Fermented Foods in Health and Disease Prevention is the first scientific reference that
addresses the properties of fermented foods in nutrition by examining their underlying …

Edible mushrooms have been cherished worldwide because of their nutraceutical and
medicinal properties. They are recognized as the new superfood for the future due to their …

Seventeen edible mushrooms commercially available in Korea were analysed for their
umami taste compounds (5′-nucleotides: AMP, GMP, IMP, UMP, XMP; free amino acids …

Matcha tea is rich in taste and bioactive constituents, quality evaluation of matcha tea is
important to ensure flavor and efficacy. Near-infrared spectroscopy (NIR) in combination with …

This study evaluated the ability of Aspergillus niger and Trichoderma koningii to improve the
quality of tea dregs (TDs) through solid-state fermentation as well as the value of the …

Green tea has distinct astringency, bitter taste, and typical green flavor because of its post-
harvest treatment without withering and enzymatic oxidation. Microbial fermentation has …

Tea is a popular traditional drink and has been reported to exhibit various health-promoting
effects because of its abundance of polyphenols. Among all the tea products, fermented tea …

Herein, a solid-state fermentation (SSF) system of Ganoderma resinaceum FQ23 with high-
yield ergothioneine (EGT) was established, and the amelioration effect of the water extract …

Novel Shiraz red wine products enriched with Ganoderma lucidum (GL) extract, a traditional
Asian medicinal mushroom, were developed and characterized. GL extract was added at …

本试验旨在研究康宁木霉固态发酵茶渣, 提高茶渣营养价值, 并筛选出最佳的发酵条件.
用单因素试验优化发酵茶渣的基质比例(茶渣∶ 玉米粉= 6∶ 4, 7∶ 3, 8∶ 2, 9∶ 1), 料液比(3∶ …