Results 101 to 110 of about 211,773 (281)

Pembuatan Nugget Jamur Merang (Volvariella Volvaceae) dengan Penambahan Ikan Gabus (Channa Striata [PDF]

open access: yes, 2016
The research aimed to find out the best combination of straw mushroom and snakehead fish on nuggets production. A completely randomized design used with four treatments and four replications. The treatments consist of MG1 (100% straw mushroom : 0% snake
\u27, P. (Prastia)   +2 more
core  

Synergies and Trade‐Offs in Circular Economy and Community Development Nexus: Pathways to Local Sustainability

open access: yesCorporate Social Responsibility and Environmental Management, EarlyView.
ABSTRACT Recent scholarship shows growing interest in the circular economy (CE) approach, which promotes resource‐efficient, community‐friendly activities. However, scientific evidence is still needed on the synergies and trade‐offs between CE and community development (CD).
Michael Odei Erdiaw‐Kwasie   +6 more
wiley   +1 more source

Molecular Divergence and Species Delimitation of the Cultivated Oyster Mushrooms: Integration of IGS1 and ITS

open access: yesThe Scientific World Journal, 2014
Identification of edible mushrooms particularly Pleurotus genus has been restricted due to various obstacles. The present study attempted to use the combination of two variable regions of IGS1 and ITS for classifying the economically cultivated Pleurotus
Farhat Ahmadi Avin   +4 more
doaj   +1 more source

The use of composted woodchip as a substrate for growing varieties of edible mushrooms [PDF]

open access: yes, 2006
The world market for edible mycorrhizal mushrooms has experienced considerable growth over the past two decades with annual production estimated to exceed 14 billion USD. The market continues to grow due to interest in the nutritional and health benefits
Clarke, A, Frost, D
core  

Nanoparticles in microdroplets: Recent advances in microfluidic generators for producing functional microbeads

open access: yesDroplet, EarlyView.
Functional hybrid microbeads with electrical, magnetic, and/or optical responsiveness have emerged as versatile platforms for biotechnology. This review highlights recent advances in microfluidic technologies for producing such microbeads, with a focus on incorporating functional nanoparticles in microdroplet systems.
  Bayinqiaoge   +2 more
wiley   +1 more source

Intrastrain Comparison of the Chemical Composition and Antioxidant Activity of an Edible Mushroom, Pleurotus giganteus, and Its Potent Neuritogenic Properties

open access: yesThe Scientific World Journal, 2014
Two strains of Pleurotus giganteus (commercial and wild) were tested for their ability to induce neurite outgrowth in rat pheochromocytoma (PC12) and mouse neuroblastoma-2a (N2a) cells.
Chia-Wei Phan   +6 more
doaj   +1 more source

High‐Performance Solar‐Thermal Hydrogel Based on Waste Biomass Materials for Power Generation and Water Purification

open access: yesEcoEnergy, EarlyView.
An environmentally friendly and highly efficient solar evaporator was constructed using waste biomass materials and polyvinyl alcohol carrier, which achieves an outstanding evaporation rate of 1.48 kg m−2 h−1, corresponding to an energy conversion efficiency of 82.49% under 1.0 kW m−2 simulated sunlight irradiation.
Shuo Qi   +10 more
wiley   +1 more source

Transcriptomic Insights and Quantification of Free Amino Acids in Auricularia heimuer Cultivated on Corncob Substrate

open access: yesHorticulturae
Substrate type exerts a critical influence on the growth, development, and nutritional quality of Auricularia heimuer. In this study, agricultural waste-derived corncob was used as the treatment group (T1), with sawdust serving as the control (CK), to ...
Xu Sun   +8 more
doaj   +1 more source

Comparative Effects of Three Microbial Starter Cultures on the Physicochemical and Sensory Quality of Fermented Sausages

open access: yesFood Bioengineering, EarlyView.
ABSTRACT This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste‐active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures—Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages,
Lili Ji   +7 more
wiley   +1 more source

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