Orientador: Gabriela Alves Macedo / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-09T20:55:18Z (GMT). No. of bitstreams: 1 Belluzzo_AnaSilviaFidelis_M.pdf: 543983 bytes, checksum: 4ba59a1be11189148a8bc2dab6c5609f (MD5) Previous issue date: 2008 / Resumo: O pêssego é uma das frutas que vêm ganhando destaque na produção nacional. Dentre as principais variedades produzidas, a biuti é uma das mais cultivadas, sendo utilizada tanto para o consumo in natura quanto para a indústria. A indústria de processamento de pêssego encontra muita dificuldade na manutenção da qualidade de seus produtos devido às alterações orgnolépticas que ocorrem durante sua vida de prateleira. A principal causa dessas alterações são as enzimas peroxidase (PDO) e polifenoloxidase (PPO), as quais catalisam reações de escurecimento enzimático, causando também mudanças indesejáveis no sabor e textura dos alimentos. O objetivo deste trabalho foi investigar as características bioquímicas da PPO de pêssego biuti, propor um tratamento térmico eficiente para a inativação da PPO e quantificar os compostos fenólicos e antioxidantes do pêssego congelado, pêssego em calda e polpa de pêssego. A PPO apresentou atividade ótima a 20°C em pH 5,5. A enzima se mostr ou estável após 30 minutos de tratamento térmico na faixa de 15 a 40°C. Na fa ixa de pH 7,0 a 8,0 a atividade ainda se manteve a níveis de 70 a 90% de atividade. A ação dos inibidores mostrou que os mais eficientes foram: ácido ascórbico, metabissulfito de sódio, ß-mercaptoetanol e L-cisteína, inibindo aproximadamente 100% da enzima nas concentrações de 5,0 e 10,0 mM. No estudo da inativação enzimática, ácido ascórbico, ß-mercaptoetanol, metabissulfito de sódio e L-cisteína inativaram cerca de 100% da enzima nas concentrações de 0,001 e 0,005 M, quando incubados a 50°C. O método de planejamento experimental avaliou os efeitos das variáveis pH, temperatura e concentração de inibidor na atividade da PPO. Os resultados mostraram que a enzima é totalmente inativada nas condições de processo aplicadas na indústria de alimentos, o que pode indicar uma falha no tratamento térmico da indústria ou uma provável regeneração da PPO do pêssego biuti, já que as indústrias têm problemas com esta enzima durante a estocagem dos produtos. Para se obter a resposta, novos estudos devem ser realizados. Na determinação de fenóis totais, a fração que apresentou maior concentração desses compostos foi a polpa de pêssego, apresentando em média, 0,210 mg de ácido gálico / mL, assim como, maior índice de antioxidação, 2,10 / Abstract: The production of peach in the national market has been increasing lately. Among all the varieties produced, biuti has one of the greatest production, and can be used both for in the food industry and for in natura consume. There is a great difficulty in keeping the quality of the products processed in the peach industry due to the organoleptic changes that happen during shelf life. The main reason for these changes is the peroxidase (PDO) and polyphenoloxidase (PPO), which are catalysts of enzymatic browning reactions, causing undesirable changes in food flavor and texture. The objectives of this work is study the biochemical characteristics of PPO in biuti peach, propose an efficient heat treatment for PPO inactivation and quantify the antioxidant and phenolic compounds in freezed peach, canned peach and peach pulp. PPO presented high activity at 20°C and pH 5.5. The enzyme is stable after 30 minutes of heat treatment between 15 and 40°C. From pH 7.0 to 8.0 the activity was kept betw een 70 and 90%. The most efficent inhibitors were: ascorbic acid, sodium metabisulfite, ß-mercaptoethanol and L-cisteine, inhibiting almost 100% of the enzyme for 5.0 and 10,0 mM. The enzymatic inactivation study showed that ascorbic acid, sodium metabisulfite, ß- mercaptoethanol and L-cisteine inactivate nearly 100% of the enzyme when used in concentrations of 0.001 and 0.005 M at 50°C. The effect of pH, temperature and inhibitor concentration on PPO activity was evaluated using experimental design. The results showed that the enzyme is completely inactivated in the process conditions used in the food industry, which can suggest some failure in the heat treatment or a possible regeneration of PPO in biuti peach, since industries have problems with this enzyme during the shelf life of these products. In order to obtain this answer, new studies must be conducted. The peach pulp was the fraction that presented the highest total phenol content, 0.210 mg of galic acid/mL, and the highest antioxidant status, 2.10 / Mestrado / Mestre em Ciência de Alimentos

A large number of commercial and some novel Brunel synthesised surfactants have been studied with a view to their potential usefulness for enhanced oil recovery (EOR) application. Ethoxylated phenols and their sulphonated derivatives were given especially high priority. The surfactants were well-characterised in order to understand their EOR potential. High pressure liquid chromatography, mass spectrometry, Raman spectrometry, nuclear magnetic resonance spectrometry and other quantitative techniques were used. Aspects of their behaviour (as single components and as blends with co-surfactants and co-solvents) which have been considered in terms of: (i) phase behaviour with brine and hydrocarbons (ii) adsorption onto various oxide surfaces (iii) interfacial properties such as surface tension, wetting, contact angles and viscosity (iv) stability Three different blends using sulphonated surfactants which: (i) produce a microeinulsion which is stable to high salinity brines over a large temperature range (ii) exhibit low adsorption onto reservoir rock (iii) interfacial tension as low as 10-2mNm-1 have been subsequently optimised. Core flooding tests carried out under reservoir conditions produced an additional 20% of the original-oil-in-place.

Waste-generating industrialisation is intrinsically associated with population and economic proliferation. This places considerable emphasis on South Africa's water shortage due to the integral relationship between population growth rate and infrastructure development. Of the various types of industry-generated effluents, those containing organic pollutants such as phenols are generally difficult to remediate. Much work has been reported in the literature on the use of enzymes for the removal of phenols from these waste-streams but little application of this bioremediation approach has reached practical fruition. This study focuses on integrating and synergistically combining the advantages of enzyme-mediated dephenolisation of synthetic and industrial effluent with that of membrane teclmology. The ability of the enzyme polyphenol oxidase to convert phenol and a number of its derivatives to chemically reactive o-quinones has been reported extensively in the literature. These o-quinones can then physically be removed from solution using various precipitation or adsorption techniques. The enzyme is, however, plagued by a product-induced phenomenon known as suicide inactivation, which renders it inactive and thus limits its application as a bioremediation tool. Integrating membrane technology with the enzyme's catalytic ability by immobilising polyphenol oxidase onto polysulphone and poly(ether sulphone) capillary membranes enabled the physical removal of these inhibitory products from the micro-environment of the immobilised enzyme which therefore increased the phenol conversion capability of the immobilised biocatalyst. Under non-immobilised conditions it was found that when exposed to a mixture of various phenols the substrate preference of the enzyme is a function of the R-group. Under immobilised conditions, however, the substrate preference of the enzyme becomes a function of certain transport constraints imposed by the capillary membrane itself. Furthermore, by integrating a quinone-removal process in the enzyme-immobilised bioreactor configuration, a 21-fold increase in the amount of substrate converted per Unit enzyme was observed when compared to the conversion capacity of the inunobilised enzyme without the product removal step. Comparisons were also made using different membrane bioreactor configurations (orientating the capillaries transverse as opposed to parallel to the module axis) and different immobilisation matrices (poly(ether sulphone) and polysulphone capillary membranes). Conversion efficiencies as high as 77% were maintained for several hours using the combination of transverse-flow modules and novel polysulphone capillary membranes. It was therefore concluded that immobilisation of polyphenol oxidase on capillary membranes does indeed show considerable potential for future development.

Crown gall disease of plants is caused by introduction of foreign DNA into susceptible plant cells by strains of Agrobacterium tumefaciens. The expression of bacterial virulence genes is triggered by chemicals present in plant wound exudates. The exudates contain a number of phenolic compounds which act as chemical signals inducing expression of a number of genes directing the DNA transfer process. These are the virulence or vir genes, and vir::lac reporter gene fusions have been widely used to assay vir gene induction in Agrobacterium tumefaciens strains. Using such strains to monitor vir gene expression, Stachel et al. (1985) isolated from Nicotiana tabacum two active acetophenones: 3,5-dimethoxy-4-hydroxyacetophenone, ("acetosyringone" or AS), and α-hydroxy-3,5-dimethoxy-4-hydroxy-acetophenone, ("hydroxyacetosyringone" or HO-AS). However, in vitro assay results suggested that other more common compounds also exhibited activity (Spencer and Towers, 1988). This analysis of structure-activity relationships of induced vir expression in A. tumefaciens was presented in a previous thesis (Paul Spencer, M.Sc. thesis). The results revealed that a variety of commonly occurring plant phenolic compounds were capable of activating vir genes. In addition to the acetophenones, a variety of benzoic and cinnamic acid derivatives, and even a few chalcones of appropriate ring substitution were active. This thesis reports the isolation and identification of a number of these compounds in plant wound exudates. Some Agrobacterium tumefaciens strains are restricted in host range to certain grapevine cultivars. Subsequent to the development of a convenient and sensitive plate-bioassay method, a strongly active component in grapevine wound exudates was purified. A newly described vir-inducing phenolic compound was isolated from a number of Vitis cultivars using gel filtration, thin layer and high pressure liquid chromatographies. This was identified as syringic acid methyl ester (3,5-dimethoxy-4-hydroxybenzoic acid, methyl ester), using mass spectrometry. However, the presence of this compound in grapevine wound exudates does not provide a simple explanation for host range limitation of grapevine strains since it induces vir gene expression in both limited and wide host range strains of A. tumefaciens. Interestingly, neither AS nor HO-AS were present in grapevine-derived extracts. A convenient polyamide column chromatographic method was subsequently developed to permit rapid purification of plant-derived vir gene inducing mixtures, which were detected using the newly developed plate bioassay. Derivatized polyamide fractions were then analysed by combined gas chromatography-mass spectrometry (GC-MS). GC-MS proved to be an ideal means for the identification of the phenolic components in partially purified extracts. Examination of wound exudates from a range of host and non-host species revealed that the production of the acetophenones is restricted to members of the Solanaceae. Some experiments focussed on the biosynthetic precursors of the acetophenones in Nicotiana species. Wound exudates of the majority of species belonging to other plant families contained benzaldehydes and/or benzoic and cinnamic acid derivatives. The induction of virE gene expression was examined in the related Agrobacterium species, A. rhizogenes. To do this, the virE::lacZ gene fusion plasmid pSM358cd was introduced into A. rhizogenes A4 by triparental mating and the strain "A4/pSM358cd" was used to analyze vir activation. Acetophenones, chalcones, benzaldehydes, and benzoic and cinnamic acid derivatives were found to activate vir genes in A. rhizogenes. / Science, Faculty of / Botany, Department of / Graduate

No description available.

The work disclosed in this dissertation outlines a newly discovered acidic alumina-mediated orthoallylation of unprotected phenols and the application of this method to the synthesis of prenylated phenolic natural products including dorsmanin A and hyperbeanol Q. Chapter 1 consists of a literature review of prenylated phenolic compounds and includes a discussion of their biological significance followed by an extensive review of the various synthetic strategies that have been used to prepare them. It is our intention to publish the content of this chapter as a review article for the synthetic chemistry community. Showcased in Chapter 2 is the optimization of a novel prenylation method via acidic alumina as the promoter. Phenols and allyl alcohols are combined with acidic alumina in 1,2-dichloroethane or acetonitrile to induce a proposed coordination of the substrates to the alumina surface via hydrogen bonding which facilitates the regioselective ortho-prenylation of phenols. The extensive substrate scope of this chemistry is discussed. In Chapter 3, this alumina-mediated prenylation is applied to the syntheses of several acylphloroglucinol natural products and unnatural structural analogues which are evaluated for their antimicrobial and anthelmintic (anti-parasitic) activity. Some of these compounds exhibited antimicrobial activity and some exhibited anthelmintic potential. In Chapter 4, this prenylation strategy is further extended to the syntheses of additional prenylated phenolic natural products: (±)-sanjuanolide and dorsmanin A. Investigations towards the synthesis of HP1 are also reported. Development of the syntheses of these natural product targets provides a useful venue to investigate the scope of our alumina-mediated phenol prenylation chemistry and to identify its scope and limitations. / Thesis / Doctor of Philosophy (PhD)

Treatability studies were performed on oily wastewaters produced by petroleum and canning industries. Chlorine dioxide was used for the removal of phenolic compounds from these oily wastewaters. Most of phenolic compounds can be destroyed by chlorine dioxide within 15 minutes if CI02-to-phenol ratios of higher than 5.0 are provided. Factors such as pH, temperature, and COD have little effect on phenol removal. The effectiveness of chlorine dioxide treatment depends critically on the performance of the chlorine dioxide generator. High yields of chlorine dioxide generation can be achieved by maintaining the pH between 2.5 and 3.5, and by controlling the concentration of feed chemicals. For small treatment plants, chlorine dioxide treatment may be an economical process because no expensive equipment is required. / Master of Science

The possibility of acetone shock loadings to phenol acclimated systems resulting in sequential substrate utilization and increased effluent phenol concentrations was evaluated. Phenol acclimated batch and continuous-flow systems, developed with seed from a municipal wastewater treatment plant, were shock loaded with acetone, bacto-peptone, and domestic primary effluent. Phenol and acetone utilization rates were then monitored using direct injection gas-liquid chromatography. The results of the investigation indicated that, under the described experimental conditions, qualitative shock loading of phenol acclimated/utilizing cultures had no significant effect on effluent phenol concentrations. Variations of system pH, however, were found to have extreme effects. / Master of Science

Huang, Hui. / Thesis (Ph.D.)--Chinese University of Hong Kong, 2011. / Includes bibliographical references (leaves 141-154). / Electronic reproduction. Hong Kong : Chinese University of Hong Kong, [2012] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Abstract also in Chinese.

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