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Nutritional value, bioactive compounds and antioxidant properties of three edible mushrooms from Poland

  • Published:2015-09 Issue: Volume:11 Page:48-55
  • ISSN:2212-4292
  • Container-title:Food Bioscience
  • language:en
  • Short-container-title:Food Bioscience

Author:

Heleno Sandrina A.,Ferreira Raíssa Carolina,Antonio Amilcar L.,Queiroz Maria-João R.P.,Barros Lillian,Ferreira Isabel C.F.R.

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference27 articles.

1. A review on antimicrobial activity of mushroom (Basidiomycetes) extracts and isolated compounds;Alves;Planta Medica,2012

2. Official methods of analysis;AOAC,1995

3. Phenolics and antioxidant activity of the mushroom Leucopaxillus giganteus mycelium at different carbon sources;Barros;Food Science and Technology International,2008

4. The nutrients of exotic mushrooms (Lentinula edodes and Pleurotus species) and an estimated approach to the volatile compounds;Çaglarirmak;Food Chemistry,2007

5. Mushrooms: Cultivation, nutritional value, medicinal effect, and environmental impact;Chang,2004
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