Background Mushrooms are a good source of protein, dietary fibre, vitamins, minerals and
phenolic compounds. However, mushrooms are a very perishable food and the …

Edible wild-grown mushrooms, plentiful in resources, have excellent organoleptic
properties, flavor, nutrition, and bioactive substances. However, fresh mushrooms, which …

This study focuses on the development of fiber-enriched snacks from mushroom, an
alternative food ingredient, using 3D food printing. The printability of the material supply was …

This study highlights the possibility of computing microtomography application in food
engineering. Standard methods for identifying bone inclusions in sausage products were …

Chlorophytum genus has been extensively studied due to its diverse biological activities. We
evaluated the methanolic extract of leaves of Chlorophytum comosum (Green type)(Thunb.) …

In current study, novel antioxidant and ACE inhibitory peptides were screened from
Arthrospira platensis protein hydrolysates (APH) generated by six different proteases …

Blueberries (Vaccinium corymbosum L.) contain compounds with antioxidant properties that
are beneficial to health. The effects of fruit preservation (freeze-drying, osmotic dehydration …

The present study aimed to investigate the impact of temperature on the quality attributes,
particularly lipid oxidation and phospholipid molecular species, of Tai Lake whitebait during …

Mango (Himsagar cultivar) is a high moisture-bearing seasonal fruit and cultivated in a wide
range of the world. Mango pulp is generally preserved by sun drying. In recent days …

Five selected wild edible mushrooms from Romania (Agaricus bisporus, Pleurotus ostreatus,
Cantharellus cibarius, Boletus edulis, and Lactarius piperatus) were investigated for their …