The Sterol Composition of<i>Volvariella Volvacea</i>and other Edible Mushrooms

Huang, Bu-Han; Yung, Kung-Hing; Chang, Song

doi:10.1080/00275514.1985.12025186

Cited by 11 publications

(3 citation statements)

References 6 publications

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“…The fat values obtained in this study are within range reported for total lipid content of commonly cultivated mushrooms, which vary between 0.6 and 3.1% of the dry weight (Huang et al . ). However, the fat content observed in this study is lower than those reported by Nabubuya et al .…”

Section: Resultsmentioning

confidence: 97%

Effect of Pretreatments and Drying Methods on Chemical Composition and Sensory Evaluation of Oyster Mushroom (Pluerotus Oestreatus) Powder and Soup

Muyanja

Kyambadde

Namugumya

2012

Journal of Food Processing and Preservation

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In Uganda, mushrooms constitute a very important nutritious food that is prepared in different ways. The aim of the work was to determine the effects of pretreatments and drying methods on the chemical composition and sensory characteristics of oyster mushrooms (Pluerotus oestreatus). Blanching had no significant (P = 0.10) effect on protein content but resulted in decreases in ash and increases in the carbohydrate content. Brining decreased protein, moisture content and increased ash content. The drying methods had no significant (P = 0.06) effect on the carbohydrate content. The treatments did not significantly affect the iron and zinc content of mushrooms. No significant difference in taste (P = 0.37) and flavor (P = 0.10) of the prepared soups was observed. Soups prepared from sun‐dried powders had the highest overall acceptability scores. Blanching maintained the color of mushrooms and combined with brining for 60 min could be used to produce dried oyster mushrooms of acceptable quality. Practical Applications The growing of oyster mushroom is increasing in Uganda. Mushrooms are highly perishable because of their moisture content and fragile cell structure; hence they need preservation by drying to extend the shelf life. Drying of mushrooms and production of dried mushrooms and their powders is a practical approach where farmers can add value to mushrooms and enhance their incomes.

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Section: Resultsmentioning

confidence: 97%

Effect of Pretreatments and Drying Methods on Chemical Composition and Sensory Evaluation of Oyster Mushroom (Pluerotus Oestreatus) Powder and Soup

Muyanja

Kyambadde

Namugumya

2012

Journal of Food Processing and Preservation

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“…In general, thermo‐gravimetric analysis (TGA) and derivative weight loss (DTG) curves are considered to be very important in determining the quality of the fuels since these data can reveal that three stages existed in the pyrolysis process . Therefore, Fig.…”

Section: Resultsmentioning

confidence: 99%

High quality biodiesel from marine microalga, Scenedesmus sp. through in situ acid transesterification

Choi

Kang

Lee

et al. 2014

J of Chemical Tech & Biotech

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“…Lead and cadmium are nonessential metals as they are toxic, although their trace amounts are not known for any beneficial effects on organisms. Furthermore, deficiency or imbalance of essential or nonessential minerals above threshold concentration levels can put the individual at risk of disease development [21][22][23][24][25][26][27][28][29][30][31][32]. Suillus luteus, so-called Slippery Jack, belongs to the Boletales, a well studied order of Basidiomycota, with recently sequenced genomes within the genera Serpula, Paxillus and Pisolithus.…”

Section: Introductionmentioning

confidence: 99%

Determination Phospholipids of Wild Edible Mushrooms (Suillus Luteus)

Papazov¹,

Denev²

2018

ARTTE

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Mushroom samples were collected in 2017 and 2018 from the Batak mountain by the authors themselves. The aim of this study was to determine phospholipids composition of species wild edible mushrooms (Suillus luteus) grown in the Batak mountain, Bulgaria. Phosphatidic acids were the main components in lipids from Suillus luteus (34.2 %). The content of the other phospholipids in the oils from Suillus luteus was from 8.4 to 19.6%. Phosphatidylcholine was identified in Suillus luteus (19.6 %). Based on the results, can be concluded that the examined species of mushrooms is a potential source of phospholipids and can be used as a functional food or as food additives in many products.

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The Sterol Composition ofVolvariella Volvaceaand other Edible Mushrooms

Cited by 11 publications

References 6 publications

Effect of Pretreatments and Drying Methods on Chemical Composition and Sensory Evaluation of Oyster Mushroom (Pluerotus Oestreatus) Powder and Soup

Effect of Pretreatments and Drying Methods on Chemical Composition and Sensory Evaluation of Oyster Mushroom (Pluerotus Oestreatus) Powder and Soup

High quality biodiesel from marine microalga, Scenedesmus sp. through in situ acid transesterification

Determination Phospholipids of Wild Edible Mushrooms (Suillus Luteus)

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