[The influence of the drying method for food properties and hypolidemic potential of oyster mushrooms <i>(Pleurotus ostreatus)</i>].

Piskov, S I; Timchenko, L D; Rzhepakovsky, I V; Avanesyan, S S; Sizonenko, M N; Areshidze, D A; Kovalev, D A

[The influence of the drying method for food properties and hypolidemic potential of oyster mushrooms (Pleurotus ostreatus)].

Piskov, S I; Timchenko, L D; Rzhepakovsky, I V; Avanesyan, S S; Sizonenko, M N; Areshidze, D A; Kovalev, D A.

Afiliación

Piskov SI; North-Caucasus Federal University, Stavropol.
Timchenko LD; North-Caucasus Federal University, Stavropol.
Rzhepakovsky IV; North-Caucasus Federal University, Stavropol.
Avanesyan SS; North-Caucasus Federal University, Stavropol.
Sizonenko MN; North-Caucasus Federal University, Stavropol.
Areshidze DA; Moscow Region State University, Moscow.
Kovalev DA; Stavropol Anti-Plague Scientific Research Institute.

Vopr Pitan ; 87(2): 65-76, 2018.

Article en Ru | MEDLINE | ID: mdl-30592870

Asunto(s)

Desecación; Análisis de los Alimentos; Manipulación de Alimentos; Hipolipemiantes/análisis; Pleurotus/química

Palabras clave

antioxidant activity; drying methods; food properties; functional food; hypolipidemic potential; lovastatin; oyster mushrooms

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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Pleurotus / Desecación / Análisis de los Alimentos / Manipulación de Alimentos / Hipolipemiantes Idioma: Ru Revista: Vopr Pitan Año: 2018 Tipo del documento: Article

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