Effect of steam cooking and particle size on the nutritional composition, phytochemicals and antioxidant activities of oyster mushroom ( Pleurotus ostreatus ) powder.

Autor: Fomekong GC; Department of Food Sciences and Nutrition, ENSAI, University of Ngaoundere, PO Box 455, Ngaoundere, Cameroon., Nguimbou RM; Department of Food Sciences and Nutrition, ENSAI, University of Ngaoundere, PO Box 455, Ngaoundere, Cameroon., Tsague MV; Department of Biomedical Sciences, Faculty of Sciences, University of Ngaoundere, PO Box 454, Ngaoundere, Cameroon., Djantou EB; Department of Food Sciences and Nutrition, ENSAI, University of Ngaoundere, PO Box 455, Ngaoundere, Cameroon.; Laboratoire d'Ingénierie des Biomolécules (LIBio), Université de Lorraine, 2, Avenue de la Forêt de Haye, B.P. 172, 54500 Vandœuvre-lès-Nancy, France., Yanou NN; Department of Food Sciences and Nutrition, ENSAI, University of Ngaoundere, PO Box 455, Ngaoundere, Cameroon.; Department of Biological Sciences, Faculty of Sciences, University of Ngaoundere, PO Box 454, Ngaoundere, Cameroon.

Publikováno v: Food science and biotechnology [Food Sci Biotechnol] 2024 Jun 11; Vol. 33 (10), pp. 2343-2356. Date of Electronic Publication: 2024 Jun 11 (Print Publication: 2024).