Results 11 to 20 of about 11,951 (253)
Current Biology, 2020 Best known for their culinary value, truffles are lineages that belongs to the Ascomycete fungi. M.-A. Selosse explores the biology underlying their distinct features.
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Potentials of truffles in nutritional and medicinal applications: a review
Fungal Biology and Biotechnology, 2020 Truffles, the symbiotic hypogeous edible fungi, have been worldwide regarded as a great delicacy because of their unique flavor and high nutritional value.
Heayyean Lee +3 more
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Cultivation of Desert Truffles—A Crop Suitable for Arid and Semi-Arid Zones
Agronomy, 2021 Desert truffles are edible hypogeous (forming fruit bodies below ground) fungi that grow in semi-arid and arid areas. They are highly valued for both their culinary and medicinal properties in the Mediterranean basin, the Middle East and the Gulf areas ...
Asuncion Morte +3 more
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Modelling of Rehydration Kinetics of Desert Truffles (Terfezia spp.) Dried by Microwave Oven
Turkish Journal of Agriculture: Food Science and Technology, 2020 It is very important to develop a new way of treatment for foodstuffs to provide consumers more chances to choose their foods. In the present study, we aimed to investigate the effect of microwave drying conditions on the rehydration process of Algerian ...
Mohamed Ghellam, Ilkay Koca
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Rapid MALDI-TOF MS identification of commercial truffles
Scientific Reports, 2019 Truffles are edible mushrooms with similar morphological characteristics, that make it difficult to distinguish between highly prized truffles (such as the Périgord black T. melanosporum) and inexpensive truffles (such as the Asian Black T.
Khalid El Karkouri +4 more
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Insights into VOCs variation derived from Chinese black truffles (<i>Tuber indicum</i>) between grades via <i>E</i>-nose, HS-SPME-GC-MS, and HS-GC-IMS. [PDF]
Food Chem XThis study investigated volatile organic compound (VOC) variations across commercial grades (G1, G2, G3) of Chinese black truffles (Tuber indicum) using electronic nose (E-nose), headspace solid-phase microextraction gas chromatography–mass spectrometry (
Luo Y +8 more
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Truffle thio-flavours reversibly inhibit truffle tyrosinase [PDF]
FEMS Microbiology Letters, 2003 Tyrosinase is an enzyme having two copper atoms at the reactive site occurring in prokaryotic and eukaryotic organisms. In animals tyrosinase is responsible for pigmentation, in plants for protection of injured tissues or, as in fungi, to harden cell walls.
ZARIVI O +5 more
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Food Chemistry, 2022 This work is the first to describe the application of Direct Analysis in Real Time Mass Spectrometry for rapid and simple quality control of black truffles.
K. Losso +6 more
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Desert Truffles and Truffles in Morocco: Biodiversity of Promising Fungi to Combat Desertification
LAFOBA2, 2022 : The desert truffle ( Terfezia ) and other truffles ( Tuber ) have a significant economic and ecological value and are considered as important fungi in Morocco. Desert truffles are important to combat desertification and enhance soil fertility.
F. Henkrar +3 more
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Proximate analysis of lipid composition in Moroccan truffles and desert truffles
Italian Journal of Food Science, 2022 Lipid composition in truffle is essential for nutraceutical and medicinal purposes. Currently, there is no data regarding the lipid content in Moroccan truffles.
F. Henkrar, L. Khabar
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