Cultivated strains of Agaricus bisporus and A. brasiliensis: Chemical characterization and evaluation of antioxidant and antimicrobial properties for the final healthy product-natural preservatives in yoghurt

Food and Function

Volumn 5, Issue 7, 2014, Pages 1602-1612

  Stojković, Dejan ^a   Reis, Filipa S ^b   Glamočlija, Jasmina ^a   Ćirić, Ana ^a   Barros, Lillian ^b   Van Griensven, Leo J L D ^c   Ferreira, Isabel C F R ^b   Soković, Marina ^a  

^a UNIVERSITY OF BELGRADE   (Serbia)

^b INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^c WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; MONOUNSATURATED FATTY ACIDS; POLYUNSATURATED FATTY ACIDS;

AGARICUS BRASILIENSIS; ANTI-FUNGAL ACTIVITY; ANTI-MICROBIAL ACTIVITY; ANTI-MICROBIAL PROPERTIES; ANTIOXIDANT POTENTIAL; CHEMICAL CHARACTERIZATION; LIPOPHILIC COMPOUNDS; LISTERIA MONOCYTOGENES;

FUNGI;

ALCOHOL; ANTIINFECTIVE AGENT; ANTIOXIDANT; CARBOHYDRATE; ERGOSTEROL; FATTY ACID; FOOD ADDITIVE; PHENOL DERIVATIVE; TOCOPHEROL; YOGHURT;

AGARICALES; AGARICUS; BACTERIA; CHEMISTRY; DRUG EFFECTS; FUNGUS; METABOLISM; MICROBIOLOGY; NUTRITIONAL VALUE;

AGARICALES; AGARICUS; ANTI-INFECTIVE AGENTS; ANTIOXIDANTS; BACTERIA; CARBOHYDRATES; ERGOSTEROL; ETHANOL; FATTY ACIDS; FOOD ADDITIVES; FUNGI; NUTRITIVE VALUE; PHENOLS; TOCOPHEROLS; YOGURT;

EID: 84899500475     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c4fo00054d     Document Type: Article

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