✦ LIBER ✦

Effects of different processing technologies on chemical and antioxidant parameters of Macrolepiota procera wild mushroom

✍ Scribed by Fernandes, Ângela; Barros, Lillian; Barreira, João C.M.; Antonio, Amilcar L.; Oliveira, M. Beatriz P.P.; Martins, Anabela; Ferreira, Isabel C.F.R.

Book ID: 123383315
Publisher: Elsevier Science
Year: 2013
Tongue: English
Weight: 534 KB
Volume: 54
Category: Article
ISSN: 1096-1127
DOI: 10.1016/j.lwt.2013.06.027

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effects of gamma irradiation on chemical

Effects of gamma irradiation on chemical composition and antioxidant potential of processed samples of the wild mushroom Macrolepiota procera

✍ Fernandes, Ângela; Barreira, João C.M.; Antonio, Amilcar L.; Oliveira, M. Beatri 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 461 KB

Effects of Gamma Irradiation on the Chem

Effects of Gamma Irradiation on the Chemical Composition and Antioxidant Activity ofLactarius deliciosusL. Wild Edible Mushroom

✍ Ângela Fernandes, Amilcar L. Antonio, João C. M. Barreira… 📂 Article 📅 2012 🏛 Springer-Verlag 🌐 English ⚖ 328 KB

Effects of Conservation Treatment and Co

Effects of Conservation Treatment and Cooking on the Chemical Composition and Antioxidant Activity of Portuguese Wild Edible Mushrooms

✍ Barros, Lillian; Baptista, Paula; Correia, Daniela M.; Sá Morais, Jorge; Ferreir 📂 Article 📅 2007 🏛 American Chemical Society 🌐 English ⚖ 192 KB

Feasibility of electron-beam irradiation

Feasibility of electron-beam irradiation to preserve wild dried mushrooms: Effects on chemical composition and antioxidant activity

✍ Fernandes, Ângela; Barreira, João C.M.; Antonio, Amilcar L.; Oliveira, M. Beatri 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 837 KB

Effects of different vinification techno

Effects of different vinification technologies on physico-chemical properties and antioxidant activity of ‘Falanghina’ and ‘Bombino bianco’ wines

✍ A. Baiano, G. Varva, A. De Gianni, C. Terracone… 📂 Article 📅 2013 🏛 Springer 🌐 English ⚖ 589 KB

High pressure applied to frozen ham at d

High pressure applied to frozen ham at different process stages. 1. Effect on the final physicochemical parameters and on the antioxidant and proteolytic enzyme activities of dry-cured ham

✍ X. Serra; C. Sárraga; N. Grèbol; M.D. Guàrdia; L. Guerrero; P. Gou; P. Masoliver 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 170 KB