Results 1 to 10 of about 16,972 (207)

Effect of Combined Chitosan and Hyperbranched Poly-L-Lysine Based Coating on Prolonging the Shelf Life of Oyster Mushroom (Pleurotus ostreatus) [PDF]

Foods, 2023
To extend the shelf life of oyster mushroom (Pleurotus ostreatus), the effects of chitosan (CS) and hyperbranched poly-L-lysine (HBPL) combined treatment on quality characteristics, nutritional quality, storage characteristics, and enzyme activity of ...
Jianrui Sun, Ruirui Ren, Linlin Yao, Jinglan Li, Li Tong, Jiangfeng Yuan, Dahong Wang   +6 more
doaj   +2 more sources

Peningkatan Kapasitas Produksi Petani Jamur Tiram Desa Karangpring Melalui Teknologi Alat Pengepres Baglog Dua Tuas

Prima: Journal of Community Empowering and Services, 2023
Increasing Production Capacity of Oyster Mushroom Farmers in Karangpring Village through Baglog Two-Level Pressing Technology. The production capacity of baglog manually by oyster mushroom farmers in Karangpring Village, Sukorambi District, Jember ...
Ayu Puspita Arum, Setiyono Setiyono, Gatot Subroto, Wildan Muchlison   +3 more
doaj   +1 more source

Textural and antioxidant properties of mozzarella cheese fortified with dehydrated oyster mushroom flour

Foods and Raw Materials, 2023
As a good source of natural anti-oxidants, oyster mushroom flour can be incorporated in dairy products. However, very few scientific publications provide formulations for dairy products fortified with oyster mushroom flour.
Md. Atiqur Rahman, Joysree Roy, Md. Sultan Mahomud   +2 more
doaj   +1 more source

Instant Oyster Mushroom Congee

Pusaka : Journal of Tourism, Hospitality, Travel and Business Event, 2022
This research is an experimental study that aims to determine: (1) The process of making instant oyster mushroom congee; (2) Panelists acceptance of the organoleptic of instant oyster mushroom congee, which includes color, aroma, texture, taste, and overall (overall assessment); (3) Potassium Nutritional Value of instant oyster mushroom congee.
null Faisal Akbar Zaenal, null Syahrial, null Abdi Nurul Mahsyar   +2 more
openaire   +1 more source

PENINGKATAN DAYA SAING MELALUI STRATEGI PEMASARAN JAMUR TIRAM PUTIH (STUDI KASUS) DI DESA BEKUT

Jurnal Social Economic of Agriculture, 2020
One of the food sources that contains high vegetable protein is oyster mushroom. An oyster mushroom cultivation business in Bekut Village, Tebas district, Sambas was run by Mr. Agustipar since 2016.
Susilawati Cerah, Erifa Syahnaz
doaj   +1 more source

PROTOTYPE OF VACUUM FRYING OYSTER MUSHROOM CHIPS

Jurnal Neutrino: Jurnal Fisika dan Aplikasinya, 2022
Oyster mushroom is plant that is quite easy to cultivate because it only requires growing media for oyster mushrooms, oyster mushroom seeds and a humid place for cultivation.
Anisa Nabillah, Selastia Yuliati, Mustain Zamhari   +2 more
doaj   +1 more source

Oyster Mushroom and its value added products [PDF]

Journal of Agriculture and Horticulture Research, 2021
Abstract Cultivation of mushroom is biotechnological process.Two oyster mushroom studied for its consumption and value added products.Pleurotus sajor caju is good in taste and favorite among people as a food.Soup powder made from Pleurotus sajor caju and other ingredients has good flavor and taste.Tomato-mushroom ketchup made from Pleurotus ...
openaire   +2 more sources

Hypoglycemic and antidyslipidemic potential of Pleurotus ostreatus in streptozotocin-induced diabetic rats

Journal of Advanced Biotechnology and Experimental Therapeutics, 2020
Oyster Mushroom (Pleurotus ostreatus), an edible mushroom, is traditionally being used as a curing. However, hypoglycemic as well as antidyslipidemic effects on methanolic and ethyl acetate extracts of oyster mushroom in streptozotocin-treated diabetic ...
Md. Rezaul Karim, Md. Foyzur Rahman, Md. Rezanur Rahman, Zinat Tamannaa, Dipayon Krisna Ghose, Md. Nurul Islam, Md Tofazzal Hossain, Rokibul Islam, Md. Ataur Rahman   +8 more
doaj   +1 more source

IMMUNOSTIMULANT POTENTIAL OF OYSTER MUSHROOM NUGGET (Pleourotus ostreatus)

Jurnal Pangan dan Agroindustri, 2022
Oyster mushrooms are widely known as having high beta glucan content. Beta glucan is a water insoluble fiber that indicates an immunomodulator with increasing the activity of NK cells in the bloodstream which provides immune effect.
Ardhia Deasy Rosita Dewi, Yayon Pamula Mukti   +1 more
doaj   +1 more source

Nutritional and functional properties of maize-oyster mushroom (Zea mays-Pleurotus ostreatus) based composite flour and its storage stability

Open Agriculture, 2020
The over reliance on starchy foods such as maize flour may lead to protein energy malnutrition (PEM) in children. The enrichment of maize with protein-rich oyster mushroom will improve the nutritional composition of maize flour. This study determined the
Bamidele Oluwaseun P., Fasogbon Beatrice M.   +1 more
doaj   +1 more source