Anti-Inflammatory and Antioxidant Properties of Pulsed Light Irradiated Lentinula edodes-Reference-Cited by-同舟云学术

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Anti-Inflammatory and Antioxidant Properties of Pulsed Light Irradiated Lentinula edodes

Published:2016-07-14 Issue:4 Volume:41 Page:e13045
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Chien Rao-Chi¹,Yang Shuo-Chieh¹,Lin Lan-Min¹,Mau Jeng-Leun¹²³

Affiliation:

1. Department of Food Science and Biotechnology; National Chung Hsing University (NCHU); Taiwan Republic of China

2. Plant and Food Biotechnology Center, NCHU; NCHU/University of California at Davis; Taichung Taiwan Republic of China

3. Agricultural Biotechnology Center; NCHU; Taiwan Republic of China

Funder

Ministry of Science and Technology, Croatia

Ministry of Education, Taiwan, Republic of China under the ATU plan

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13045/fullpdf

Reference34 articles.

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2. Separation of freezing and drying-induced denaturation of lyophilized proteins using stress-specific stabilization. I. Enzymatic activity and calorimetric studies;Carpenter;. Arch. Biochem. Biophys.,1993

3. Antioxidant activity and total phenolics of edible mushroom extracts;Cheung;Food Chem.,2003

4. l-Ergothioneine modulates oxidative damage in the kidney and liver of rats in vivo: Studies upon the profile of polyunsaturated fatty acids;Deiana;Clin. Nutr.,2004

5. Action of phenolic derivatives (acetaminophen, salicylate, and 5-aminosalicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers;Dinis;Arch. Biochem. Biophys.,1994

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