Influence of storage and household processing on the agaritine content of the cultivated Agaricus mushroom

Food Additives and Contaminants

Volumn 19, Issue 9, 2002, Pages 853-862

  Schulzova V ^a   Hajslova J ^a   Peroutka, R ^a   Gry, J ^a   Andersson, H C ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

Agaricus; Agaricus bitorquis; Agaricus hortensis; Agaritine; Cooking; Household processing; Storage

Indexed keywords

AGARITINE; BIOCHEMICAL MARKER; PHENYLHYDRAZINE DERIVATIVE; UNCLASSIFIED DRUG;

AGARICUS; ARTICLE; CHEMICAL ANALYSIS; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; COOKING; DEGRADATION; FOOD PROCESSING; FOOD STORAGE; FREEZE DRYING; FREEZING; FRYING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MICROWAVE COOKING; MUSHROOM; PRIORITY JOURNAL; QUANTITATIVE ASSAY; SPECIES DIFFERENCE; STATISTICAL SIGNIFICANCE;

AGARICUS; CONSUMER PRODUCT SAFETY; CULTURAL DIVERSITY; FOOD HANDLING; HUMANS; PHENYLHYDRAZINES; TIME FACTORS;

AGARICUS; AGARICUS BISPORUS; AGARICUS BITORQUIS; BASIDIOMYCOTA;

EID: 0036749959     PISSN: 0265203X     EISSN: None     Source Type: Journal    
DOI: 10.1080/02652030210156340     Document Type: Article

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