Zobrazeno 1 - 10
of 407
pro vyhledávání: '"Hypsizygus marmoreus"'
Autor:
Sang-Wook Jeong, Hyeon Ji Yeo, Neul-I Ha, Kyung-Je Kim, Kyoung-Sun Seo, Seong Woo Jin, Young-Woo Koh, Hee Gyeong Jeong, Chang Ha Park, Seung-Bin Im
Publikováno v:
Foods, Vol 13, Iss 20, p 3325 (2024)
Beech mushrooms (Hypsizygus marmoreus) are edible mushrooms commercially used in South Korea. They can be classified into white and brown according to their pigmentation. This study analyzed the metabolites and biological activities of these mushroom
Externí odkaz:
https://doaj.org/article/d33a4553e191474e89e00886d6eefaf5
Autor:
Xiuqing Yang, Tianhao Li, Yu Liu, Yuyi Gu, Jing Li, Chaoping Wang, Longgang Zhao, Xiaofeng Wang, Wenxiang Li, Yanan Sun, Fansheng Cheng, Dan Zhu
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
IntroductionWhite Hypsizygus marmoreus is a popular edible mushroom. It is rich in nutrition and flavor but vulnerable to fungal disease, resulting in nutrient loss and aging.MethodsIn this study, the pathogenic fungus Trichoderma spp. BBP-6 and its
Externí odkaz:
https://doaj.org/article/102425cdc9814c6a8f2a8b36a068a8dc
Autor:
Fang Liu, Lin Ma, Weifeng Chen, Sifan Wang, Chuanzheng Wei, Chengpo Huang, Yimin Jiang, Song Wang, Hongyan Lin, Jian Chen, Gang Wang, Baogui Xie, Zongsheng Yuan
Publikováno v:
BMC Microbiology, Vol 23, Iss 1, Pp 1-12 (2023)
Abstract Background A high concentration of CO2 will stagnate the development of the newly formed primordia of Hypsizygus marmoreus, hinder the development of the mushroom cap, thereby inhibiting the normal differentiation of the fruiting body. Moreo
Externí odkaz:
https://doaj.org/article/a80e19ada06a4b3f82465f239308ca36
Autor:
Shaoxiong Zhou, Zheng Xiao, Junzheng Sun, Longxiang Li, Yingying Wei, Mengjie Yang, Yanrong Yang, Junchen Chen, Pufu Lai
Publikováno v:
Molecules, Vol 29, Iss 14, p 3393 (2024)
Hypsizygus marmoreus has abundant proteins and is a potential source for the development of bioactive peptides. However, currently, the research on the bioactive components of H. marmoreus mainly focuses on polysaccharides, and there is no relevant r
Externí odkaz:
https://doaj.org/article/00d9b1304474417ab63a0d0922509423
Publikováno v:
Foods, Vol 13, Iss 13, p 2086 (2024)
This paper investigated the effects of steam explosion (SE) pretreatment on the structural characteristics and antioxidant activity of Hypsizygus marmoreus polysaccharides (HPS). Hypsizygus marmoreus samples were pretreated at different SE temperatur
Externí odkaz:
https://doaj.org/article/a66c8a447caa4df093ac376e93ef35e8
Publikováno v:
Shipin Kexue, Vol 44, Iss 8, Pp 268-276 (2023)
The effects of hot air drying (60, 70 and 80 ℃), freeze drying and natural air drying on the volatile flavor compounds in the pileus and stipe of Hypsizygus marmoreus were investigated by headspace solid phase microextraction-gas chromatography-mas
Externí odkaz:
https://doaj.org/article/cb414026efbf4f9e8aadc927fa242278
Autor:
Pufu Lai, Longxiang Li, Yingying Wei, Junzheng Sun, Baosha Tang, Yanrong Yang, Junchen Chen, Li Wu
Publikováno v:
Foods, Vol 13, Iss 9, p 1322 (2024)
Gas chromatography–ion mobility spectroscopy (GC-IMS) was used to analyze the volatile components in dried Hypsizygus marmoreus of different drying methods, including hot air drying (HAD), heat pump drying (HPD), heated freeze-drying (HFD), and unh
Externí odkaz:
https://doaj.org/article/4b651fd1a1114864b8ff014bd7c71e71
Publikováno v:
Foods, Vol 13, Iss 6, p 867 (2024)
The composition of culture substrate is an important environmental factor that affects the growth and metabolism of Hypsizygus marmoreus, and sawdust is commonly used as the substrate for cultivating mushrooms. However, the influences of sawdust on m
Externí odkaz:
https://doaj.org/article/0ddd49fb178348829090e389816727ef
Autor:
Dan Xu, Xuebing Xing, Bimal Chitrakar, Hongbo Li, Liangbin Hu, Jiayi Zhang, Xiaolin Zhu, Lishan Yao, Subrot Hati, Zhenbin Liu, Haizhen Mo
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100849- (2023)
Pickering emulsion gel (PEG) stabilized by the protein extracted from the by-product of Hypsizygus marmoreus, combining with xanthan gum (XG), was formulated as 3D printing ink. Hydrogen bonds are formed in XG/protein hybrid particles. Afterwards, PE
Externí odkaz:
https://doaj.org/article/2f3d608e83d446138cd9dc704d3dce3c
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Hypsizygus marmoreus is one of the main industrially cultivated varieties of edible fungi, with a delicious taste and high nutritional value. However, the long harvest period of 130–150 days greatly limits its large-scale expansion. This study aime
Externí odkaz:
https://doaj.org/article/2ec97c21d8a84873acd96711e6e26aa5