.V., Hincapié, G.A., Velásquez, A.M. y Vélez,

L.M., Desarrollo de productos a partir de la orellana (Pleurotus

ostreatus). Revista Investigaciones Aplicadas, [en línea]. 5(2), pp.

82-91, 2011. [10 de octubre de 2022]. Disponible en:
http://revistas.upb.edu.co/index.php/investigacionesaplicada

s/article/view/912.

Salehi, F., Characterization of different mushrooms poder and its

application in bakery products: a review. International Journal of

Food Properties, 22(1), pp. 1375-1385, 2019. DOI:

44