Effects of boiling and microwaving treatments on nutritional characteristics and antioxidant activities of Agaricus blazei Murril

International Journal of Food Science and Technology

Volumn 46, Issue 6, 2011, Pages 1209-1215

  Sun, Liping ^a   Zhuang, Yongliang ^a   Bai, Xue ^a  

^a KUNMING UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Agaricus blazei Murril; Antioxidant activity; Cooking; Phenolics; Soluble sugar

Indexed keywords

AGARICUS BLAZEI; AMINO ACID COMPOSITIONS; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT COMPONENTS; CRUDE PROTEINS; ESSENTIAL AMINO ACIDS; NUTRITIONAL CHARACTERISTICS; NUTRITIONAL COMPOSITIONS; PHENOLIC COMPOUNDS; PHENOLICS; REDUCING POWER; SOLUBLE SUGARS; TOTAL PHENOLIC CONTENT; TOTAL PHENOLICS; TOTAL SOLUBLE PROTEIN; VITAMIN C;

AMINO ACIDS; GLUCOSE; PHASE TRANSITIONS; PHENOLS; PLANTS (BOTANY);

THERMAL PROCESSING (FOODS);

AGARICUS BLAZEI;

EID: 80051471071     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02602.x     Document Type: Article

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