Nutritional qualities and antioxidant activity of Pleurotus floridanus grown on composted peach sawdust substrate with different composting time
Sign Up to like & getrecommendations! Published in 2022 at "Biotechnology and Applied Biochemistry"
DOI: 10.1002/bab.2344
Abstract: Recently, composting cultivation method is widely used in oyster mushroom production. In this study, we focused on the effects of composting processes on nutritional qualities and antioxidant activity of Pleurotus floridanus mushroom fruiting bodies. Three… read more here.
Keywords: fruiting bodies; antioxidant activity; pleurotus floridanus; nutritional qualities ... See more keywords
Effects of Drying Process with Different Temperature on the Nutritional Qualities of Walnut (Juglans regia L.)
Sign Up to like & getrecommendations! Published in 2019 at "Food Science and Technology Research"
DOI: 10.3136/fstr.25.167
Abstract: The chemical compositions, fatty acids, total flavonoids content (TFC), total polyphenols content (TPC), and minerals of walnuts were investigated after freeze drying (‒55 °C) and heat drying (60 °C, 105 °C, 140 °C) process. The… read more here.
Keywords: effects drying; nutritional qualities; drying process; temperature ... See more keywords
Microbial communities during the composting process of Agaricus subrufescens and their effects on mushroom agronomic and nutritional qualities
Sign Up to like & getrecommendations! Published in 2024 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2024.1471638
Abstract: Introduction Tunnel composting technology for preparing Agaricus subrufescens cultivation media can achieve a higher biological efficiency (BE) and a lower contamination rate (CR). However, this technology lacks in-depth and systematic study. Methods In the present… read more here.
Keywords: technology; nutritional qualities; microbial communities; agaricus subrufescens ... See more keywords