oalib
Search Results: 1 - 10 of 100 matches for " "
All listed articles are free for downloading (OA Articles)
Page 1 /100
Display every page Item
FORTIFICACIóN DE HONGOS COMESTIBLES (Pleurotus ostreatus) CON CALCIO, SELENIO Y VITAMINA C FORTIFICATION OF EDIBLE MUSHROOMS (Pleurotus ostreatus) WITH CALCIUM, SELENIUM AND VITAMIN C  [cached]
Misael CORTéS R.,Andrea GARCíA S.,Héctor SUáREZ M.
Vitae , 2007,
Abstract: La ingeniería de matrices es una metodología de obtención de alimentos funcionales que utiliza la técnica de impregnación al vacío para incorporar componentes con actividad fisiológica en la estructura de los alimentos porosos. El objetivo de este estudio es desarrollar un producto mínimamente procesado con características funcionales a partir de la fortificación del hongo Pleurotus ostreatus, con calcio, selenio y vitamina C. Los resultados de la fortificación presentaron niveles de Ca y Se de 7.3 y 42.3% de la ingesta diaria recomendada IDR/100 g de hongos frescos, respectivamente. La Vitamina C al inicio del almacenamiento (4°C, 83% humedad relativa), presentó un 40% IDR/100 g de hongos frescos, y durante el almacenamiento la cinética de degradación se ajustó a una ecuación de orden cero. Los productos fortificados registraron pardeamiento (menor luminosidad (L*), más rojizas (>a*)), con mayor intensidad en la cara lisa (CL) que en la corrugada (CC) del hongo. La textura del producto fortificado no se vió influenciada por la disolución de impregnación, pero con el tiempo las muestras presentaron endurecimiento. Matrix engeneering is a methodology to obtain functional foods that applies the vacuum impregnation technique in order to incorporate physiologically active components into the food porous structure. The objective of this study was to develop a minimally processed product with functional characteristics by means of fortification of the mushroom Pleurotus ostreatus with calcium, selenium and vitamin C. Fortification levels for Ca and Se of 7,3 and 42,3% of the Daily Recommended Intake (DRI)/100 g of fresh mushroom, respectively, were obtained. At the beginning of the storage (4o C, 83% relative moisture), the vitamin C contents was 40% of the DRI/100g of fresh mushroom, and during storage, zero-order degradation kinetics was adjusted. The soft face of fortified mushrooms showed more browning than the rugged one (lesser luminosity values - L*), and more red (a* bigger value). Texture of the fortified product was not influenced by the impregnation dissolution but, with time, samples became harder.
Quality Characteristics of Microwave-Vacuum Dried Button Mushrooms (Agaricus Bisporus)  [PDF]
S.K.Giri & Suresh Prasad
Octa Journal of Biosciences , 2013,
Abstract: Button mushroom (Agaricus bisporus) slices as well as whole mushrooms were dried by microwave-vacuum drying technique to a moisture content of around 6 %(d.b.). The dehydrated mushrooms were compared with hot-air dried products on the basis of different quality attributes such as colour, texture, rehydration ratio and sensory score. Statistical analysis of data revealed significant difference among the drying methods for all the attributes at p ≤ 0.05. Microwave-vacuum dried mushrooms had significantly higher rehydration potential, lower density, better colour and softer texture than those obtained by air drying. The microwave-vacuum dried mushrooms were rated much better than air dried products by a sensory panel in terms of appearance, color and overall acceptability.
The Novel Antibacterials from Two Edible Mushrooms: Agaricus bisporus and Pleurotus sajor caju
D.H. Tambekar,T.P. Sonar,M.V. Khodke,B.S. Khante
International Journal of Pharmacology , 2006,
Abstract: Two edible mushrooms (Basidiomycetes, a macrofungus), Agaricus bisporus and Pleurotus sajor caju were assayed in vitro for their antimicrobial activities using aqueous and organic solvents extracts. The present study showed that Escherichia coli 390, Escherichia coli 739, Enterobacter aerogenes, Pseudomonas aeruginosa and Klebsiella pneumoniae were most sensitive to aqueous, ethanol, methanol and xylene extracts of these mushrooms. Thus indicated that the daily intake of mushroom can provide a natural covering of antibiotics to fight against the common pathogenic organisms.
Efficiency of the application of an increasing hydrogel dose in bispore mushrooms cultivation. Agaricus bisporus (Lange) Sing. Imbach
Grzegorz Koc,Stanis?aw Szarek
Journal of Agribusiness and Rural Development , 2011,
Abstract: The economical efficiency of the application of an increasing hydrogel dose in bispore mushrooms (Agaricus bisporus (Lange) Sing. Imbach SYLVAN 737) has been experimented in controlled weather conditions. It was found that the application of a 50 and 150 g m-2 hydrogel dose is not economically proved due to the lack of harvest significant increase. In the cultivation of this particular variety of mushrooms, the optimal hydrogel dose should not be 100 g m-2 of subsoil.
Comparison of Amino Acid Content in Canned Pleurotus Ostreatus and Agaricus Bisporus Mushrooms
Gra yna Jaworska, Emilia Berna
Vegetable Crops Research Bulletin , 2011, DOI: 10.2478/v10032-011-0009-3
Abstract: The work compares the levels of amino acids in canned Pleurotus ostreatus and Agaricus bisporus mushrooms. Compared with A. bisporus, P. ostreatus contained significantly lower levels of ash, total nitrogen and protein nitrogen (by 17-40%), but 12% more total carbohydrates. Protein nitrogen constituted 87% of the total nitrogen in A. bisporus and 72% in P. ostreatus. The conversion factor from total nitrogen to protein was 3.45 in A. bisporus, 15% lower than in P. ostreatus. In both species, glutamine was the most abundant endogenous amino acid while leucine was the most abundant exogenous amino acid. The least abundant endogenous and exogenous amino acids were respectively glycine, and methionine and cysteine. When the results were expressed in terms of per 100 g of fresh matter, P. ostreatus contained significantly higher levels of arginine, tyrosine and valine than A. bisporus (by 14-21%), but lower levels of alanine, asparagine, glutamine, glycine, cysteine and histidine (by 5-38%). In terms of per 100 g of protein, P. ostreatus contained significantly higher levels of alanine, arginine, glycine, isoleucine, leucine, phenylalanine, threonine, tyrosine and valine (by 9-40%) than A. bisporus, but lower levels of asparagine, glutamine, proline and cysteine (by 5-37%). Compared with the FAO/WHO reference protein patterns, no limiting amino acids were found in either species. The EAA (Essential Amino Acid) index values for canned P. ostreatus were 11% higher than for canned A. bisporus.
ALIMENTOS FUNCIONALES Y SALUDABLES FUNCTIONAL AND HEALTHY FOODS
Héctor Araya L,Mariane Lutz R
Revista Chilena de Nutricíon , 2003,
Abstract: La nutrición actual está enfocada a la prevención de las enfermedades crónicas no transmisibles, donde la dieta y el estilo de vida desempe an roles etiológicos. Los consumidores están preocupándose cada vez más de su autocuidado y esperan, a través de los alimentos consumidos, alcanzar o mantener su salud y bienestar. La respuesta a esta demanda ha sido el vertiginoso desarrollo de la industria de los alimentos funcionales (AF), que además de su aporte de nutrientes clásicos contienen numerosos fitoquímicos cuyo consumo contribuye a la mantención de la salud óptima. La producción de estos alimentos, también denominados saludables , ha incrementado notablemente en los distintos países, sin que la regulación de sus propiedades y los mensajes que difunden sus características alcance el mismo grado de avance con respecto al desarrollo de nuevos productos. Los organismos internacionales cuentan con definiciones de los AF, término no reconocido por la reglamentación chilena actual, y dictan la pauta de la forma como se debe difundir los eventuales beneficios para la salud de su consumo. En Chile se acepta una serie de mensajes saludables, pero resulta necesario concordar a la mayor brevedad, conjuntamente con los consumidores, los legisladores y los industriales, las definiciones y normas que faciliten la protección del consumidor, principalmente a través de una información adecuada Current nutrition is focused mainly on the prevention of chronic non transmissible diseases, whose ethiology is influenced by the quality of diet and lifestyles. Consumers are becoming increasingly aware of their self-care and expect to reach or maintain their health and welfare through the foods they eat. In response to this demand, there has been a steep increase in the development of functional foods (FF) by the industry. These foods do not only provide the classical nutrients, but also contain numerous phytochemicals that contribute to the maintenance of optimal health. The production of FF, also called healthy foods, has raised enormously in several countries, while the regulation of their properties as well as the health claims in their labeling have not reached the same grade of development with respect to the appearence of new products in the market. The international organisms have set the definitions of FF, a term not recognized by the Chilean food regulations, and the standard for the way health benefit claims can be made. Chile accepts a series of health claims, but it is considered that there is an urgent need to establish an agreement among consumers, legislators
The fungistatic activity of organic selenium and its application to the production of cultivated mushrooms Agaricus bisporus and Pleurotus spp.
Savic Milena,Ane?elkovic I.,Duvnjak Dunja,Matijasevic Danka
Archives of Biological Sciences , 2012, DOI: 10.2298/abs1204455s
Abstract: The activity of organic selenium against pathogenic molds and its use as a potential selenium source in the production of enriched mushrooms were examined. The effect of commercial selenized yeast on mycelia growth was examined using a method with mycelia disks and a well diffusion method. For mushroom enrichment, different concentrations of selenium were added to a growth substrate. The results presented in this paper suggest that the most suitable concentration of selenized yeast that inhibits the growth of the mycopathogenic molds is 70-100 mg/kg of selenium. With the addition of this concentration to the substrate, mushroom fruit bodies will uptake a high level of selenium, about 100 μg/g for Pleurotus spp., and 200 μg/g for Agaricus bisporus in dry weight of the mushroom. Thereby a double effect in the cultivation of mushrooms is achieved. [Projekat Ministarstva nauke Republike Srbije, br. III 46010 and br. III46001]
GC-MS studies of the chemical composition of two inedible mushrooms of the genus Agaricus
Assya Petrova, Kalina Alipieva, Emanuela Kostadinova, Daniela Antonova, Maria Lacheva, Melania Gjosheva, Simeon Popov, Vassya Bankova
Chemistry Central Journal , 2007, DOI: 10.1186/1752-153x-1-33
Abstract: Our GC-MS studies on the volatile fractions and butanol extracts resulted in the identification of 44 and 34 compounds for A. placomyces and A. pseudopratensis, respectively, including fatty acids and their esters, amino acids, and sugar alcohols. The most abundant constituent in the volatiles and butanol were phenol and urea respectively. We also identified the presence of ergosterol and two Δ7-sterols. In addition, 5α,8α-Epidioxi-24(ξ)-methylcholesta-6,22-diene-3β-ol was isolated for the first time from both mushrooms. Our study is therefore the first report on the chemical composition of these two species.The results obtained contribute to the knowledge of the chemical composition of mushrooms belonging to the Agaricus genus, and provide some explanation for the reported mild toxicity of A. placomyces and A. pseudopratensis, a phenonomenon that can be explained by a high phenol content, similar to that found in other Xanthodermatei species.Mushrooms in the genus Agaricus have a worldwide distribution, with up to 90 species recorded in Europe. The genus includes the most economically important and commercially cultivated mushroom in the world, A. bisporus (button mushroom) as well as many other edible species [1]. Some Agaricus species are inedible, including A. placomyces and A. pseudopratensis Bohus, which are similar in appearance to certain edible species, yet are known to possess unpleasant odours and result in gastrointestinal problems if consumed [2,3]. To the best of our knowledge, there is no information available in the literature concerning the chemical composition of these two species.In this article, we report the results of the GC-MS analyses of volatile and polar compounds, in addition to the sterol fraction obtained from the fruiting bodies of A. placomyces and A. pseudopratensis. The results can help characterise the species investigated, indicate the presence of some biologically active compounds and shed light upon their reported mild toxicity.T
Determination of nutritive changes of canned mushrooms (Agaricus bisporus) during storage period
Necla Caglarlrmak,Kemal Unal,Semih Otles
Micología Aplicada Internacional , 2001,
Abstract: Mushrooms (A. bisporus) have a high nutritive value. Consuming fresh mushrooms is not productive because of enzyme activity and other limiting factors. The canning process is one food treatment that provides long product shelf-life. The changes of nutrients were determined by proximate composition: fat, protein, moisture, ash, and total carbohydrates. Minerals: Zn, Cu, K, Na, Ca, Cr, and P. Water soluble vitamins: B1 (thiamine), B2 (riboflavin), folic acid, pantothenic acid, niacin and vitamin C (L-ascorbic acid). These nutrients were determined on both fresh mushrooms and during storage for six months. The analyses were made at one and one-half month intervals. Mushrooms were exposed to blanching in the canning process and were sterilized. During blanching and storage, usually the nutritive contents changed. Values of freshly canned and stored products (the first value in parenthesis belongs to the fresh product, the second value represents the end of the six month storage period) were (%): fat (0.35-0.30), protein (3.43-2.24), moisture (91.73-92.02), ash (0.71-1.60), total carbohydrate (3.78-3.84). Minerals (ppm): Zn (5.47-1.70), Cu (1.59-3.79), K (2445.50- 140.40), Na (171.59-6596.13), Fe (8.73-9.20), Ca (39.60-68.06), Cr (trace-trace), P (882.30- 446.40). Vitamins (mg/100g): B1 (thiamine) (0.094-0.028), B2 (riboflavin) (0.396-0.176), folic acid (0.078-0.020), vitamin C (ascorbic acid) (5.72-2.31), pantothenic acid (2.29-1.22), niacin (5.35-4.29).
Effect of Agaricus brasiliensis and Lentinula edodes mushrooms on the infection of passionflower with Cowpea aphid-borne mosaic virus
Di Piero, Robson Marcelo;Novaes, Quelmo Silva de;Pascholati, Sérgio Florentino;
Brazilian Archives of Biology and Technology , 2010, DOI: 10.1590/S1516-89132010000200004
Abstract: the objective of the present study was to evaluate the protection of passion fruit plants against cabmv by using preparations from agaricus brasiliensis and lentinula edodes mushrooms. in experiments carried out in the greenhouse, the fruiting body extracts from some of the isolates of both mushrooms significantly reduced cabmv incidence in passion fruit plants. this protective effect occurred when the plant leaves, pre-treated with extracts, were later inoculated mechanically with the virus. however, the extracts did not protect the plants in experiments involving cabmv transmission by aphid vectors. an inhibitory effect of mushroom extracts on the virus particles was also demonstrated on chenopodium quinoa, a cabmv local lesion host, by inoculating the plants with a mixture of extracts and virus suspension. still in c. quinoa, the mushroom extracts from some isolates induced systemic resistance against the virus. these results showed that aqueous extracts from a. brasiliensis and l. edodes fruiting bodies had cabmv infectivity inhibitors, but that was not enough to control the viral disease on passion fruit plants at all, considering they were infected through a vector.
Page 1 /100
Display every page Item


Home
Copyright © 2008-2017 Open Access Library. All rights reserved.