Meat represents an important protein source, even in developing countries, but its
production is scarcely sustainable, and its excessive consumption poses health issues. An …

Edible mushrooms are considered an important source of nutritional and bioactive
compounds. In this review, the findings of macronutrients, bioactive compounds, antioxidant …

In this study, we investigated aqueous extracts of three edible mushrooms: Agaricus
bisporus (white button mushroom), Pleurotus columbinus (oyster mushroom), and Pleurotus …

abstract The effect of agro-industrial wastes (coffee pulp, rice straw, corncobs, and their
mixtures) on the biological efficiency, nutritional composition, and antioxidant activity of …

Early mushrooms were categorized under functional food/nutritional food. However, later on,
an increasing number of scientific studies strongly support their role in disease prevention …

Mushroom cultivation is known as an economically viable biotechnology process for the
conversion of various agricultural wastes. Growing edible foods with high market value on …

The oyster mushroom (Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.) is one of the most
popular edible mushrooms. P. ostreatus contains important essential nutrients for human …

The increasing consumer demands for healthier and more sustainable foods has pushed
the food industry in the constant research of new foods, new functional ingredients and …

This study addresses the environmental and waste disposal challenges dairy processing
poses, namely its most nutrient-rich byproduct–whey. Here, the potential of four fungi/yeast …

Molybdenum oxide nanoparticles (NPMo) is a novel clean molybdenum source fertilizer
known for enhancing grain yield in agricultural crops, including soybean. However, the …