Fumigation with essential oils improves sensory quality and enhanced antioxidant ability of shiitake mushroom (Lentinus edodes)

Food Chemistry

Volumn 172, Issue , 2015, Pages 692-698

  Jiang, Tianjia ^a   Luo, Zisheng ^b,c   Ying, Tiejin ^b  

^a ZHEJIANG GONGSHANG UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY   (China)

^c ZHEJIANG UNIVERSITY   (China)

Author keywords

Antioxidant ability; Essential oil; Sensory quality; Shiitake mushroom

Indexed keywords

ANTIOXIDANTS; FUMIGATION; FUNGI; QUALITY CONTROL;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ANTIOXIDANT ENZYME ACTIVITY; FUMIGATION TREATMENT; NATURALLY OCCURRING; RADICAL SCAVENGING ACTIVITY; SENSORY QUALITIES; SHIITAKE MUSHROOMS;

ESSENTIAL OILS;

ANTIOXIDANT; CINNAMALDEHYDE; ESSENTIAL OIL; FLAVONOID; PHENOL DERIVATIVE; THYME OIL; SCAVENGER; SUPEROXIDE DISMUTASE;

ANTIOXIDANT ACTIVITY; ARTICLE; CLOVE; CONTROLLED STUDY; DETERIORATION; ENZYME ACTIVITY; FUMIGATION; LENTINULA EDODES; NONHUMAN; POSTHARVEST PERIOD; SHELF LIFE; STORAGE; CHEMISTRY; METABOLISM;

ANTIOXIDANTS; FLAVONOIDS; FREE RADICAL SCAVENGERS; FUMIGATION; OILS, VOLATILE; PHENOLS; SHIITAKE MUSHROOMS; SUPEROXIDE DISMUTASE;

EID: 84908465205     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.130     Document Type: Article

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