Zobrazeno 1 - 10
of 413
pro vyhledávání: '"morchella esculenta"'
Publikováno v:
Frontiers in Veterinary Science, Vol 11 (2024)
IntroductionIntestinal dysfunction poses a severe problem by preventing the digestion and absorption of nutrients. The gut, being the most vital organ for these processes, plays a crucial role in ensuring our body receives the nutrients it needs. We
Externí odkaz:
https://doaj.org/article/4f99a98da744418b97aafd05099fe83a
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 7, Pp 261-269 (2024)
In order to investigate the changes in volatile compounds of Morchella esculenta during drying treatments, the volatile compounds of fresh, vaccum freezed-dried, and hot air-dried Morchella esculenta from two different parts (the pileus and stipe) we
Externí odkaz:
https://doaj.org/article/2c93df8dc34d46809c07384e0fc4d88c
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 6, Pp 110-120 (2024)
Objective: To clarify the structural characteristics of selenium polysaccharides from Morchella esculenta, and their ameliorative effects on exercise-fatigued rats. Methods: Polysaccharides from Morchella esculenta were extracted using ultrasound-ass
Externí odkaz:
https://doaj.org/article/bdd0e670aa4644e88a5f0854d087a647
Autor:
Weihong Guo, Xuerui Wang, Biao Wang, Yajie Zhang, Fengyun Zhao, Yuling Qu, Liang Yao, Jianmin Yun
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101870- (2024)
This study aimed to evaluate the effects of gastrointestinal digestion on the physicochemical properties and hypoglycemic activity of extracellular polysaccharides from Morchella esculenta (MEPS). The results showed that the MEPS digestibility was 22
Externí odkaz:
https://doaj.org/article/7e2091ba6e6b43259637342ba910ac21
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
IntroductionMorchella esculenta is a popular edible fungus with high economic and nutritional value. However, the rot disease caused by Lecanicillium aphanocladii, pose a serious threat to the quality and yield of M. esculenta. Biological control is
Externí odkaz:
https://doaj.org/article/1e61de4a0cf94d3fbb81d0319f5f18c1
Publikováno v:
Open Life Sciences, Vol 18, Iss 1, Pp 4197-213 (2023)
Externí odkaz:
https://doaj.org/article/6dd9085164cf44d6b25baed2abe31936
Publikováno v:
Italian Journal of Mycology, Vol 52, Pp 50-61 (2023)
The ascomycetes in the genus Morchella (commonly called morels) have a considerable economic and biotechnological value for their culinary and medicinal proprieties. However, their biotechnological interest is not limited to the fruiting body cultiva
Externí odkaz:
https://doaj.org/article/c46b434c68174907b98e82fb796b69f0
Publikováno v:
AMB Express, Vol 12, Iss 1, Pp 1-19 (2022)
Abstract Edible mushrooms have now been suggested as promising sources of biological functional ingredients and are the subject of the most recent nutrition research and novel functional foods. Polysaccharides from mushrooms exhibit impressive biolog
Externí odkaz:
https://doaj.org/article/e09ef00f03da4e069c0dbf2366aa9295
Autor:
Xiaobei Li, Qiuyan Sun, Shuai Li, Wenchao Chen, Zhimin Shi, Ziyin Xu, Lin Xu, Mei Chen, Zhonghai Li
Publikováno v:
Fermentation, Vol 10, Iss 1, p 46 (2024)
Morchella esculenta is a precious edible and medicinal fungus rich in protein, polysaccharides, polyphenols, amino acids, triterpenes, and other active components. In this study, MS-1 was isolated from the fruiting body of M. esculenta. Through condu
Externí odkaz:
https://doaj.org/article/737a0f8226e848258b8ceb8af452f08f
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