Effects of Various Drying Methods on Some Physico-Chemical Properties and the Antioxidant Profile and ACE Inhibition Activity of Oyster Mushrooms (Pleurotus Ostreatus)

In food biotechnology, Pleurotus ostreatus is of great interest as a source of natural antioxidants and angiotensin-converting enzyme (ACE) inhibitors. However, research in this area has not yet been completed. The effect of various drying methods on the structural properties and the rehydration cap...

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Detalles Bibliográficos
Autores principales: Piskov, Sergey, Timchenko, Lyudmila, Grimm, Wolf-Dieter, Rzhepakovsky, Igor, Avanesyan, Svetlana, Sizonenko, Marina, Kurchenko, Vladimir
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074390/
https://www.ncbi.nlm.nih.gov/pubmed/32046069
http://dx.doi.org/10.3390/foods9020160

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074390/
https://www.ncbi.nlm.nih.gov/pubmed/32046069
http://dx.doi.org/10.3390/foods9020160

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