Effects of extraction solvents, cooking procedures and storage conditions on the contents of ergothioneine and phenolic compounds and antioxidative capacity of the cultivated mushroom Flammulina velutipes

International Journal of Food Science and Technology

Volumn 47, Issue 6, 2012, Pages 1193-1205

  Nguyen, The Han ^a   Nagasaka, Reiko ^a   Ohshima, Toshiaki ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Antioxidant; Cooking; Ergothioneine; Flammulina velutipes; Phenolic compounds; Storage

Indexed keywords

ANTIOXIDANT; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ANTIOXIDATIVE CAPACITY; COOKING METHODS; EDIBLE MUSHROOM; ERGOTHIONEINE; EXTRACTION SOLVENTS; FLAMMULINA VELUTIPES; FLUORESCENT LIGHTING; FROZEN STORAGE; FRUITING BODIES; HOT WATER EXTRACTS; NATURAL ANTIOXIDANTS; PHENOLIC COMPOUNDS; PLASTIC TUBE; RADICAL SCAVENGING; RADICAL SCAVENGING ACTIVITY; REFRIGERATED STORAGES; STORAGE CONDITION; TOTAL PHENOLS;

AGENTS; AMINO ACIDS; COOKING; ENERGY STORAGE; FLUORESCENCE; PHENOLS;

SOLVENT EXTRACTION;

AGARICUS BISPORUS; BASIDIOMYCOTA; FLAMMULINA VELUTIPES;

EID: 84861200232     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.02959.x     Document Type: Article

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