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Composition of Polyphenols in Wheat Bread Supplemented with Pleurotus ostreatus Mushroom
Pleurotus ostreatus Mushroom Wheat Bread Supplemented
2016/6/2
Pleurotus ostreatus mushrooms were blanched, milled into flour and incorporated into wheat flour at 5, 10 and 15%. These composite flours, together with composite breads developed from these formulati...
Nutritional Composition, Physical Qualities and Sensory Evaluation of Wheat Bread Supplemented with Oyster Mushroom
Nutritional Composition Physical Qualities
2016/6/2
The aim of this study was to evaluate nutritional, physical and sensory qualities of wheat-mushroom bread. Dried Pleurotus ostreatus mushrooms were processed into flour and mixed with wheat flour at 0...
Proximate Composition, Amino Acids and Vitamins Profile of Pleurotus citrinopileatus Singer: An Indigenous Mushroom in Kenya
Proximate Composition Amino Acids
2016/6/2
There are many species of indigenous mushrooms in Kenya which form part of the traditional food system but whose nutritional and cultivation studies have not been completely determined and hence under...
Suitability of Locally Available Substrates for Cultivation of the Kenyan Indigenous Golden Oyster Mushroom (Pleurotus citrinopileatus Singer)
Available Substrates Kenyan Indigenous Golden Oyster Mushroom
2016/6/1
The growth and yield performance of indigenous Pleurotus citrinopileatus on selected locally available substrates were determined as a prelude to its domestication. Seven substrates namely bean straw ...
Effects of a Water-Soluble Bioactive Factor from Grifola frondosa, the Mushroom Maitake on Adipocyte Differentiation
water-soluble bioactive factor adipocyte differentiation leptin
2009/6/18
A bioactive factor inhibiting adipocyte differentiation was found in the water-soluble fraction of Maitake (Grifola frondosa). The fraction including bioactive factors was isolated by HPLC on Superdex...
Fermented Soybean with Thrombosis Preventing Activity Using Mushroom Mycelia as Microbial Source
fermented soybean mushroom mycelia anti-thrombin substance
2009/6/17
Bacillus natto is the main microorganism used to make natto (fermented soybeans), because this microbe has good ability to produce protease. However, it is known that some genera of mushroom also prod...
Effect of Frying with Edible Oil on Antihypertensive Properties of Hatakeshimeji（Lyophyllum decastes Sing.）Mushroom
Hakakeshimeji ACE SBP Lyophyllum decastes
2009/6/10
and inhibitory action on angiotensin converting enzyme (ACE) of Hatakeshimeji mushroom (Lyophyllum decastes Sing.) were investigated. The molecular mass of proteins in the fruit body of Hatakeshimeji ...
Moisture Sorption Isotherms of Lincheu Mushroom（Ganoderma lucidum）
Lincheu mushrooms Sorption models Dynamic method and Isosteric heat
2009/5/20
Sorption isotherms of lincheu mushroom (ganoderma lucidum), a medicinal herb were determined at three temperature levels of 30°C , 40°C and 50°C in the range of the relative humidity from 11% to 97% b...
Detection of Benzoic Acid by an Amperometric Inhibitor Biosensor Based on Mushroom Tissue Homogenate
Mustafa Kemal Sezgintürk Tüge Gö ktuğ Erhan Dinç kaya
2009/3/16
An amperometric benzoic acid-sensing inhibitor biosensor was prepared by immobilizing mushroom (Agaricus bisporus) tissue homogenate on a Clark-type oxygen electrode. The effects of the quantity of mu...
Advances in Mushroom Research in the Last Decade
cytogenetics genetic breeding antimicrobial
2009/3/9
There has been a lot of progress in mushroom science and biotechnology in the last decade. The optimization of PFGE separation of fungal chromosomes allowed the study of the molecular karyotype of mus...
The Biotechnological Potential of Mushroom Tyrosinases
mushroom tyrosinase Agaricus bisporus biosensors
2009/3/2
Over the last decade there has been a significant interest in developing biotechnological applications of tyrosinases. These applications include the production of L-DOPA (3,4-dihydroxyphenyl-L-alanin...