Mushroom
Mostrando 1-12 de 299 artigos, teses e dissertações.
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1. 3D Simulation and Artificial Neural Networks Application in the Diffusion Study of Champignon Mushroom/Solution Interface During the Salting
The influence of the film formed during the salting of champignon mushrooms with brine containing NaCl and KCl was modeled using the finite elements method (FEM). It was verified that the film formed on the mushroom surface had a greater influence in the static salting since the diffusion of the ions was 7.5-fold smaller in this system than in the stirred sa
Journal of the Brazilian Chemical Society. Publicado em: 2022
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2. Mushroom-shaped red blood cells (pincer cells): a brief update
Hematology, Transfusion and Cell Therapy. Publicado em: 2022
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3. Domestication of a wild edible and nutritious mushroom Lentinus tigrinus from Pakistan
RESUMO Lentinus tigrinus é um importante cogumelo comestível e medicinal. Foi coletado na Universidade de Punjab, Lahore, sob uma amoreira. Para a domesticação desta espécie silvestre, foram avaliados sua culturabilidade, capacidade de reprodução e potencial de cultivo, usando diferentes meios sintéticos de cultura e substratos. O delineamento experi
Horticultura Brasileira. Publicado em: 2022
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4. Food production potential of Favolus brasiliensis (Basidiomycota: Polyporaceae), an indigenous food
Abstract The Amazon region has shown commercial potential for native mushroom species, such as mushrooms produced by the Yanomami people, who already sell more than 10 Amazon species. Among the species collected and consumed by the Yanomami people is Favolus brasiliensis (Fr.) Fr. (Basidiomycota: Polyporaceae), which occurs naturally in tropical areas of Cen
Food Sci. Technol. Publicado em: 2021-06
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5. The combined effect of exposure time to sodium chlorite (NaClO2) solution and packaging on postharvest quality of white button mushroom (Agaricus bisporus) stored at 4 °C
Abstract Agaricus bisporus was washed with 1 g/L sodium chlorite (NaClO2) (SC) solution for 30, 60 and 120 s, packed with a non-perforated polyvinyl chloride (PVC) film and stored at 4 °C for 12 days. Washing the mushrooms with the SC solution and packaging with the PVC film slowed down the change in colour and firmness of the mushrooms, but treating the mu
Food Sci. Technol. Publicado em: 2020-12
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6. Bromatological aspects of Lentinus crinitus mushroom (Basidiomycota: Polyporaceae) in agroforestry in the Cerrado
Abstract Much of the diversity of mushrooms is still unknown to science. In the search for new edible mushrooms, we began to look at the traditions of Amazonian forest peoples in order to learn about the potential for edible mushrooms among other species. In particular, the Yanomami people launched the encyclopedia of food (Sanoma) in 2016 to preserve their
Food Sci. Technol. Publicado em: 2020-09
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7. Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis
Abstract Instant Tremella fuciformis is ready to eat after adding hot water and is a delicious edible mushroom food. However, the drying method affects the quality of product. The present work evaluated the effects of freeze drying (FD), microwave drying (MD), and hot air drying (HAD) on shrinkage ratio, rehydration ratio, microstructure, polysaccharide and
Food Sci. Technol. Publicado em: 2020-09
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8. Amino acids and antioxidant activities of extracts from wild edible mushrooms from a community forest in the Nasrinual District, Maha Sarakham, Thailand
Abstract Twenty two species of wild edible mushrooms were collected from Nasrinual community forest. The levels of 15 amino acids, antioxidant activity, and γ-aminobutyric acid (GABA) were determined. The 8 essential amino acids were arginine, histidine, isoleucine, leucine, lysine, phenylalanine, threonine, and valine, that they were found in all the mushr
Food Sci. Technol. Publicado em: 2020-09
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9. A rapid survey of ground-dwelling ants (Hymenoptera: Formicidae) in an urban park from state of São Paulo, Brazil
Abstract Twenty two species of wild edible mushrooms were collected from Nasrinual community forest. The levels of 15 amino acids, antioxidant activity, and γ-aminobutyric acid (GABA) were determined. The 8 essential amino acids were arginine, histidine, isoleucine, leucine, lysine, phenylalanine, threonine, and valine, that they were found in all the mushr
Braz. J. Biol.. Publicado em: 2020-09
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10. Von Mises stresses on Mushroom-loop archwires for incisor retraction: a numerical study
RESUMO Objetivo: Realizar uma simulação numérica, por meio do Método dos Elementos Finitos (MEF), para obter as tensões de von Mises em arcos Mushroom. Métodos: Foram usados arcos com geometria Mushroom de titânio-molibdênio, com secção transversal 0,017” x 0,025”. Adotou-se valores de tensão de escoamento (σesc) de 1.240 MPa e módulo de
Dental Press J. Orthod.. Publicado em: 2020-08
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11. Simultaneous Transfer of Na+, K+, and Fe2+ Ions During Salting of Precooked Mushroom (Agaricus bisporus): Mathematical Modeling, Optimization, and Experimental Validation
The champignon mushroom has no antinutritional factors that can affect iron bioavailability. It is considered a functional food and can provide health benefits by presenting bioactive components. The simultaneous transfer of Na+, K+ and Fe2+ in the pre-cooked mushroom (Agaricus bisporus) was modeled and simulated by the finite element method (FEM). The Biot
J. Braz. Chem. Soc.. Publicado em: 2020-06
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12. Structural characterization and bioactivities of a polysaccharide from the stalk residue of Pleurotus eryngii
Abstract The structural characterization and bioactivities of a polysaccharide from the stalk residue of Pleurotus eryngii were investigated. Firstly the stalk residue of P. eryngii was collected from the top portion of spent mushroom substrate and processed to yield water-soluble polysaccharide. Subsequently this crude polysaccharide was purified by DEAE Se
Food Sci. Technol. Publicado em: 2020-06