Heat Treatment of Reishi Medicinal Mushroom (<i>Ganoderma lingzhi</i>) Basidiocarp Enhanced Its β-glucan Solubility, Antioxidant Capacity and Lactogenic Properties

Heat Treatment of Reishi Medicinal Mushroom (<i>Ganoderma lingzhi</i>) Basidiocarp Enhanced Its β-glucan Solubility, Antioxidant Capacity and Lactogenic Properties

The effect of heat treatment on dried fruiting bodies of Reishi medicinal mushroom (<i>Ganoderma lingzhi</i>) is investigated. Control and samples treated for 20 min at temperatures of 70, 120, 150 and 180 °C were subjected for their free radical scavenging capacity, different glucans an...

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Bibliographic Details
Main Authors: Attila Kiss, Petra Grünvald, Márta Ladányi, Viktor Papp, István Papp, Erzsébet Némedi, Iman Mirmazloum
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Foods
Subjects:
<i>G. lingzhi</i>
Reishi mushroom
beta-glucan
<i>L. casei</i>
prebiotic
antimicrobial
Online Access:https://www.mdpi.com/2304-8158/10/9/2015

Internet

https://www.mdpi.com/2304-8158/10/9/2015

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