Effects of different processing technologies on chemical and antioxidant parameters of Macrolepiota procera wild mushroom

Mushrooms are very perishable foods, demanding for processing technologies that retain chemical and nutritional characteristics of fresh forms. In this work, the influence of freezing, drying and gamma irradiation on chemical parameters and antioxidant potential of Macrolepiota procera was assessed...

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Bibliographic Details
Main Author: Fernandes, Ângela (author)
Other Authors: Barros, Lillian (author), Barreira, João C.M. (author), Antonio, Amilcar L. (author), Oliveira, Beatriz (author), Martins, Anabela (author), Ferreira, Isabel C.F.R. (author)
Format: article
Language:eng
Published: 2013
Subjects:
Processing technology
Macrolepiota procera
Chemical composition
Antioxidant activity
Freezing/Drying/Gamma-irradiation
Online Access:http://hdl.handle.net/10198/8594
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/8594

Internet

http://hdl.handle.net/10198/8594

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