Studies on nutritional, quality and sensory evaluation of value added baked products with button mushroom (Agaricus bisporus) powder
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چکیده
منابع مشابه
Whole-genome Sequencing of the Cultivated Button Mushroom Agaricus Bisporus:
The culmination of the first half-century of investigations into the genome of Agaricus bisporus was marked by the first whole-genome sequencing for a strain of this species. The genome of a second strain of A. bisporus was sequenced the following year. While a structural view of the genome is now effectively complete, functional interpretations of the many gene sequences, supported by accumula...
متن کاملLignin-Degrading Enzymes of the Commercial Button Mushroom, Agaricus bisporus.
Agaricus bisporus, grown under standard composting conditions, was evaluated for its ability to produce lignin-degrading peroxidases, which have been shown to have an integral role in lignin degradation by wood-rotting fungi. The activity of manganese peroxidase was monitored throughout the production cycle of the fungus, from the time of colonization of the compost through the development of f...
متن کاملDevelopment and Nutritional Evaluation of Value Added Baked Products using Strawberry (Fragaria)
Traditionally, strawberry fruit has been used as a medicinal agent to nourish the skin and blood, benefits kidney treat weakness, fatigue, anaemia, inflammation and cancer. Strawberry products (cake and biscuits) prepared from fragaria fruit puree are more beneficial because of antioxidant activity attributed to higher anthocyanin and ascorbic acid content. An attempt has been made to develop v...
متن کاملevaluation of different casing soils on quantitative and qualitative characteristics of button mushroom (agaricus bisporus l.)
casing material or soil (casing) is used in mushroom (agaricus bisporus) culture to cover a nutritional composted substrate colonised with mycelium, and has an essential function in stimulating and promoting the development of sporophores (fruit bodies). in order to use the agricultural by products (different wastes) to reduce peat consumption of casing soil in button mushroom production, an ex...
متن کاملSensory and Nutritional Evaluation of Value Added Products using Peanut Flour for Nutritional and Health Benefits
Protein energy malnutrition is the major concern of nutrition. Malnutrition is an underlying cause of death of 2.6 million children each year – one-third of the global total of children’s deaths. Partially defatted peanut flour, is a protein-rich, inexpensive and underutilized product that offers the same health and dietary benefits of peanut with less fat and can be utilized for making value a...
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ژورنال
عنوان ژورنال: INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES
سال: 2018
ISSN: 0973-130X,0976-5670
DOI: 10.15740/has/ijas/14.1/173-179