Effects of the substances extracted from dried mushroom (Lentinus edodes) by several organic solvents on the stability of fat
1983
Ma, S.C. (Kwangju Health Junior Coll., Kwangju (Korea R.). Dept. of Food Technology)
This is a study to determine the peroxide and TBA values of control and the substrates of soybean oil extracted from mushroom (Lentinus edodes) during storage. The moisture contents of the mushroom which was 84.88% on wet basis at the time of harvest were reduced to 15.12% after drying. Extracts from alcohols were effective in retarding the POB development. In view of the POV and TBA value development, ethanol and methanol were more effective solvents for the extraction of antioxidant compounds in the dried mushroom than chloroform and petroleum ether
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