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Please use this identifier to cite or link to this item: http://hdl.handle.net/10198/7077

Título: Effect of gamma and electron beam irradiation on the physico-chemical and nutritional properties of mushrooms: a review
Autor: Fernandes, Ângela
Antonio, Amilcar L.
Oliveira, M.B.P.P.
Martins, Anabela
Ferreira, Isabel C.F.R.
Palavras-chave: Mushrooms
Gamma radiation
Electron-beam
Physico-chemical parameters
Chemical/biochemical properties
Issue Date: 2012
Editora: Elsevier
Citação: Fernandes, Ângela; Antonio, Amilcar L.; Oliveira, M. Beatriz P.P.; Martins, Anabela; Ferreira, Isabel C.F.R. (2012) - Effect of gamma and electron beam irradiation on the physico-chemical and nutritional properties of mushrooms: a review. Food Chemistry. ISSN 0308-8146. 135:2, p. 641–650
Resumo: The short shelf-life of mushrooms is an obstacle to the distribution and marketing of the fresh product. Thus, prolonging postharvest storage, while preserving their quality, would benefit the mushroom industry as well as consumers. There has been extensive research on finding the most appropriate technology for mushrooms preservation. Gamma, electron-beam and UV irradiation have been shown to be potential tools in extending the postharvest shelf-life of fresh mushrooms. Studies evaluating the effects of ionizing radiation are available mainly in cultivated species such as Agaricus bisporus, Lentinus edodes and Pleurotus ostreatus. This review comprises a comprehensive study of the effects of irradiation on physico-chemical parameters (weight, colour, texture and pH), chemical compounds including nutrients (proteins, sugars and vitamins) and non-nutrients (phenolics, flavonoids and flavour compounds), and on biochemical parameters such as enzymatic activity of mushrooms for different species and from different regions of the world.
Arbitragem científica: yes
URI: http://hdl.handle.net/10198/7077
ISSN: 0308-8146
Versão do Editor: http://dx.doi.org/10.1016/j.foodchem.2012.04.136
Appears in Collections:ARN - Artigos em Revistas Indexados ao ISI

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