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题名Effects of UV-C treatment and ultrafine-grinding on the biotransformation of ergosterol to vitamin D2, physiochemical properties, and antioxidant properties of shiitake and Jew's ear
作者
发表日期2020-03-30
发表期刊Food Chemistry
ISSN/eISSN0308-8146
卷号309
摘要

In the present study, the impact of ultraviolet (UV)-C treatment and ultrafine grinding on the conversion of ergosterol to vitamin D, physiochemical properties, and antioxidant properties of shiitake and Jew's ear was assessed. After exposure to UV-C, vitamin D contents of both the mushroom samples has increased significantly (p < 0.05). Whereas, ultrafine grinding along with UV-C treatment has a synergistic effect on bioconversion of ergosterol to vitamin D and this effect is more prominent in low dose UV-C irradiation groups (2 kJ/m). Ultrafine grinding significantly (p < 0.05) improved the water holding capacity (WHC), water solubility index (WSI) and polysaccharide dissolution rate (PDR). However, UV-C treatment led to insignificant changes in the physiochemical properties of mushroom samples. A significant improvement was also observed in the antioxidant profiles especially tannin contents of mushrooms followed by the ultrafine grinding and UV-C treatment.

关键词UV-C treatment Ultrafine grinding Ergosterol Vitamin D2 Physiochemical properties Antioxidant activity
DOI10.1016/j.foodchem.2019.125738
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收录类别SCIE
语种英语English
WOS研究方向Chemistry ; Food Science & Technology ; Nutrition & Dietetics
WOS类目Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
WOS记录号WOS:000501322500053
引用统计
被引频次:23[WOS]   [WOS记录]     [WOS相关记录]
文献类型期刊论文
条目标识符https://repository.uic.edu.cn/handle/39GCC9TT/1087
专题理工科技学院
通讯作者Xu, Baojun
作者单位
Food Science and Technology Programme,Beijing Normal University-Hong Kong Baptist University United International College,Zhuhai,China
第一作者单位北师香港浸会大学
通讯作者单位北师香港浸会大学
推荐引用方式
GB/T 7714
Xu, Ziyun,Meenu, Maninder,Xu, Baojun. Effects of UV-C treatment and ultrafine-grinding on the biotransformation of ergosterol to vitamin D2, physiochemical properties, and antioxidant properties of shiitake and Jew's ear[J]. Food Chemistry, 2020, 309.
APA Xu, Ziyun, Meenu, Maninder, & Xu, Baojun. (2020). Effects of UV-C treatment and ultrafine-grinding on the biotransformation of ergosterol to vitamin D2, physiochemical properties, and antioxidant properties of shiitake and Jew's ear. Food Chemistry, 309.
MLA Xu, Ziyun,et al."Effects of UV-C treatment and ultrafine-grinding on the biotransformation of ergosterol to vitamin D2, physiochemical properties, and antioxidant properties of shiitake and Jew's ear". Food Chemistry 309(2020).
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