publication . Conference object . 2013

Antioxidant activity of Macrolepiota procera wild mushroom submitted to different processing technologies

Angela Fernandes; Carocho, Márcio; Antonio, Amilcar L.; Oliveira, M. B. P. P.; Martins, Anabela; Ferreira, Isabel C. F. R.;
  • Published: 01 Jan 2013
  • Country: Portugal
Abstract
Mushrooms are very perishable food products and tend to lose quality immediately after harveStr. Drying is the most common method for preserving mushrooms, freezing is becoming increasingly popular and food irradiation has also been suggested by many researchers as a good conservation technique in order to maintain and increase the food shelf life. In the present work, the effects of different processing technologies (freezing, drying and gamma irradiation) on antioxidant activity of the wild mushroom Macrolepiota procera were evaluated. Fruiting bodies were obtained in Trás-os-Montes, in the Northeast of Portugal, in November 2011. The irradiation was performed...
Subjects
free text keywords: Wild mushroom, Macrolepiota procera, Processed samples, Antioxidant activity
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publication . Conference object . 2013

Antioxidant activity of Macrolepiota procera wild mushroom submitted to different processing technologies

Angela Fernandes; Carocho, Márcio; Antonio, Amilcar L.; Oliveira, M. B. P. P.; Martins, Anabela; Ferreira, Isabel C. F. R.;