Effect of different cooking methods on the nutrient, and subsequent bioaccessibility and biological activities in Boletus auripes-Reference-Cited by-同舟云学术

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Effect of different cooking methods on the nutrient, and subsequent bioaccessibility and biological activities in Boletus auripes

Published:2023-03 Issue: Volume:405 Page:134358
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Xuejiao,Yu Linman,Xie Yushan,Li Cheng,Fang Zhengfeng,Hu Bin,Wang Caixia,Chen Saiyan,Wu Wenjuan,Li Xiaolin,Zeng Zhen,Liu Yuntao

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Recent trends in submerged cultivation of mushrooms and their application as a source of nutraceuticals and food additives;Bakratsas;Future Foods,2021

2. INFOGEST static in vitro simulation of gastrointestinal food digestion;Brodkorb;Nature protocals,2019

3. Pyrrole alkaloids and ergosterols from Grifola frondosa exert anti-α-glucosidase and anti-proliferative activities;Chen;Journal of functional foods,2018

4. Cold-pressed rapeseed (Brassica napus) oil: Chemistry and functionality;Chew;Food Research International,2020

5. Toxic trace elements in dried mushrooms: Effects of cooking and gastrointestinal digestion on food safety;Chiocchetti;Food Chemistry,2020

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4. Nutritional and chemical composition of Alpinia zerumbet leaves, a traditional functional food;Food Research International;2023-11

5. Physicochemical, nutritional, phytochemical properties and antioxidant activity of edible Astraeus odoratus mushrooms: Effects of different cooking methods;International Journal of Gastronomy and Food Science;2023-09

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