Fungi provide ecological and environmental services to humans, as well as health and
nutritional benefits, and are vital to numerous industries. Fermented food and beverage …

Background Novel food matrices with high protein content and biological value, good amino
acid profile, and functionality based on algae, insects, plants, fungi, and microbial proteins …

Global food production faces many challenges, including climate change, a water crisis,
land degradation, and desertification. These challenges require research into non-traditional …

The field of biotechnology presents us with a great chance to use many organisms, such as
mushrooms, to find suitable solutions for issues that include the accumulation of agro …

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

Edible mushrooms are the highly demanded foods of which production and consumption
have been steadily increasing globally. Owing to the quality loss and short shelf-life in …

The aim of this study is to find angiotensin-Ⅰ-converting enzyme inhibitory (ACEI) peptides
from the edible symbiot Boletus griseus-Hypomyces chrysospermus (BGHC). The peptides …

This study aimed to elucidate how the Maillard reaction (MR) affects the flavor and
bioactivities of Lentinula edodes hydrolysates (LEHs). Changes in flavor were investigated …

Mushrooms have been an acclaimed food for their unique flavor and medicinal properties
since ancient times. Modern research shows that mushrooms are rich in various nutrients …

The consumption of mushrooms has considerably increased in recent years because of their
beneficial nutritional properties due to their essential amino acids, proteins, and dietary fiber …