Effects of thermal processing on nutritional characteristics and non-volatile flavor components from Tricholoma lobayense

In order to explore a better method to process the fruiting body of Tricholoma lobayense. Through the determination of proximate compositions, total soluble protein, sugar content, amino acids composition and 5'-nucleotides content, the effects of thermal processing on the nutritional compositi...

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Veröffentlicht in:	Emirates Journal of Food and Agriculture 2017-01, Vol.29 (4), p.285
Hauptverfasser:	Zhou, LiYuan, Li, Wan, Pan, WenJuan, Sajid, Hussain, Wang, Ya, Guo, WenQiang, Cai, ZhengNan, Wang, DanDan, Yang, WeiWei, Chen, Yan
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids Antioxidants Bioavailability Boiling Calibration Carbohydrates Composition effects Cooking Edible mushrooms Flavor Food Fruit bodies Fungi Methods Mushrooms Nucleotides Nutrients Nutritional aspects Observations Phenols Phenols (Class of compounds) Production processes Proteins Sugar Surface water Temperature effects Umami
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