Effects of Different Cooking Methods on Nutritional Characteristics of Boletus aereus

Autor:	Yong Liang Zhuang, Xue Bai, Liping Sun, Mei Zhizi Yang
Rok vydání:	2013
Předmět:	Vitamin C biology Chemistry Nutritional composition Cooking methods technology industry and agriculture General Engineering Steaming food and beverages biology.organism_classification Free amino Boletus aereus Dietary fiber Food science Sugar
Zdroj:	Advanced Materials Research. :1474-1480
ISSN:	1662-8985
DOI:	10.4028/www.scientific.net/amr.634-638.1474
Popis:	The effect of five conventional cooking methods (steaming, pressure-cooking, microwaving, frying and boiling) on nutritional composition of Boletus aereus was investigated. Results showed steaming, pressure-cooking and microwaving treatments could reserve the contents of protein, lipids, ash, total soluble sugar, free amino acids, neutral sugars, vitamin C (Vc) and total phenolics effectively compared to the raw B. aereus. Frying could significantly (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a75166106c0b3c0b16d7ffae79ddbd3c https://doi.org/10.4028/www.scientific.net/amr.634-638.1474 Zobrazit plný text záznamu