Zobrazeno 1 - 10
of 779
pro vyhledávání: '"Shiitake mushroom"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 20, Pp 311-319 (2024)
Fresh shiitake mushroom is rich in various nutrients such as carbohydrates, proteins, fats, vitamins and minerals, with antioxidant, anti-tumor, antibacterial and immunoenhancing effects. Due to its short storage life and susceptibility to deteriorat
Externí odkaz:
https://doaj.org/article/274fc73f44c1495e85edefbeb3e51e1a
Publikováno v:
Shipin Kexue, Vol 45, Iss 17, Pp 183-190 (2024)
Whole shiitake mushroom slurry was prepared using an industry-scale microfluidizer (ISM). The effect of different ISM pressures (0–120 MPa) on the physicochemical properties (particle size, microstructure, zeta potential, viscosity, apparent stabil
Externí odkaz:
https://doaj.org/article/fd3e6756c388463cb9a50d10123a8293
Autor:
Byron Duran-Rivera, Felipe Rojas-Rodas, Wilber Silva López, Crhistian Gómez-Suárez, Dagoberto Castro Restrepo
Publikováno v:
Mycobiology, Vol 52, Iss 3, Pp 145-159 (2024)
Eritadenine from shiitake mushroom is a secondary metabolite with hypocholesterolemic, hypotensive and antiparasitic properties, thus promising for pharmaceutical and agricultural applications. Eritadenine is obtained from submerged mycelial cultures
Externí odkaz:
https://doaj.org/article/46619859076c4a9aa67ddc26435c9853
Autor:
Xiaoping WANG, Zhongying LIU, Yang ZHONG, Dingqiu ZHANG, Yang LU, Minmin ZHU, Hongyi ZHENG, Yexin HE, Xin WANG, Taorui HUANG, Zubin JIANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 7, Pp 254-260 (2024)
To analyze the speciation distribution of arsenic in agaric, shiitake mushroom, matsutake and agrocybe, the ion chromatography-inductive coupled plasma mass spectrometer (IC-ICP-MS) was used to determine arsenobetaine, dimethyl arsenic, arsenous acid
Externí odkaz:
https://doaj.org/article/da855ce0659f4a8eae588533269aa880
Publikováno v:
Foods, Vol 13, Iss 21, p 3356 (2024)
Variable-temperature convective drying (VTCD) is a promising technology for obtaining high-quality dried mushrooms, particularly when considering rehydration capacity. However, accurate numerical models for variable-temperature convective drying and
Externí odkaz:
https://doaj.org/article/795814f5c1b04249b9d21877c9d1d1cd
Publikováno v:
Agriculture, Vol 14, Iss 10, p 1841 (2024)
This study aimed to develop a non-destructive measurement method utilizing acoustic sensors for the efficient determination of the internal temperature of shiitake mushroom sticks during the cultivation period. In this research, the sound speed, air
Externí odkaz:
https://doaj.org/article/4c2a944fd444433a99ee5a4847a7d18e
Autor:
Joshua Wiggins, Shazeed-Ul Karim, Baolong Liu, Xingzhi Li, You Zhou, Fengwei Bai, Jiujiu Yu, Shi-Hua Xiang
Publikováno v:
Viruses, Vol 16, Iss 10, p 1546 (2024)
Lectins are a class of carbohydrate-binding proteins that may have antiviral activity by binding to the glycans on the virion surface to interfere with viral entry. We have identified a novel lectin (named Shictin) from Shiitake mushroom (Lentinula e
Externí odkaz:
https://doaj.org/article/127240fce2b04a8b914731dab8a8b0b0
Publikováno v:
Journal of Fungi, Vol 10, Iss 8, p 552 (2024)
Shiitake mushrooms (Lentinus edodes) are renowned as the “King of mountain treasures” in China due to their abundant nutritional and health-enhancing properties. Intensive chemical investigations of the fruiting bodies and mycelium of Shiitake mu
Externí odkaz:
https://doaj.org/article/3cf882becf3e4fe2acd578fd0b0e8de1
Publikováno v:
Shipin yu jixie, Vol 39, Iss 3, Pp 136-141 (2023)
Objective: In order to improve freshness preservation quality of the fresh-cut shiitake mushroom. Methods: Carbon quantum dots were synthesized from dragon fruit peel and ethylenediamine, and characterized for stability and toxicity. Fresh-cut shiita
Externí odkaz:
https://doaj.org/article/e4dd30cb782f425eaceaab1de622cbb9
Publikováno v:
Foods, Vol 13, Iss 7, p 1019 (2024)
Jiuqu is one of the important raw materials for brewing Chinese rice wine (Huangjiu), often known as the “bone of wine”. In this study, the microbial community and flavor substances of Jiuqu made with different amounts of shiitake mushroom (Lenti
Externí odkaz:
https://doaj.org/article/ba9512b7c07c4cd483098469bd11953d