Zobrazeno 1 - 10
of 3 902
pro vyhledávání: '"LENTINUS"'
Autor:
Nosa, Obayagbona Omeregbe1 omoregbe.obayagbona@uniben.edu, Afamefuna, Dunkwu-Okafor2, Omorede, Odigie3
Publikováno v:
Bio-Research. 2024, Vol. 22 Issue 2, p2336-2341. 6p.
Publikováno v:
Shipin Kexue, Vol 45, Iss 19, Pp 192-200 (2024)
This research investigated the impacts of various drying methods, including hot-air drying, hot-air-microwave drying, heat-pump drying, vacuum-freeze drying, microwave-vacuum drying, and multi-stage hot-air drying, on the physicochemical properties,
Externí odkaz:
https://doaj.org/article/d020b91884d24652b5c43e68f20cd018
Publikováno v:
Italian Journal of Mycology, Vol 53, Pp 99-109 (2024)
Preservation maintains the viability of an organism within a certain period. Mycelia are preserved through sub-culturing; however, it is laborious and maintains cultures for a short period. Hence, this study was conducted to establish an alternative
Externí odkaz:
https://doaj.org/article/ff771f4f62c7464792d53956ae8e748d
Autor:
Khine, Hnin Ei Ei1 (AUTHOR), Ecoy, Gea Abigail Uy1,2 (AUTHOR), Roytrakul, Sittiruk3 (AUTHOR), Phaonakrop, Narumon3 (AUTHOR), Pornputtapong, Natapol1,4 (AUTHOR), Prompetchara, Eakachai5,6 (AUTHOR), Chanvorachote, Pithi7,8 (AUTHOR), Chaotham, Chatchai1,8 (AUTHOR) cchoatham@gmail.com
Publikováno v:
Scientific Reports. 2/18/2021, Vol. 11 Issue 1, p1-17. 17p.
Publikováno v:
Shipin Kexue, Vol 45, Iss 14, Pp 67-74 (2024)
In order to develop and utilize Lentinus edodes protein, the effect of glutamine transaminase (TGase) cross-linking on the physicochemical and processing characteristics of L. edodes protein was studied. The results showed that the addition of 0%–2
Externí odkaz:
https://doaj.org/article/b6a33211342a4721931e8b1e075cc43b
Autor:
Michelle Geraldine Campi, Claudia R. Mancuello, Yanine E. Maubet, Enzo L. Cristaldo, Brenda A. Veloso, Gerardo L. Robledo
Publikováno v:
Lilloa, Vol 61, Iss 2 (2024)
Fomes fomentarius, commonly known as the tinder fungus, has been extensively studied for its potential in a wide range of medical and biotechnological applications and its ethnomycological significance. Research has predominantly focused on this spec
Externí odkaz:
https://doaj.org/article/775ec9ec3c6e4f04af9efaaf0f5d3146
Publikováno v:
Sustainable Chemistry for the Environment, Vol 8, Iss , Pp 100175- (2024)
Industrial wastewater often contains harmful dyes, posing significant environmental challenges. This study used computational tools to investigate the interactions between the low-degradability Azo dye, Reactive Blue 19, and laccase enzyme from two f
Externí odkaz:
https://doaj.org/article/113a1d64aec0474d97cb0070338b0a36
Autor:
Subhra De, Prince Chawla, Anarase Dattatray, Muzaffar Iqbal, Gulden Goksen, Sanju Bala Dhull, Alexandru Vasile Rusu, Aarti Bains
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101900- (2024)
This study investigated the physicochemical, low glycemic index, and mineral uptake of functional noodles added with varying concentrations (0–10 %) of Lentinus edodes (also known as shiitake) powder. Noodles with 4 % mushroom powder (L3) exhibited
Externí odkaz:
https://doaj.org/article/b76354119b224dd2a3ce6cb42ffda178
Autor:
Yuanyuan Zhang, Quanshun Li, Longfei Duan, Jian Ding, Yue Li, Yong Wang, Hongyan Xu, Baofu Qin
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
IntroductionAs the scale of Lentinus edodes cultivation expands, challenges such as substrate shortages and rising production costs in mushroom cultivation have become increasingly prominent. Fruit tree pruning residue has the potential to serve as a
Externí odkaz:
https://doaj.org/article/ca5461634e554664b5eb2e2282a9ab13
Publikováno v:
Case Studies in Thermal Engineering, Vol 63, Iss , Pp 105305- (2024)
To accurately understand the moisture variation and drying characteristics of Lentinus edodes (L. edodes) during the drying process, the kinetics model of L. edodes with a wider application range was investigated. First, the heat pump drying kinetics
Externí odkaz:
https://doaj.org/article/286ff077337f49f2baf6d4cf3bc2221f