Although mushrooms have been exploited since ancient times because of their particular
taste and therapeutic properties, the interest in edible species as a source of ingredients and …

With the rapid growth of the global economy and the global population, the production of
solid waste has increased remarkably. Mushrooms are gaining popularity among …

The effects of hot air drying (HAD), vacuum hot air drying (VHAD), microwave drying (MWD),
and vacuum freeze drying (VFD) on free amino acids (FAAs) and flavor nucleotides in …

In this research, five commercial lactic acid bacteria (LAB) strains were selected for the
fermentation of blended edible rose and shiitake beverage for their frequent application and …

The present study was carried out to report the dynamic changes of non-volatile components
and the evaluation on umami of shiitake mushrooms during infrared assisted spouted bed …

Mushroom waste can account for up to 50% of the total mushroom mass. Spent mushroom
substrate, misshapen mushrooms, and mushroom stems are examples of mushroom …

Dry-cured rabbit legs were produced with a 50% reduction or replacement of NaCl by KCl
and with the addition of monosodium glutamate (MG). The effect of this reformulation on …

The impact of salt reduction and addition of Umami Ingredient, obtained from shiitake stipes,
on the physicochemical and technological properties of beef burgers was evaluated. Seven …

Plant-based food is the new worldwide trend for healthier processed food to promote better
human heath and implement ways to eliminate animals from the food chain equation. Our …

The effects of hot air drying (HAD), vacuum freeze drying (VFD), and natural air drying (NAD)
on the non-volatile taste compounds and quality characteristics of Hypsizygus marmoreus …