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Fumigation with essential oils improves sensory quality and enhanced antioxidant ability of shiitake mushroom (Lentinus edodes)

  • Published:2015-04 Issue: Volume:172 Page:692-698
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Jiang Tianjia,Luo Zisheng,Ying Tiejin

Funder

Zhejiang Province Science and Technology Research Project

National Natural Science Foundation of China

Ph.D. Programs Foundation of Ministry of Education of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Sensory shelf life of shiitake mushrooms stored under passive modified atmosphere;Ares;Postharvest Biology and Technology,2006

2. Superoxide dismutase: Improved assays and an assay applicable to acrylamide gels;Beuchamp;Analytical Biochemistry,1971

3. Boa, E. (2004). Wild edible fungi: A global overview of their use and importance to people. Non-wood forest products series No. 17. Rome: FAO.

4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilising the principle of protein–dye binding;Bradford;Analytical Biochemistry,1976

5. Essential oils: Their antibacterial properties and potential applications in foods – A review;Burt;International Journal of Food Microbiology,2004
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