Results 31 to 40 of about 25,394 (217)
Effects of Different Cooking Methods on the Contents and Activities of Active Substances in Shiitake Mushroom Digested in Vitro in Simulated Gastrointestinal Juices [PDF]
Shipin KexueThis study investigated the effects of different cooking methods and durations on the contents and activities of bioactive compounds in shiitake mushroom digested in vitro in simulated gastrointestinal juices.
YAO Fen, LIU Hongxia, FAN Xiuzhi, SHI Defang, YIN Chaomin, GAO Hong, ZHANG Yu, YAO Wang
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Changes in Texture and Flavor of Dehydrated Shiitake Mushroom during Rehydration [PDF]
Shipin KexueThis study was conducted in order to explore the changes in the texture and flavor of dried shiitake mushroom during rehydration. Dried shiitake mushroom was rehydrated at different constant temperatures (40 and 100 ℃) for up to 180 min.
LI Qianyu, CAO Xuehui, ZHUO Qiuchen, YOU Kaiyan, LIANG Zhitang, ZHU Danshi
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Flagellate dermatitis secondary to intake shiitake mushrooms
Atención Primaria, 2021 A 63-year-old man presented with severely itching dermatitis without other signs or symptoms. His medical history was unremarkable. On physical examination, confluent erythematous micropapules in a linear and parallel pattern on the trunk were observed, simulating a whiplash-striped appearance (Figs. 1 and 2).
Gomez-Moyano, Elisabeth +1 more
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Hypersensitivity pneumonitis induced by Shiitake mushroom spores [PDF]
Medical Mycology, 2012 Hypersensitivity pneumonitis (HP) is a pulmonary granulomatosis involving an immunoallergic mechanism caused by chronic inhalation of antigens, most frequently organic substances, as well as chemicals. We report the first European case of hypersensitivity pneumonitis due to the inhalation of Shiitake mushroom spores.
Alexandre, Ampere +4 more
openaire +2 more sources
Journal of Fungi, 2023 Edible mushrooms are seen as a way of increasing dietary diversity and achieving food security in Ethiopia. The aim of this study was to develop substrates using locally available agro-industrial by-products and animal manures to enhance the production ...
Buzayehu Desisa +5 more
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Acta Agriculturae Slovenica, 2017 Shiitake is an edible mushroom native to East Asia. In the present research, the soaking water was targeted as the vehicle to enrich the substrate. The amount of nutrients in the substrate is severely reduced by mycelium growth and development during ...
Mohammad Ebrahim RANJBAR +2 more
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Journal of Biological Researches, 2012 Shiitake mushroom (Lentinus edodes) is one of the wood mushroom types that can be consumed as a food as well as for a medicalpurpose. Lentinan, a polysaccharide contained in shiitake, is well known for its use on cancer medication.
Noor Erma NS +5 more
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Horticulturae, 2022 This study investigates the sustainable production of Shiitake (Lentinula edodes) mushroom using agro-industrial wastes. The substrate of Shiitake (80% rice straw + 20% sugar cane bagasse) was moistened with 0 (freshwater as control), 50, and 100 ...
Pankaj Kumar +10 more
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An Improved MobileNetV3 Mushroom Quality Classification Model Using Images with Complex Backgrounds
Agronomy, 2023 Shiitake mushrooms are an important edible fungus, and their nutrient content is related to their quality. With the acceleration of urbanization, there has been a serious loss of population and shortage of labor in rural areas.
Fengwu Zhu +4 more
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Factory Production Process of Shiitake Mushrooms
Asian Journal of Advances in Agricultural Research, 2022 In recent years, edible mushrooms factory production has been developing rapidly, equipped with a multitude of facilities and equipment supporting the shiitake mushroom stick cultivation mode, which can fully realize the whole process of mechanized operation.
Peifang Cai, Rong Dong
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