Effect of hot air-drying and pasteurization on ergothioneine content in edible mushrooms-Reference-Cited by-同舟云学术

Effect of hot air-drying and pasteurization on ergothioneine content in edible mushrooms

Published:2024-02 Issue: Volume:126 Page:105865
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Pratti Paula Gava,Pinho Junior Jorge da Silva,Petito Nicolly de Lima,Silva Bruno Dutra da,Conte-Junior Carlos Adam,Branco Vanessa Naciuk Castelo,Araújo Katia Gomes de Lima,Domingues Josiane Roberto

Funder

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science

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5. Effect of different substrates on Pleurotus spp. cultivation in Brazil - Ergothioneine and lovastatin;Chilanti;J. Food Compos. Anal.,2022

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1. Shelf‐life extension of fresh mushrooms: From conventional practices to novel technologies—A comprehensive review;Future Postharvest and Food;2024-08-30

2. Effects of Drying Process and High Hydrostatic Pressure on Extraction of Antioxidant Ergothioneine from Pleurotus citrinopileatus Singer;Foods;2024-03-14