Effects of drying methods on antioxidant properties and phenolic content in white button mushroom

International Journal of Food Engineering

Volumn 8, Issue 3, 2012, Pages

  Ji, Hongfang ^a   Du, Ailin ^b   Zhang, Lingwen ^c   Li, Shuang ^b   Yang, Mingduo ^c   Li, Bo ^a  

^a HENAN INSTITUTE OF SCIENCE AND TECHNOLOGY   (China)

^b XINXIANG MEDICAL UNIVERSITY   (China)

^c HARBIN UNIVERSITY OF COMMERCE   (China)

Author keywords

Antioxidant properties; Drying method; Total phenol; White button mushroom

Indexed keywords

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; BUTTON MUSHROOM; DRY WEIGHT; DRYING METHODS; DRYING PROCESS; DRYING TECHNIQUE; FREEZE DRYING; FRUIT BODY; GALLIC ACIDS; HOT AIR DRYING; HYDROXYL RADICALS; MICROWAVE-VACUUM DRYING; PHENOLIC COMPOUNDS; PHENOLIC CONTENT; POSITIVE CORRELATIONS; RADICAL SCAVENGING; REDUCING POWER; SUN DRYING; TOTAL PHENOLIC CONTENT; TOTAL PHENOLS;

CHELATION; DRYING; MICROWAVE HEATING; SOLAR DRYERS;

PHENOLS;

AGARICUS BISPORUS;

EID: 84870543945     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.1515/1556-3758.2491     Document Type: Article

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