Nutritional value, chemical composition, antioxidant activity and enrichment of cream cheese with chestnut mushroom Agrocybe aegerita (Brig.) Sing

Journal of Food Science and Technology

Volumn 52, Issue 10, 2015, Pages 6711-6718

  Petrović, Jovana ^a   Glamočlija, Jasmina ^a   Stojković, Dejan ^a   Ćirić, Ana ^a   Barros, Lillian ^b   Ferreira, Isabel C F R ^b   Soković, Marina ^a  

^a UNIVERSITY OF BELGRADE   (Serbia)

^b INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

Author keywords

Agrocybe aegerita; Antioxidant potential; Chemical profile; Cream cheese; Sensory evaluation test

Indexed keywords

AGENTS; ANTIOXIDANTS; FRUITS; GRADING; LINOLEIC ACID; PLANTS (BOTANY); POLYUNSATURATED FATTY ACIDS; SENSORY ANALYSIS;

AGROCYBE AEGERITA; ANTIOXIDANT POTENTIAL; CHEMICAL PROFILES; CREAM CHEESE; SENSORY EVALUATION;

FATTY ACIDS;

EID: 84942199502     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1783-6     Document Type: Article

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