Chemical characterization of Agaricus bohusii, antioxidant potential and antifungal preserving properties when incorporated in cream cheese

Food Research International

Volumn 48, Issue 2, 2012, Pages 620-626

  Reis, Filipa S ^a   Stojković, Dejan ^b   Soković, Marina ^b   Glamočlija, Jasmina ^b   Ćirić, Ana ^b   Barros, Lillian ^a   Ferreira, Isabel C F R ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^b UNIVERSITY OF BELGRADE   (Serbia)

Author keywords

Agaricus bohusii; Antifungal preservation; Antioxidant activity; Chemical characterization; Enriched cream cheese; Sensory evaluation

Indexed keywords

AGARICUS; ANTI-FUNGAL; ANTIOXIDANT ACTIVITIES; CHEMICAL CHARACTERIZATION; CREAM CHEESE; SENSORY EVALUATION;

AGENTS; CARBOHYDRATES; FUNGI; METHANOL; ORGANIC ACIDS; PHENOLS; POLYUNSATURATED FATTY ACIDS; VALUE ENGINEERING;

FATTY ACIDS;

AGARICUS; BASIDIOMYCOTA; FUNGI; PENICILLIUM;

EID: 84862986215     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.06.013     Document Type: Article

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