Effects of cooking on antioxidant activities and polyphenol content of edible mushrooms commonly consumed in Thailand

Pakistan Journal of Nutrition

Volumn 10, Issue 11, 2011, Pages 1094-1103

  Kettawan, Aikkarach ^a   Chanlekha, Kunlaya ^a   Kongkachuichai, Ratchanee ^a   Charoensiri, Rin ^a  

^a MAHIDOL UNIVERSITY   (Thailand)

Author keywords

Aantioxidant activity; Boiling; DPPH; FRAP; Mushroom; ORAC; Polyphenol

Indexed keywords

POLYPHENOL;

AGROCYBE CYLINDRACEA; ANTIOXIDANT ACTIVITY; ARTICLE; ASTRAEUS HYGROMETRICUS; CONTROLLED STUDY; COOKING; EDIBLE MUSHROOM; EXTRACTION; FOOD ANALYSIS; FOOD COMPOSITION; FOOD INTAKE; LENTINULA EDODES; MOISTURE; NONHUMAN; OUTCOME ASSESSMENT; PLEUROTUS ERYNGII; TEMPERATURE SENSITIVITY; THAILAND;

EID: 82855177079     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2011.1094.1103     Document Type: Article

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