The effect of UV radiation, cooking and storage on the D vitamer content of dried Agaricus bisporus mushrooms
dc.contributor.author | Cardwell, Glenn | |
dc.contributor.supervisor | Lucinda Black | en_US |
dc.contributor.supervisor | Anthony James | en_US |
dc.contributor.supervisor | Janet Bornman | en_US |
dc.date.accessioned | 2023-06-23T00:59:29Z | |
dc.date.available | 2023-06-23T00:59:29Z | |
dc.date.issued | 2023 | en_US |
dc.identifier.uri | http://hdl.handle.net/20.500.11937/92543 | |
dc.description.abstract |
Fresh button mushrooms exposed to pulsed UV radiation, then air-dried, increase their D vitamer concentration to a level of human nutritional importance. About two thirds of the D vitamers are retained after 12 months of storage. Furthermore, virtually all the D vitamers are retained after common household cooking methods. UV-irradiated dried mushrooms are a long shelf-life, convenient source of D vitamers with the potential to reverse or prevent vitamin D deficiency. | en_US |
dc.publisher | Curtin University | en_US |
dc.title | The effect of UV radiation, cooking and storage on the D vitamer content of dried Agaricus bisporus mushrooms | en_US |
dc.type | Thesis | en_US |
dcterms.educationLevel | PhD | en_US |
curtin.department | School of Population Health | en_US |
curtin.accessStatus | Open access | en_US |
curtin.faculty | Health Sciences | en_US |
curtin.contributor.orcid | Cardwell, Glenn [0000-0001-7818-5453] | en_US |