Publicação
Beefsteak fungus Fistulina hepatica: phenolic compounds and organic acids contents and antioxidative properties
| Resumo: | Fistulina hepatica mushroom, commonly known as beefsteak fungus, usually is a saprobic and sometimes a parasitic fungus that lives on the wood of hardwoods (especially oaks and chestnut), during Swnmer and Autumn. As the common name suggests, beefsteak fungus is remarkably similar in appearance to raw meat. In the past, it was often cooked and eaten as a substitute for meat. It is sold in several markets and can be eaten raw in salad or with a sauce of parsley and garlic. |
|---|---|
| Autores principais: | Ribeiro, Bárbara |
| Outros Autores: | Valentão, Patrícia; Baptista, Paula; Seabra, Rosa M.; Andrade, Paula B. |
| Assunto: | Fistulina hepatica Phenolic compounds Antioxidant capacity HPLC - DAD |
| Ano: | 2006 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867172905439199232 |
|---|---|
| author | Ribeiro, Bárbara |
| author2 | Valentão, Patrícia Baptista, Paula Seabra, Rosa M. Andrade, Paula B. |
| author2_role | author author author author |
| author_facet | Ribeiro, Bárbara Valentão, Patrícia Baptista, Paula Seabra, Rosa M. Andrade, Paula B. |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Ribeiro, Bárbara\"},{\"Person.name\":\"Valentão, Patrícia\"},{\"Person.name\":\"Baptista, Paula\",\"Person.identifier.orcid\":\"0000-0001-6331-3731\"},{\"Person.name\":\"Seabra, Rosa M.\"},{\"Person.name\":\"Andrade, Paula B.\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Ribeiro, Bárbara Valentão, Patrícia Baptista, Paula Seabra, Rosa M. Andrade, Paula B. |
| datacite.date.Accepted.fl_str_mv | 2006-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2011-07-05T10:57:01Z |
| datacite.date.embargoed.fl_str_mv | 2011-07-05T10:57:01Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Fistulina hepatica Phenolic compounds Antioxidant capacity HPLC - DAD |
| datacite.titles.title.fl_str_mv | Beefsteak fungus Fistulina hepatica: phenolic compounds and organic acids contents and antioxidative properties |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Ribeiro, Bárbara Valentão, Patrícia Baptista, Paula Seabra, Rosa M. Andrade, Paula B. |
| dc.date.Accepted.fl_str_mv | 2006-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2011-07-05T10:57:01Z |
| dc.date.embargoed.fl_str_mv | 2011-07-05T10:57:01Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/5748 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Fistulina hepatica Phenolic compounds Antioxidant capacity HPLC - DAD |
| dc.title.fl_str_mv | Beefsteak fungus Fistulina hepatica: phenolic compounds and organic acids contents and antioxidative properties |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_c94f |
| description | Fistulina hepatica mushroom, commonly known as beefsteak fungus, usually is a saprobic and sometimes a parasitic fungus that lives on the wood of hardwoods (especially oaks and chestnut), during Swnmer and Autumn. As the common name suggests, beefsteak fungus is remarkably similar in appearance to raw meat. In the past, it was often cooked and eaten as a substitute for meat. It is sold in several markets and can be eaten raw in salad or with a sauce of parsley and garlic. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | conferenceObject |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/49b535f1-0e13-41aa-8eed-523b4fd3f4c3/download |
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| identifier.url.fl_str_mv | http://hdl.handle.net/10198/5748 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/5748 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Ribeiro, Bárbara Valentão, Patrícia Baptista, Paula Baptista, Paula https://www.ciencia-id.pt/7D11-FE1E-CD0F 7D11-FE1E-CD0F http://orcid.org/0000-0001-6331-3731 0000-0001-6331-3731 Seabra, Rosa M. Andrade, Paula B. |
| publishDate | 2006 |
| reponame_str | Biblioteca Digital do IPB |
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| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engFistulina hepatica mushroom, commonly known as beefsteak fungus, usually is a saprobic and sometimes a parasitic fungus that lives on the wood of hardwoods (especially oaks and chestnut), during Swnmer and Autumn. As the common name suggests, beefsteak fungus is remarkably similar in appearance to raw meat. In the past, it was often cooked and eaten as a substitute for meat. It is sold in several markets and can be eaten raw in salad or with a sauce of parsley and garlic.application/pdfporBeefsteak fungus Fistulina hepatica: phenolic compounds and organic acids contents and antioxidative propertiesRibeiro, BárbaraValentão, PatríciaPersonalBaptista, PaulaDSpacehttp://dspace.org/items/3f35226a-b17a-4f7d-8da1-3297105cbfe9DSpacehttp://dspace.org/items/3f35226a-b17a-4f7d-8da1-3297105cbfe9BaptistaPaulaCiência IDhttps://www.ciencia-id.pt7D11-FE1E-CD0FORCIDhttp://orcid.org0000-0001-6331-3731Scopus Author IDhttps://www.scopus.com14051688000Scopus Author IDhttps://www.scopus.com57394839600Seabra, Rosa M.Andrade, Paula B.HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.pt2011-07-05T10:57:01Z20062006-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/5748http://purl.org/coar/access_right/c_abf2open accessFistulina hepaticaPhenolic compoundsAntioxidant capacityHPLC - DAD568156 bytesother research producthttp://purl.org/coar/resource_type/c_c94fconference objecthttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/49b535f1-0e13-41aa-8eed-523b4fd3f4c3/downloadREQUIMTE 4º encontroFátima (Portugal) |
| spellingShingle | Beefsteak fungus Fistulina hepatica: phenolic compounds and organic acids contents and antioxidative properties Ribeiro, Bárbara Fistulina hepatica Phenolic compounds Antioxidant capacity HPLC - DAD |
| status | SINGLETON |
| subject.fl_str_mv | Fistulina hepatica Phenolic compounds Antioxidant capacity HPLC - DAD |
| title | Beefsteak fungus Fistulina hepatica: phenolic compounds and organic acids contents and antioxidative properties |
| title_full | Beefsteak fungus Fistulina hepatica: phenolic compounds and organic acids contents and antioxidative properties |
| title_fullStr | Beefsteak fungus Fistulina hepatica: phenolic compounds and organic acids contents and antioxidative properties |
| title_full_unstemmed | Beefsteak fungus Fistulina hepatica: phenolic compounds and organic acids contents and antioxidative properties |
| title_short | Beefsteak fungus Fistulina hepatica: phenolic compounds and organic acids contents and antioxidative properties |
| title_sort | Beefsteak fungus Fistulina hepatica: phenolic compounds and organic acids contents and antioxidative properties |
| topic | Fistulina hepatica Phenolic compounds Antioxidant capacity HPLC - DAD |
| topic_facet | Fistulina hepatica Phenolic compounds Antioxidant capacity HPLC - DAD |
| url | http://hdl.handle.net/10198/5748 |
| visible | 1 |