4.7 Article

Effect of Different Cooking Methods on Nutrients, Antioxidant Activities and Flavors of Three Varieties of Lentinus edodes

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Biodriven investigation of the wild edible mushroom Pleurotus eryngii revealing unique properties as functional food

Soumia Teniou et al.

Summary: Pleurotus eryngii has significant antioxidant potential, presence of essential trace elements, and contributes to the management of brain-related disorders. The extract contains N-acetyltryptamine (NAT) that acts as a precursor for neurotransmitters and also inhibits acetylcholinesterase. Additionally, it is rich in zinc and has beneficial effects on cholesterol, antioxidants, cancer, and brain disorders.

JOURNAL OF FUNCTIONAL FOODS (2022)

Article Food Science & Technology

Determination of creatine, creatinine, free amino acid and heterocyclic aromatic amine contents of plain beef and chicken juices

Zeynep Elbir et al.

Summary: The study investigated the content of creatine, creatinine, free amino acids, and heterocyclic aromatic amines (HAAs) in plain beef and chicken juices, finding that they are safe from the standpoint of HAAs.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)

Article Food Science & Technology

Functional protection of different structure soluble dietary fibers from Lentinus edodes as effective delivery substrate for Lactobacillus plantarum LP90

Zihan Xue et al.

Summary: Using soluble dietary fiber from L. edodes as coating materials, a microcapsule delivery system was prepared to enhance the viability and effective delivery of Lactobacillus plantarum LP90. The system showed good stability and permeability in various conditions, improved probiotics transfer efficiency, increased fiber intake, and had a synergistic effect on enhancing intestinal microbial diversity.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Effects of different cooking methods on free fatty acid profile, water-soluble compounds and flavor compounds in Chinese Piao chicken meat

Yuanrui Yu et al.

Summary: The study revealed that different cooking methods have significant impacts on the composition of chicken meat, with boiled chicken having the highest content of oleic acid, roasted chicken containing the highest amount of linoleic acid, while fried chicken is rich in linoleic acid, EPA, and DHA.

FOOD RESEARCH INTERNATIONAL (2021)

Review Biochemistry & Molecular Biology

Mushroom-Derived Bioactive Molecules as Immunotherapeutic Agents: A Review

Dinesh K. Patel et al.

Summary: Mushrooms with enhanced medicinal properties contain various bioactive compounds that provide antimicrobial, antidiabetic, antiviral, hepatoprotective, antitumor, and immunomodulatory effects. The presence of beta-glucans in mushroom cell walls plays a significant role in their biological activity. Extracting active ingredients from mushrooms for therapeutic purposes can lead to the development of functional medicinal foods.

MOLECULES (2021)

Article Chemistry, Applied

Chemical compositions and sensory characteristics of pork rib and Silkie chicken soups prepared by various cooking techniques

Jian Zou et al.

Summary: The study showed that soups prepared by four-stage stewing technique with Silkie chicken and pork ribs had the best chemical composition and sensory qualities, with smaller particle size, higher stability, and richer taste characteristics.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

Effect of domestic cooking methods on total phenolic content, antioxidant activity and sensory characteristics of Hericium erinaceus

Kian Aun Chang et al.

Summary: This study evaluated the effect of different cooking methods on the phenolic acids and antioxidant activity in Hericium erinaceus, with stir-frying demonstrating the best retention of gallic acid and receiving the most favorable sensory response.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)

Article Biochemistry & Molecular Biology

Effects of different cooking methods on volatile flavor compounds of chicken breast

Jicai Bi et al.

Summary: The study detected the volatile flavor components in Gushi chicken breast after stewing and air frying using GC-IMS and PCA, identifying a total of 43 volatile substances. The analysis found that ethyl acetate, (E)-2-octenal-D, and 3-(methylthio)propionaldehyde-M can be used as characteristic flavor markers in stewed and air-fried chicken breast.

JOURNAL OF FOOD BIOCHEMISTRY (2021)

Article Food Science & Technology

The Hydration Characteristics, Structural Properties and Volatile Profile of Squid (Symplectoteuthis oualaniensis) Mantle Muscle: Impacts of Steaming, Boiling, and Sous Vide Cooking

Hong Xiao et al.

Summary: The study found that sous vide cooking method can retain more water in squid mantle muscle, reduce cooking loss, and improve color and texture. Cooking also has impacts on protein structure and volatile components in squid muscle.

FOODS (2021)

Article Microbiology

Potential Activity of Albino Grifola frondosa Mushroom Extract against Biofilm of Meticillin-Resistant Staphylococcus aureus

Teresa Fasciana et al.

Summary: The study found that extracts from albino Grifola frondosa could effectively inhibit the growth of certain bacteria and biofilm production by Staphylococcus aureus, reducing the presence of biofilm. This indicates that albino Grifola frondosa extracts could be utilized as functional food and natural additives for food processing control and safety.

JOURNAL OF FUNGI (2021)

Article Food Science & Technology

Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows

Zuhaib F. Bhat et al.

FOOD RESEARCH INTERNATIONAL (2020)

Article Food Science & Technology

Cooking methods effect on the nutrients, bioaccessibility and antioxidant activity of Craterellus cornucopioides

Yuntao Liu et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Article Food Science & Technology

Effect of cooking methods on the health-promoting compounds, antioxidant activity and nitrate of tatsoi (Brassica rapa L. ssp. narinosa)

Wenjie Yang et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)

Article Food Science & Technology

Domestic cooking methods affect nutrient, phytochemicals, and flavor content in mushroom soup

Yujing Sun et al.

FOOD SCIENCE & NUTRITION (2019)

Article Food Science & Technology

Analysis of volatile compounds of Lentinula edodes grown in different culture substrate formulations

Wen Li et al.

FOOD RESEARCH INTERNATIONAL (2019)

Review Agronomy

Effects of Cooking Methods on Nutritional Content in Potato Tubers

Sastry S. Jayanty et al.

AMERICAN JOURNAL OF POTATO RESEARCH (2019)

Review Chemistry, Applied

Anti-inflammatory properties of edible mushrooms: A review

Bozena Muszynska et al.

FOOD CHEMISTRY (2018)

Article Food Science & Technology

Effect of different cooking methods on nutritional value and antioxidant activity of cultivated mushrooms

Irene Roncero-Ramos et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2017)

Article Food Science & Technology

Comparison between boiling and vacuum cooking (sous-vide) in the bioaccessibility of minerals in bovine liver samples

Francisco L. F. da Silva et al.

FOOD RESEARCH INTERNATIONAL (2017)

Review Chemistry, Applied

Health benefits of the potato affected by domestic cooking: A review

Jinhu Tian et al.

FOOD CHEMISTRY (2016)

Review Food Science & Technology

Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review

Fabiola Cristina de Oliveira et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)

Article Agriculture, Multidisciplinary

Analysis and Evaluation of Tasty Components in the Pileus and Stipe of Lentinula edodes at Different Growth Stages

Wanchao Chen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)

Article Biochemistry & Molecular Biology

ClustVis: a web tool for visualizing clustering of multivariate data using Principal Component Analysis and heatmap

Tauno Metsalu et al.

NUCLEIC ACIDS RESEARCH (2015)

Article Food Science & Technology

Effect of different cooking methods on total phenolic contents and antioxidant activities of four Boletus mushrooms

Liping Sun et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)

Article Food Science & Technology

Influence of the Culinary Treatment on the Quality of Lactarius deliciosus

Krystyna Pogon et al.

FOODS (2013)

Review Biotechnology & Applied Microbiology

Proteins of higher fungi - from forest to application

Jana Erjavec et al.

TRENDS IN BIOTECHNOLOGY (2012)

Review Biochemistry & Molecular Biology

Antitumor activity of mushroom polysaccharides: a review

Lu Ren et al.

FOOD & FUNCTION (2012)

Review Chemistry, Applied

Advances in lentinan: Isolation, structure, chain conformation and bioactivities

Yangyang Zhang et al.

FOOD HYDROCOLLOIDS (2011)

Article Food Science & Technology

Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus (Lange) Sing) soup

Qin Li et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)

Review Biochemistry & Molecular Biology

Lentinus edodes: A Macrofungus with Pharmacological Activities

P. S. Bisen et al.

CURRENT MEDICINAL CHEMISTRY (2010)

Article Food Science & Technology

Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C

Marta Francisco et al.

FOOD RESEARCH INTERNATIONAL (2010)

Article Agriculture, Multidisciplinary

Effects of conservation treatment and cooking on the chemical composition and antioxidant activity of Portuguese wild edible mushrooms

Lillian Barros et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Agriculture, Multidisciplinary

Mechanisms of alkylpyrazine formation in a potato model system containing added glycine

Mei Yin Low et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Agriculture, Multidisciplinary

Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) According to their grades

In Hee Cho et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)