Five novel lectin isoforms, Volvariella volvacea (VV) lectins, designated VVA, VVB, VVC, VVD & VVE, were isolated and purified from the fruiting bodies of an edible mushroom, Volvariella volvacea , by ion-exchange chromatographies in a FPLC system. Their molecular masses are very close, as measured by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF/MS); they are 12740, 12737, 12709, 12708 & 12707 Da for VVA, VVB, VVC, VVD & VVE, respectively, but the pI values between VVA and the others show distinct differences; the pI value of VVA is around 6.7 and the others are much closer to each other (higher than pI 9.3). Their sugar-binding specificities are thyroglobulin, N-acetylneuramic acid and galacturonic acid. The mitogenic activities of VVA and VVE with distinct pI values were measured using [methyl -3H]thymidine (3H-TdR) incorporation assays, nucleic acid sequence by rapid amplification of cDNA ends analysis, amino acid sequencing and molecular masses by MALDI-TOF/MS and gel electrophoresis, respectively. / VVA and VVE share 98.2% amino acid sequence similarities. Both VVA and VVE are potent mitogens toward mouse CD3+ & CD4 + T-cells, which were mediated through a calcium-dependent activation signaling pathway (Sze et al., 2004). VVA is slightly more effective than VVE in the induction of T cell activation and proliferation, as demonstrated by 3H-TdR incorporation assays, cell flow cytometry for calcium ion mobilization, immunoblotting blot analysis for tyrosine phosphorylation of Lck proteins and Lck shift (p60lck protein), and two dimensional gel electrophoresis for up-regulated proteins. The gene encoding VV lectin was cloned and characterized. The recombinant protein possessed hemagglutinating activity and mitogenic activity, as demonstrated by hemagglutination assays and 3H-TdR incorporation assays respectively. The endoproteinase Arg-C-digested VVA retained the mitogenic activity but lost the hemagglutinating activity, indicating that the mitogenic activity of VVA is not only dependent on the dimerization and tertiary structure of the protein (Paaventhan et al., 2003; Lin et al., 1997), but also on the primary structure of unique amino acid sequences. These endoproteinase fragments have also been used for study of structure-function relationship. / Sze Cho Wing. / "July 2004." / Adviser: Ken W. K. Liu. / Source: Dissertation Abstracts International, Volume: 67-01, Section: B, page: 0171. / Thesis (Ph.D.)--Chinese University of Hong Kong, 2004. / Includes bibliographical references (p. 156-189). / Electronic reproduction. Hong Kong : Chinese University of Hong Kong, [2012] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Electronic reproduction. [Ann Arbor, MI] : ProQuest Information and Learning, [200-] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Abstracts in English and Chinese. / School code: 1307.

by Lee Man Yi. / Thesis (M.Phil.)--Chinese University of Hong Kong, 1998. / Includes bibliographical references (leaves 125-137). / Abstract also in Chinese. / THESIS COMMITTEE --- p.i / ACKNOWLEDGEMENTS --- p.ii / ABSTRACT --- p.iii / ABSTRACT (Chinese version) --- p.v / TABLE OF CONTENTS --- p.vi / LIST OF TABLES --- p.xi / LIST OF FIGURES --- p.xv / LIST OF ABBREVIATIONS --- p.xvii / Chapter CHAPTER ONE: --- INTRODUCTION --- p.1 / Chapter 1.1 --- Background of mushrooms --- p.1 / Chapter 1.1.1 --- Cultivated mushrooms --- p.1 / Chapter 1.1.1.1 --- Volvariella volvacea --- p.3 / Chapter 1.1.1.2 --- Pleurotus sajor-caju --- p.4 / Chapter 1.1.1.3 --- Pleurotus tuber-regium --- p.5 / Chapter 1.1.2 --- Chemical composition and nutritional value --- p.6 / Chapter 1.1.3 --- Composition and structure of fungal cell wall --- p.9 / Chapter 1.1.4 --- Medicinal attributes of β-glucan in mushrooms --- p.10 / Chapter 1.1.5 --- Structure and antitumor activity β-glucan --- p.11 / Chapter 1.2 --- Dietary fiber --- p.14 / Chapter 1.2.1 --- Composition of dietary fiber --- p.14 / Chapter 1.2.2 --- Preparation of dietary fiber --- p.18 / Chapter 1.3 --- Structural analysis of polysaccharides --- p.19 / Chapter 1.3.1 --- Isolation of polysaccharides --- p.19 / Chapter 1.3.2 --- Methylation analysis --- p.20 / Chapter CHAPTER TWO : --- MATERIALS AND METHODS --- p.22 / Chapter 2.1 --- Sources and preparation of mushroom samples --- p.22 / Chapter 2.1.1 --- V. volvacea --- p.22 / Chapter 2.1.2 --- P. sajor-caju --- p.22 / Chapter 2.1.2.1 --- Fungal strain --- p.22 / Chapter 2.1.2.2 --- Production of spawn --- p.22 / Chapter 2.1.2.3 --- Production of fruiting bodies --- p.23 / Chapter 2.1.3 --- p. tuber-regium --- p.23 / Chapter 2.2 --- Analysis of mushroom composition --- p.24 / Chapter 2.2.1 --- Moisture content --- p.24 / Chapter 2.2.2 --- Starch content --- p.24 / Chapter 2.2.2.1 --- Total glucose --- p.24 / Chapter 2.2.2.2 --- Free glucose --- p.25 / Chapter 2.2.2.3 --- Measurement of glucose content --- p.25 / Chapter 2.2.2.4 --- Total starch content --- p.25 / Chapter 2.2.3 --- Crude protein content --- p.26 / Chapter 2.2.4 --- Amino acid analysis --- p.27 / Chapter 2.3 --- Preparation of mushroom fiber material --- p.28 / Chapter 2.3.1 --- Enzymatic method --- p.28 / Chapter 2.3.1.1 --- Total dietary fiber (TDF) --- p.28 / Chapter 2.3.1.2 --- Insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) --- p.29 / Chapter 2.3.2 --- Chemical method --- p.29 / Chapter 2.3.2.1 --- Cell wall material --- p.29 / Chapter 2.4 --- Chemical composition of mushroom fiber material --- p.31 / Chapter 2.4.1 --- Monosaccharide composition of non-starch polysaccharides (NSP) --- p.31 / Chapter 2.4.1.1 --- Acid depolymerisation --- p.31 / Chapter 2.4.1.2 --- Neutral sugar derivatization --- p.31 / Chapter 2.4.1.3 --- Determination of neutral sugars by gas chromatography (GC) --- p.32 / Chapter 2.4.1.4 --- Uronic acid content --- p.32 / Chapter 2.4.2 --- Resistant starch content --- p.33 / Chapter 2.4.3 --- Residual protein content --- p.34 / Chapter 2.5 --- Fractionation of mushroom fiber material --- p.34 / Chapter 2.5.1 --- Solvent extraction --- p.34 / Chapter 2.5.2 --- Anion-exchange chromatography --- p.35 / Chapter 2.5.3 --- Gel permeation chromatography --- p.36 / Chapter 2.6 --- Structural analysis of mushroom fiber material --- p.37 / Chapter 2.6.1 --- Linkage analysis by methylation --- p.37 / Chapter 2.6.1.1 --- Preparation of methylsufinyl carbanion (Dimsyl) --- p.37 / Chapter 2.6.1.2 --- Preparation and dissolution of sample --- p.37 / Chapter 2.6.1.3 --- Methylation --- p.38 / Chapter 2.6.1.4 --- Hydrolysis --- p.38 / Chapter 2.6.1.5 --- Reduction and acetylation --- p.39 / Chapter 2.6.1.6 --- Determination of partially methylated alditol acetate (PMAA) by gas chromatograph-mass spectrometry (GC-MS) --- p.39 / Chapter 2.6.2 --- Fourier-transform infrared (FTIR) spectroscopy --- p.40 / Chapter CHAPTER THREE : --- RESULTS AND DISCUSSION --- p.41 / Chapter 3.1 --- Chemical composition of mushrooms --- p.41 / Chapter 3.1.1 --- Moisture content --- p.41 / Chapter 3.1.2 --- Carbohydrate content --- p.41 / Chapter 3.1.3 --- Protein content --- p.44 / Chapter 3.1.4 --- Amino acid profile --- p.44 / Chapter 3.1.5 --- Dietary fiber content --- p.48 / Chapter 3.1.6 --- Cell wall material --- p.53 / Chapter 3.1.7 --- Comparison of the yield and composition of TDF and CWM --- p.55 / Chapter 3.1.8 --- "Monosaccharide composition of the dietary fiber (TDF, IDF and SDF) and cell wall material (CWM)" --- p.57 / Chapter 3.2 --- Fractionation of TDF and CWM --- p.69 / Chapter 3.2.1 --- Solvent extraction --- p.69 / Chapter 3.2.2 --- Monosaccharide composition of solvent fractionated TDF and CWM --- p.71 / Chapter 3.2.3 --- Anion-exchange chromatography --- p.78 / Chapter 3.2.4 --- Gel permeation chromatography --- p.82 / Chapter 3.2.5 --- Monosaccharide composition of fractionated fiber material by anion-exchange chromatography --- p.84 / Chapter 3.3 --- Structural analysis --- p.86 / Chapter 3.3.1 --- Partially methylated alditol acetate (PMAA) --- p.86 / Chapter 3.3.1.1 --- Alkali-extracted water-soluble fractions of V. volvacea fiber material --- p.95 / Chapter 3.3.1.2 --- Alkali-extracted water-soluble fractions of P. sajor-caju fiber material --- p.99 / Chapter 3.3.1.3 --- Alkali-extracted water-soluble fractions of P. tuber-regium fiber material --- p.102 / Chapter 3.3.1.4 --- Alkali-extracted water-insoluble fractions of the mushroom fiber material --- p.106 / Chapter 3.3.1.5 --- Alkali- and acid- resistant fractions of the mushroom fiber material --- p.109 / Chapter 3.3.2 --- Infrared spectroscopy --- p.112 / Chapter 3.4 --- "β (l→3), (→4) glucan" --- p.119 / Chapter CHAPTER FOUR : --- CONCLUSION --- p.121 / REFERENCES --- p.125 / RELATED PUBLICATIONS --- p.137

Ma Yam Tak. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2006. / Includes bibliographical references (leaves 280-299). / Abstracts in English and Chinese. / Thesis Committee: --- p.i / Acknowledgements --- p.ii / Abstract --- p.iii / 摘要 --- p.vi / Content --- p.viii / List of Tables --- p.xvii / List of Figures --- p.xxiv / Abbreviations --- p.xxvi / Chapter Chapter 1: --- Introduction --- p.1 / Chapter 1.1 --- Reactive oxygen species (ROS) --- p.1 / Chapter 1.1.1 --- Definition --- p.1 / Chapter 1.1.2 --- Formation of ROS --- p.2 / Chapter 1.1.2.1 --- Homolysis --- p.2 / Chapter 1.1.2.2 --- Reaction with pre-formed odd-electron species --- p.2 / Chapter 1.1.2.3 --- Electron transfer --- p.3 / Chapter 1.1.2.4 --- Metabolism and cellular functions --- p.3 / Chapter 1.1.3 --- Sources of ROS in human --- p.4 / Chapter 1.1.4 --- Chemistry and Biochemistry of ROS --- p.6 / Chapter 1.1.4.1 --- Superoxide anion radical (O2、) --- p.6 / Chapter 1.1.4.2 --- Hydrogen peroxide (H2O2) --- p.8 / Chapter 1.1.4.3 --- Hydroxyl radical (HO) --- p.9 / Chapter 1.1.5 --- Lipid peroxidation --- p.10 / Chapter 1.2 --- Antioxidants --- p.11 / Chapter 1.2.1 --- Definition --- p.11 / Chapter 1.2.2 --- Mechanism of action --- p.11 / Chapter 1.2.3 --- Natural antioxidants --- p.13 / Chapter 1.2.3.1 --- Endogenous antioxidants --- p.13 / Chapter 1.2.3.2 --- Exogenous antioxidants --- p.14 / Chapter 1.2.4 --- Synthetic antioxidants --- p.15 / Chapter 1.3 --- Oxidative stress --- p.16 / Chapter 1.3.1 --- Balance between ROS and antioxidants --- p.16 / Chapter 1.3.2 --- Diseases associated with oxidative stress --- p.16 / Chapter 1.3.3 --- Beneficial effects of dietary antioxidants towards degenerative diseases --- p.18 / Chapter 1.4 --- Principles of assay --- p.21 / Chapter 1.4.1 --- Evaluation of antioxidant activity --- p.21 / Chapter 1.4.1.1 --- ABTS radical cation scavenging activity --- p.21 / Chapter 1.4.1.2 --- DPPH radical scavenging capacity --- p.21 / Chapter 1.4.1.3 --- p-carotene bleaching assay --- p.22 / Chapter 1.4.1.4 --- Ferric reducing antioxidant power --- p.23 / Chapter 1.4.1.5 --- Hydroxyl radical scavenging activity --- p.23 / Chapter 1.4.2 --- Determination of phenolic content --- p.24 / Chapter 1.4.2.1 --- Folin-Ciocalteu method --- p.24 / Chapter 1.4.2.2 --- Enzymatic method --- p.25 / Chapter 1.4.3 --- Determination of Hydroxymethylfurfural (HMF) --- p.25 / Chapter 1.5 --- Effect of food processing on antioxidant activity --- p.27 / Chapter 1.5.1 --- Blanching --- p.27 / Chapter 1.5.2 --- Drying --- p.29 / Chapter 1.5.2.1 --- Sun-drying or air-drying --- p.29 / Chapter 1.5.2.2 --- Oven-drying --- p.30 / Chapter 1.5.2.3 --- Infrared-drying or microwave-drying --- p.33 / Chapter 1.5.2.4 --- Freeze-drying --- p.34 / Chapter 1.5.3 --- Canning --- p.34 / Chapter 1.5.4 --- General thermal treatment --- p.36 / Chapter 1.5.5 --- Freezing --- p.37 / Chapter 1.6 --- Mushroom antioxidants --- p.44 / Chapter 1.6.1 --- Nutritional information --- p.44 / Chapter 1.6.2 --- Antioxidant activity of edible mushrooms --- p.44 / Chapter 1.6.3 --- Antioxidant components --- p.47 / Chapter 1.7 --- Objectives --- p.50 / Chapter Chapter 2: --- Method development --- p.63 / Chapter 2.1 --- Introduction --- p.63 / Chapter 2.2 --- Materials and method --- p.67 / Chapter 2.2.1 --- Standard preparation --- p.67 / Chapter 2.2.2 --- Preparation of mushroom crude extracts --- p.67 / Chapter 2.2.3 --- Optimization of the assay on mushroom extracts and standards / Chapter 2.2.3.1 --- Volume ratio between various reagents and samples --- p.69 / Chapter 2.2.3.2 --- Reaction kinetics --- p.69 / Chapter 2.2.3.3 --- Comparison of response of phenolic standards to the enzymatic method and the Folin Ciocalteu (FC) method --- p.70 / Chapter 2.2.3.3.1 --- Enzymatic method --- p.70 / Chapter 2.2.3.3.2 --- FC method --- p.70 / Chapter 2.2.4 --- Statistical analysis --- p.71 / Chapter 2.3 --- Results and discussions --- p.75 / Chapter 2.3.1 --- Sample-to-reagent volume ratio --- p.75 / Chapter 2.3.2 --- Reaction kinetics --- p.77 / Chapter 2.3.3 --- Response of phenolic standards to the enzymatic method and FC method --- p.82 / Chapter 2.3.3.1 --- General trends --- p.82 / Chapter 2.3.3.2 --- Mechanism in the response of phenolic standards to the enzymatic reaction --- p.84 / Chapter 2.3.3.3 --- Mechanism in the response of phenolic standards towards the FC method --- p.86 / Chapter 2.3.4 --- Response of interfering compounds to the enzymatic method and the FC method --- p.88 / Chapter 2.3.5 --- Response of mushroom crude extracts to the enzymatic method and the FC method --- p.89 / Chapter 2.4 --- Conclusion --- p.90 / Chapter Chapter 3: --- Mushroom screening --- p.92 / Chapter 3.1 --- Introduction --- p.92 / Chapter 3.1.1 --- Agrocybe aegerita (Aa) --- p.92 / Chapter 3.1.2 --- Volvariella volvacea (Vv) --- p.93 / Chapter 3.1.3 --- Lentinus edodes (Le) --- p.94 / Chapter 3.1.4 --- Agaricus bisporus (Ab) --- p.95 / Chapter 3.1.5 --- Processing need of fresh mushrooms --- p.95 / Chapter 3.1.6 --- Comparison of antioxidant activity of mushrooms --- p.96 / Chapter 3.2 --- Materials and methods --- p.98 / Chapter 3.2.1 --- Sample preparation --- p.98 / Chapter 3.2.2 --- Proximate analysis of the four fresh edible mushrooms --- p.99 / Chapter 3.2.2.1 --- Crude lipid --- p.99 / Chapter 3.2.2.2 --- Crude protein --- p.99 / Chapter 3.2.2.3 --- Ash content --- p.101 / Chapter 3.2.2.4 --- Total dietary fiber (TDF) content --- p.101 / Chapter 3.2.2.5 --- Moisture content --- p.103 / Chapter 3.2.3 --- Sample extraction --- p.103 / Chapter 3.2.4 --- Total phenolic content --- p.103 / Chapter 3.2.5 --- Evaluation of antioxidant activity --- p.104 / Chapter 3.2.5.1 --- ABTS radical cation scavenging activity --- p.104 / Chapter 3.2.5.2 --- DPPH radical scavenging capacity --- p.105 / Chapter 3.2.5.3 --- Ferric Reducing Antioxidant Power --- p.106 / Chapter 3.2.5.4 --- β-carotene bleaching assay --- p.107 / Chapter 3.2.5.5 --- Hydroxyl radical scavenging activity --- p.108 / Chapter 3.2.6 --- Statistical analysis --- p.109 / Chapter 3.3 --- Results and Discussion --- p.110 / Chapter 3.3.1 --- Proximate analysis --- p.111 / Chapter 3.3.2 --- Total phenolic content --- p.112 / Chapter 3.3.3 --- Antioxidant activities --- p.114 / Chapter 3.3.3.1 --- ABTS radical cation scavenging activity --- p.114 / Chapter 3.3.3.2 --- DPPH radical scavenging capacity --- p.115 / Chapter 3.3.3.3 --- Ferric Reducing Antioxidant Power --- p.120 / Chapter 3.3.3.4 --- β-carotene bleaching assay --- p.121 / Chapter 3.3.3.5 --- Hydroxyl radical scavenging activity --- p.124 / Chapter 3.4 --- Correlation between antioxidant activities and total phenolic content --- p.127 / Chapter 3.5 --- Summary --- p.128 / Chapter Chapter 4: --- Effect of thermal processing on mushroom antioxidants --- p.131 / Chapter 4.1 --- Introduction --- p.131 / Chapter 4.1.1 --- General procedures of thermal processing on mushrooms --- p.131 / Chapter 4.1.1.1 --- Canning --- p.136 / Chapter 4.1.1.2 --- Drying --- p.136 / Chapter 4.1.2 --- Previous studies on the effect of thermal processing on mushroom antioxidants --- p.136 / Chapter 4.2 --- Materials and methods --- p.140 / Chapter 4.2.1 --- Thermal processing --- p.140 / Chapter 4.2.1.1 --- Canning --- p.140 / Chapter 4.2.1.2 --- Drying --- p.143 / Chapter 4.2.2 --- Sample preparation --- p.144 / Chapter 4.2.3 --- Sample extraction --- p.145 / Chapter 4.2.4 --- Evaluation of antioxidant activity --- p.145 / Chapter 4.2.5 --- Total phenolic content --- p.146 / Chapter 4.2.6 --- Measurement of Hydromethylfurfural (HMF) --- p.146 / Chapter 4.2.7 --- Statistical analysis --- p.147 / Chapter 4.3 --- Results --- p.148 / Chapter 4.3.1 --- ABTS radical cation scavenging activity --- p.148 / Chapter 4.3.1.1 --- Canning --- p.148 / Chapter 4.3.1.1.1 --- Effect of blanching --- p.148 / Chapter 4.3.1.1.2 --- Effect of sterilization time --- p.149 / Chapter 4.3.1.1.3 --- Effect of addition of vitamin C --- p.149 / Chapter 4.3.1.1.4 --- Effect of storage --- p.151 / Chapter 4.3.1.2 --- Drying --- p.151 / Chapter 4.3.1.2.1 --- Effect of blanching --- p.152 / Chapter 4.3.1.2.2 --- Effect of drying time --- p.153 / Chapter 4.3.1.2.3 --- Effect of drying temperature --- p.154 / Chapter 4.3.1.2.4 --- Effect of storage --- p.155 / Chapter 4.3.2 --- Ferric Reducing Antioxidant Power --- p.165 / Chapter 4.3.2.1 --- Canning --- p.165 / Chapter 4.3.2.1.1 --- Effect of blanching --- p.165 / Chapter 4.3.2.1.2 --- Effect of sterilization time --- p.166 / Chapter 4.3.2.1.3 --- Effect of addition of vitamin C --- p.167 / Chapter 4.3.2.1.4 --- Effect of storage --- p.168 / Chapter 4.3.2.2 --- Drying --- p.169 / Chapter 4.3.2.2.1 --- Effect of blanching --- p.170 / Chapter 4.3.2.2.2 --- Effect of drying time --- p.171 / Chapter 4.3.2.2.3 --- Effect of drying temperature --- p.172 / Chapter 4.3.2.2.4 --- Effect of storage --- p.173 / Chapter 4.3.3 --- β-carotene bleaching assay --- p.182 / Chapter 4.3.3.1 --- Canning --- p.182 / Chapter 4.3.3.1.1 --- Effect of blanching --- p.183 / Chapter 4.3.3.1.2 --- Effect of sterilization time --- p.183 / Chapter 4.3.3.1.3 --- Effect of addition of vitamin C --- p.184 / Chapter 4.3.3.1.4 --- Effect of storage --- p.184 / Chapter 4.3.3.2 --- Drying --- p.185 / Chapter 4.3.3.2.1 --- Effect of blanching --- p.186 / Chapter 4.3.3.2.2 --- Effect of drying time --- p.187 / Chapter 4.3.3.2.3 --- Effect of drying temperature --- p.188 / Chapter 4.3.3.2.4 --- Effect of storage --- p.189 / Chapter 4.3.4 --- Hydroxyl radical scavenging activity --- p.198 / Chapter 4.3.4.1 --- Canning --- p.198 / Chapter 4.3.4.1.1 --- Effect of blanching --- p.198 / Chapter 4.3.4.1.2 --- Effect of sterilization time --- p.199 / Chapter 4.3.4.1.3 --- Effect of addition of vitamin C --- p.200 / Chapter 4.3.4.1.4 --- Effect of storage --- p.201 / Chapter 4.3.4.2 --- Drying --- p.201 / Chapter 4.3.4.2.1 --- Effect of blanching --- p.202 / Chapter 4.3.4.2.2 --- Effect of drying time --- p.203 / Chapter 4.3.4.2.3 --- Effect of drying temperature --- p.203 / Chapter 4.3.4.2.4 --- Effect of storage --- p.204 / Chapter 4.3.5 --- Total phenolic content --- p.214 / Chapter 4.3.5.1 --- Canning --- p.214 / Chapter 4.3.5.1.1 --- Effect of blanching --- p.215 / Chapter 4.3.5.1.2 --- Effect of sterilization time --- p.217 / Chapter 4.3.5.1.3 --- Effect of addition of vitamin C --- p.218 / Chapter 4.3.5.1.4 --- Effect of storage --- p.219 / Chapter 4.3.5.2 --- Drying --- p.223 / Chapter 4.3.5.2.1 --- Effect of blanching --- p.223 / Chapter 4.3.5.2.2 --- Effect of drying time --- p.225 / Chapter 4.3.5.2.3 --- Effect of drying temperature --- p.226 / Chapter 4.3.5.2.4 --- Effect of storage --- p.227 / Chapter 4.3.6 --- The Hydroxymethylfurfural (HMF) content --- p.237 / Chapter 4.3.6.1 --- Canning --- p.237 / Chapter 4.3.6.1.1 --- Effect of blanching --- p.237 / Chapter 4.3.6.1.2 --- Effect of sterilization time --- p.238 / Chapter 4.3.6.1.3 --- Effect of addition of vitamin C --- p.238 / Chapter 4.3.6.1.4 --- Effect of storage --- p.239 / Chapter 4.3.6.2 --- Drying --- p.239 / Chapter 4.3.6.2.1 --- Effect of blanching --- p.239 / Chapter 4.3.6.2.2 --- Effect of drying time --- p.240 / Chapter 4.3.6.2.3 --- Effect of drying temperature --- p.241 / Chapter 4.3.6.2.4 --- Effect of storage --- p.242 / Chapter 4.4 --- Summary --- p.249 / Chapter 4.5 --- Discussion --- p.257 / Chapter 4.5.1 --- Reduction of antioxidant activities in mushrooms by heat treatment --- p.257 / Chapter 4.5.2 --- Effect of blanching --- p.259 / Chapter 4.5.3 --- Effect of sterilization time --- p.260 / Chapter 4.5.4 --- Effect of drying time and temperature --- p.262 / Chapter 4.5.5 --- Effect of addition of vitamin C --- p.263 / Chapter 4.5.6 --- Changes during storage --- p.265 / Chapter 4.5.7 --- Difference in canning and drying --- p.269 / Chapter Chapter 5: --- Conclusions --- p.275 / References --- p.280