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

This study evaluated the effect of different cooking methods (microwaving, boiling, steaming and stir-frying) on the phenolic acids and antioxidant activity in Hericium erinaceus (HE). The total phenolic content (TPC) of HE decreased after cooking and was in the order of dried (control) > stir-fr...

Full description

Saved in:
Bibliographic Details
Main Authors: Chang, Kian Aun, Kow, Han Ni, Tan, Tzia-E, Tan, Kiat Liang, Chew, Lye Yee, Neo, Yun Ping, Sabaratnam, Vikineswary
Format: Article
Published: Wiley 2021
Subjects:
Online Access:http://eprints.um.edu.my/28597/
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items