Results 41 to 50 of about 9,921 (207)
Effect of enzymatic hydrolysis process on flavor compounds of Lentinula edodes
Shipin yu jixieObjectiveTo study the effect of the enzymatic hydrolysis process on the flavor compounds of Lentinula edodes.MethodsThe optimized enzymatic hydrolysis process is adopted, with free amino acid, 5'-nucleotide, equivalent umami concentration (EUC), volatile
CUI Guomei +6 more
doaj +1 more source
Agriculture, 2023 The shitake mushroom (lentinula edodes) industry in the Gobi Desert region of southern Xinjiang has experienced rapid development and has reached a certain scale.
Anhui He +5 more
doaj +1 more source
微生物由来リパーゼ活性のスクリーニング : 食用キノコを中心とした担子菌類由来リパーゼの探索 [PDF]
, 2020 キノコに代表される担子菌類は，食用や漢方など，古くから食品や医薬品として利用されてきた。しかしながら，その他の利用，特に，有用物質生産を目的とした「生体触媒」としての有用性については，ほとんど知られていなかった。そこで，本研究では，食用キノコを中心とした担子菌類の，生体触媒としての可能性を探るため，担子菌由来の細胞外分泌型リパーゼの探索を目的として研究を行った。Basidiomycetes containing edible mushrooms have been used for foods and ...
中島 伸佳 +2 more
core +1 more source
Wpływ wybranych dodatków do podłoża na jakość owocników Lentinula edodes (Berg.) Sing.
Acta Scientiarum Polonorum: Hortorum Cultus, 2004 Rosnący w lesie liściastym Lentinula edodes (Berg.) Sing. jest drugim w świecie pod względem znaczenia ekonomicznego uprawianym gatunkiem. Powszechnie nazywany shii-take jest grzybem białej zgnilizny drewna, rośnie na obumarłym drewnie gatunków ...
Janusz Kalbarczyk
doaj +1 more source
Citric Acid Induces the Increase in Lenthionine Content in Shiitake Mushroom, Lentinula edodes
Foods, 2022 Shiitake mushroom, Lentinula edodes, is the second largest edible fungus in the world, with a characteristic aroma. 1,2,3,5,6-pentathioheterocycloheptane, commonly known as lenthionine, is the main source of this aroma.
Mengting Hong +5 more
doaj +1 more source
Food Safety and Health, EarlyView.The global patent landscape of mushroom‐derived functional food was widely analyzed, and AI‐integrated approaches realizing cost‐effective and reliable exploration of functional foods derived from mushrooms were explored. ABSTRACT Global health concerns and the increasing demand for nourishment have collectively driven the rising demand for functional ...
Xihong Zhao +5 more
wiley +1 more source
Blue Light Induced Edible Mushroom (Lentinula edodes) Proteomic Analysis [PDF]
Journal of Fungi, 2020 Blue light is an important environmental factor that induces mushroom growth and morphological changes. In this study, after confirming the morphological difference between Lentinula edodes (LE) under blue light condition (BL) and lightless condition (LL), the increase and decrease in LE protein and the expression of RNA of each protein were confirmed ...
Youn Jin Park, Myoung Jun Jang
openaire +3 more sources
Mating system of five edible species of the mushroom, genus Lentinus [PDF]
Songklanakarin Journal of Science and Technology (SJST), 2006 The aim of this research was to determine the types of mating system of five edible mushrooms in the genus Lentinus, i.e. Lentinus squarrosulus, L. polychrous, L. strigosus, L. giganteus and L.
Dhitaphichit, P., Nawawongwiwat, J.
doaj
Sunflower seed hull: Its value as a broad mushroom substrate [PDF]
, 2016 Sunflower (Heliantus annus) seed hull (SSH), an abundant and cheap lignocellulosicresidue from edible oil-seed industries, was evaluated as an alternative substrate formushroom cultivation.
Curvetto, Nestor Raul +2 more
core
Topics in Cognitive Science, EarlyView.Abstract This manuscript documents a systematic ethnomycological analysis of ethnographic archives. Focusing on texts describing human–fungi interactions, I conduct a global, cross‐cultural review of mushroom use, covering 193 societies worldwide. The study reveals diverse mushroom‐related cultural practices, emphasizing the significance of fungi ...
Roope O. Kaaronen
wiley +1 more source