Effect of γ-irradiation on structural, functional and antioxidant properties of β-glucan extracted from button mushroom (Agaricus bisporus)

Innovative Food Science and Emerging Technologies

Volumn 31, Issue , 2015, Pages 123-130

  Khan, Asma Ashraf ^a   Gani, Adil ^a   Shah, Asima ^a   Masoodi, F A ^a   Hussain, Peerzada R ^a,b   Wani, Idrees Ahmed ^a   Khanday, Firdous Ahmad ^a,b  

^a UNIVERSITY OF KASHMIR   (India)

^b Baba Atomic Research Centre   (India)

Author keywords

Antioxidant activity; Functional properties; Irradiation; Structural analysis; Glucan

Indexed keywords

ANTIOXIDANTS; EMULSIFICATION; FOOD PROCESSING; FOURIER TRANSFORM INFRARED SPECTROSCOPY; FUNGI; GAMMA RAYS; GEL PERMEATION CHROMATOGRAPHY; HEALTH RISKS; IRRADIATION; RISK PERCEPTION; STRUCTURAL ANALYSIS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; ATR FT-IR SPECTROSCOPIES; AVERAGE MOLECULAR WEIGHT; EMULSIFYING PROPERTY; FUNCTIONAL PROPERTIES; GEL PERMEATION CHROMATOGRAPHY (GPC); QUANTITATIVE ESTIMATION;

FUNCTIONAL FOOD;

EID: 84942822544     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.05.006     Document Type: Article

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