Effects of Different Cooking Methods on the Contents and Activities of Active Substances in Shiitake Mushroom Digested in Vitro in Simulated Gastrointestinal Juices

Effects of Different Cooking Methods on the Contents and Activities of Active Substances in Shiitake Mushroom Digested in Vitro in Simulated Gastrointestinal Juices

This study investigated the effects of different cooking methods and durations on the contents and activities of bioactive compounds in shiitake mushroom digested in vitro in simulated gastrointestinal juices. The contents of total phenols, total flavonoids, crude polysaccharide and eritadenine in s...

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Bibliographic Details
Main Author: YAO Fen, LIU Hongxia, FAN Xiuzhi, SHI Defang, YIN Chaomin, GAO Hong, ZHANG Yu, YAO Wang
Format: Article
Language:English
Published: China Food Publishing Company 2025-01-01
Series:Shipin Kexue
Subjects:
shiitake; processing methods; total phenols; total flavonoids; crude polysaccharides; eritadenine; in vitro activity
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-2-021.pdf
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