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has been cited by the following article:
- TITLE: Steamed Wheat Breads with Auricularia polytricha Powder as a Functional Food Product
- AUTHORS: Fengjuan Jia, Yueming Wang, Zhiqing Gong, Wenjia Cui, Yansheng Wang, Wenliang Wang
- KEYWORDS: Steamed Bread, <i>Auricularia polytricha</i><i>, Sensory Evaluation, Texture, Antioxidant Activity
JOURNAL NAME: Open Access Library Journal
Nov 06, 2019
Auricularia polytricha is a functional food
material that contains numerous bioactive health-promoting compounds. This
study demonstrates the novel application of A.
polytricha powder (APP) in steamed bread production. Moreover,
this work aimed to determine the influence of the direct addition of APP on the
sensory, textural, physical, and in vitro antioxidant properties of steamed breads. Steamed breads enriched with 5% APP
had higher consumer acceptability than those enriched with 2.5%, 5%, 7.5% and
10% APP. In addition, supplementation with APP significantly enhanced the
antioxidant activity of steamed breads during digestion in vitro. Our study suggests that A. polytricha is a valuable source of active compounds for steamed