Effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities of Clitocybe squamulosa
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DOI: 10.3389/fnut.2022.1017014
Abstract: To explore a scientific and reasonable cooking method for Clitocybe squamulosa, four cooking methods (boiling, steaming, microwaving, and frying) were applied to C. squamulosa, and the effects of different cooking methods on volatile flavor compounds,… read more here.
Keywords: flavor compounds; clitocybe squamulosa; effects different; volatile flavor ... See more keywords
Two Novel Polysaccharides From Clitocybe squamulosa: Their Isolation, Structures, and Bioactivities
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DOI: 10.3389/fnut.2022.934769
Abstract: The crude polysaccharides from the fruiting bodies of Clitocybe squamulosa (CSFP) were isolated by hot-water extraction. Two novel polysaccharides, CSFP1-β and CSFP2-α, were further purified by DEAE-52 anion exchange and Sephacryl S-400 gel filtration chromatography,… read more here.
Keywords: polysaccharides clitocybe; clitocybe squamulosa; csfp1 csfp2; novel polysaccharides ... See more keywords