Results 211 to 220 of about 222,069 (251)

Research Trends in the Study of Edible Mushrooms: Nutritional Properties and Health Benefits.

International Journal of Medicinal Mushrooms, 2022
The consumption of edible-culinary mushrooms for the prevention and treatment of chronic disease has gained increasing attention. This review summarizes trends in the biotechnological and medicinal potential of edible mushrooms cultivated worldwide ...
W. Sganzerla, S. Todorov, A. P. G. da Silva   +2 more
semanticscholar   +1 more source

Identification and Differentiation of Wide Edible Mushrooms Based on Lipidomics Profiling Combined with Principal Component Analysis.

Journal of Agricultural and Food Chemistry, 2021
Mushroom, as a kind of higher fungus, is a precious homology resource of medicine and foods. In this study, total lipids were extracted from eight wild edible mushrooms and subsequently characterized by ultra-high-performance liquid chromatography ...
Fu Yang, Minjie Zhao, Li Zhou, Minghao Zhang, Jikai Liu, E. Marchioni   +5 more
semanticscholar   +1 more source

Pollution level and risk assessment of lead, cadmium, mercury, and arsenic in edible mushrooms from Jilin Province, China.

Journal of Food Science, 2021
To evaluate the pollution level of toxic elements in edible mushrooms from Jilin Province, China, the lead, cadmium, mercury, and arsenic content present in them were monitored and evaluated.
Sijie Liu, Yao Fu, Mao Shi, Hui Wang, Jinzhi Guo   +4 more
semanticscholar   +1 more source

Cultivation of edible ectomycorrhizal mushrooms

Trends in Biotechnology, 2003
The edible mycorrhizal mushrooms include some of the world's most expensive foods and have a global market measured in US$ billions. Despite this, few have been cultivated with any degree of success, and certainly not in volumes that are likely to reverse the catastrophic declines in production that have occurred over the past 100 years.
HALL I.R., W. YUN, AMICUCCI, ANTONELLA
openaire   +3 more sources

Edible Ectomycorrhizal Mushrooms

2012
Edible ectomycorrhizal mushrooms (EEMMs) comprise more than 1000 species and are an important food and forest resource. In this volume of Soil Biology, internationally recognized scientists offer their most recent research findings on these beguiling fungi.
ZAMBONELLI, ALESSANDRA, Gregory M. Bonito   +1 more
openaire   +3 more sources

Edible mushrooms as a novel protein source for functional foods.

Food & Function, 2020
Fast demographic growth has led to increasing interest in low-cost alternative protein sources to meet population needs. Consequently, scientific researchers have been focused on finding under-exploited sources of protein, alternative to those of animal ...
Abigail González, M. Cruz, Carolina Losoya, C. Nobre, Araceli Loredo, R. Rodríguez, J. Contreras, R. Belmares   +7 more
semanticscholar   +1 more source

Functional properties of edible mushrooms

Nutrition, 2000
v ; ok ...
Mattila, Pirjo, Suonpää, Karoliina, Piironen, Vieno   +2 more
openaire   +2 more sources

Edible Mushrooms

1952
(Uploaded by Plazi from the Biodiversity Heritage Library) No abstract provided.
openaire   +1 more source

Cardiotoxic protein from edible mushrooms

Nature, 1974
THE cardiotoxic protein volvatoxin has been isolated from the edible mushroom, Volvariella volvaceae1. We have now isolated another cardiotoxic protein from the edible mushroom Flammulina velutipes (Curt. ex Fries) Sing., which is widely eaten in the Orient and is canned for local consumption and export. We have called this protein flammutoxin.
J Y, Lin, Y J, Lin, C C, Chen, H L, Wu, G Y, Shi, T W, Jeng   +5 more
openaire   +2 more sources

Edible Mushrooms

Edible mushrooms are termed as superfoods owing to their exceptional nutritional profile. This chapter highlights the dietary benefits of edible mushrooms derived from their high content of protein, fiber, complex carbohydrates, vitamins, minerals, and antioxidants.
Vishal Shridhar Moger, Harshitha Gujaran, Shreya Gowda, Pallavi Baliga   +3 more
openaire   +1 more source