Effect of different cooking methods on the nutrient, and subsequent bioaccessibility and biological activities in Boletus auripes

[Display omitted] •The DH (%) and amino acid bioaccessibility of microwaving were highest.•Fatty acid profiles related to cooking methods altered markedly after digestion.•The bioaccessibility of minerals depended on its species and cooking methods.•Carbohydrates released were predominantly undigest...

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Veröffentlicht in:	Food chemistry 2023-03, Vol.405, p.134358-134358, Article 134358
Hauptverfasser:	Li, Xuejiao, Yu, Linman, Xie, Yushan, Li, Cheng, Fang, Zhengfeng, Hu, Bin, Wang, Caixia, Chen, Saiyan, Wu, Wenjuan, Li, Xiaolin, Zeng, Zhen, Liu, Yuntao
Format:	Artikel
Sprache:	eng
Schlagworte:	Bioaccessibility Biological activities Boletus auripes Cooking methods In vitro simulated digestion
Online-Zugang:	Volltext
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