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Articles

Effect of different cooking methods on selected quality criteria and polycyclic aromatic hydrocarbon content of cultivated mushrooms (Agaricus bisporus)

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By Charalampos Proestos, Salim Manoharadas, Seray Erhan, Kapodistrian Laboratory
| Wiley Online Library Verified
The effect of different cooking methods (boiling, sous-vide cooking, pan-frying, oven cooking, and barbecuing) on some quality criteria (dry matter content, pH value, cooking loss value, and antioxidant activity) and polycyclic aromatic hydrocarbon (PAH) contents of cultivated mushrooms (Agaricus bisporus) was investigated.
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