Results 171 to 180 of about 14,651 (206)
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Flagellate Mushroom (Shiitake) Dermatitis and Photosensitivity
Dermatology, 1998Flagellate skin lesions occur in some patients after eating the mushroom <i>Lentinus edodes, </i>and they are called shiitake dermatitis in Japan. We describe a 44-year-old man with such skin lesions on his trunk after eating <i>L. edodes, </i>who developed as well photosensitive skin lesions on exposed areas.
K, Hanada, I, Hashimoto
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Food Chemistry, 2016 Various drying methods play important roles in the preservation of foods. However, how the different drying methods affect the quality of some foods is not clear. This paper evaluates the effects of hot air, vacuum, microwave, and microwave vacuum drying
Yuting Tian +2 more
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Medicinal and Therapeutic Value of the Shiitake Mushroom
1993Publisher Summary This chapter describes medicinal and therapeutic value of the shiitake mushroom. The shiitake mushroom is the second most popular edible mushroom in the global market. To explore and possibly exploit the shiitake myth, many scientists have attempted to document its traditional therapeutic value.
S C, Jong, J M, Birmingham
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Cultivation and Utilization of Shiitake Mushroom
2021Shiitake (Lentinula edodes) is the third most commonly cultivated edible mushroom species in the world. It has attracted people’s attention with its medical properties as well as taste and nutritional value. Shiitake which has been known and used in Chinese medicine for more than 2000 years is now considered a great resource for modern clinical and ...
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Shiitake Mushrooms Consumption, Production and Cultivation
Interdisciplinary Science Reviews, 1985AbstractProduction and consumption of the shiitake mushroom has increased steadily since 1945. Interdisciplinary research has facilitated these increases. Japan, the major producer, accounts for nearly 83% of the total world production. Over 60% of the total world production is dried before consumption.
Daniel J. Royse +2 more
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Design of a ShiitakeMushroom Packing Line
Applied Engineering in Agriculture, 1989This paper describes design and testing of a packing line for shiitake mushrooms. Because the mushroom marketing cooperative that used the packing line had limited resources, the design minimized equipment costs. In the final design, seven workers could pack three hundred 99-g (3.5-oz) containers per hour, with variable costs for packing materials and ...
null W. F. Wilcke +3 more
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Deep learning based research on quality classification of shiitake mushrooms
LWT - Food Science and Technology, 2022Ming Fang, Mingwang Gao, Qiang Liu
exaly