PDF) Functionalization of yogurts with Agaricus bisporus extracts

Mushroom extracts contain bioactive compounds potentially useful to functionalize foodstuffs. Herein, alcoholic extracts of Agaricus bisporus were studied for their bioactivity and viability as functional ingredients in a food product with high water

PDF) Agaricus bisporus and its by-products as a source of valuable extracts and bioactive compounds

Molecules, Free Full-Text

Edible mushrooms as a ubiquitous source of essential fatty acids - ScienceDirect

PDF] Functionalization of yogurts with Agaricus bisporus extracts encapsulated in spray-dried maltodextrin crosslinked with citric acid.

Bulk Agaricus Bisporus Extract Organic Agaricus Bisporus Extract Supplier

PDF) Investigation on antimicrobial, antioxidant, and anti-cancerous activity of Agaricus bisporus derived β-Glucan against cervical cancer cell line

Antioxidant properties of fortified yogurt with medicinal mushrooms from Phellinus species - Dimitrova‐Shumkovska - 2022 - Journal of Food Biochemistry - Wiley Online Library

PDF] A natural food ingredient based on ergosterol: optimization of the extraction from Agaricus blazei, evaluation of bioactive properties and incorporation in yogurts.

PDF) Functionalization of yogurts with Agaricus bisporus extracts encapsulated in spray-dried maltodextrin crosslinked with citric acid

New concept of fortified yogurt formulation with encapsulated carrot waste extract - ScienceDirect

Microencapsulation of ergosterol and Agaricus bisporus L. extracts by complex coacervation using whey protein and chitosan: Optimization study using response surface methodology - ScienceDirect

PDF] Functionalization of yogurts with Agaricus bisporus extracts encapsulated in spray-dried maltodextrin crosslinked with citric acid.

Recent advances in Agaricus bisporus polysaccharides: Extraction, purification, physicochemical characterization and bioactivities - ScienceDirect

Microencapsulated saffron floral waste extracts as functional ingredients for antioxidant fortification of yogurt: Stability during the storage - ScienceDirect