Physical, Predictive Glycaemic Response and Antioxidative Properties of Black Ear Mushroom (Auricularia auricula) Extrudates.

Vallée, Margaux; Lu, Xikun; Narciso, Joan Oñate; Li, Wenhui; Qin, Yuyue; Brennan, Margaret A; Brennan, Charles S

Vallée, Margaux; Lu, Xikun; Narciso, Joan Oñate; Li, Wenhui; Qin, Yuyue; Brennan, Margaret A; Brennan, Charles S.

Affiliation

Vallée M; Wine Food and Molecular Biosciences, Lincoln University, Lincoln, 7647, New Zealand.
Lu X; Wine Food and Molecular Biosciences, Lincoln University, Lincoln, 7647, New Zealand.
Narciso JO; Wine Food and Molecular Biosciences, Lincoln University, Lincoln, 7647, New Zealand.
Li W; Kunming University of Science and Technology, Kunming, China.
Qin Y; Kunming University of Science and Technology, Kunming, China.
Brennan MA; Wine Food and Molecular Biosciences, Lincoln University, Lincoln, 7647, New Zealand.
Brennan CS; Wine Food and Molecular Biosciences, Lincoln University, Lincoln, 7647, New Zealand. charles.brennan@lincoln.ac.nz.

Plant Foods Hum Nutr ; 72(3): 301-307, 2017 Sep.

Article in En | MEDLINE | ID: mdl-28677100

Subject(s)

Agaricales/chemistry; Antioxidants/analysis; Nutritive Value; Phenols/analysis; Starch/chemistry; Color; Humans; Oryza/chemistry

Key words

Antioxidant; Black ear mushroom; Extrusion; Glycaemic response; Plant bioactives

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Phenols / Starch / Agaricales / Antioxidants / Nutritive Value Type of study: Prognostic_studies / Risk_factors_studies Limits: Humans Language: En Journal: Plant Foods Hum Nutr Journal subject: BOTANICA / CIENCIAS DA NUTRICAO Year: 2017 Document type: Article Affiliation country: New Zealand

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