Papers mentioning oyster mushroom or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study evaluated the technological and sensory effects of incorporating oyster mushroom (<i>Pleurotus ostreatus</i>) powder and sylvinite as strategies to reduce salt content i... Read full abstract on PubMed →
Although plant-based convenience foods have gained significant market share, many are high in fat, salt, and sugar while low in nutrients. The current study aimed to develop a vega... Read full abstract on PubMed →
Oral antidiabetic drugs mainly act by stimulating pancreatic β-cells, but prolonged stimulation may lead to exhaustion and impaired insulin secretion. In contrast, AMP-activated pr... Read full abstract on PubMed →
The Maillard reaction (MR), a non-enzymatic interaction between reducing sugars and amino compounds, plays a pivotal role in developing the flavor, color, and aroma of thermally pr... Read full abstract on PubMed →
This study developed carrot-tomato smoothies enriched with oyster mushroom powder (1-5 %) to enhance nutritional and functional properties. Sensory evaluation identified the 1 % fo... Read full abstract on PubMed →
<i>Hypsizygus ulmarius</i>, a novel oyster mushroom species, offers potential scope due to its low-cost production, high biological efficiency, and notable nutritional, medicinal,... Read full abstract on PubMed →
(1→3)-α-d-Glucan is an important component of the cell wall of most fungi. The polymer has many applications, including as a therapeutic agent in the prevention or treatment of var... Read full abstract on PubMed →
<i>Pleurotus ostreatus</i>, commonly known as the oyster mushroom, is a widely cultivated edible mushroom characterized by its nutritional value and health benefits. However, its l... Read full abstract on PubMed →
Mushrooms have garnered significant attention for their nutritional composition and potential health benefits, including antioxidant, antihypertensive, and cholesterol-lowering pro... Read full abstract on PubMed →
The potential effects of probiotics on lowering lipid accumulation and alleviating gut microbiota perturbation have been extensively substantiated, but whether Lactobacillus rhamno... Read full abstract on PubMed →
This study investigated ameliorative effects of dietary oyster mushroom (Pleurotus ostreatus) spent substrate (OMSS) in broiler chickens fed diets supplemented with combined marula... Read full abstract on PubMed →
Oyster mushroom stem residue, a by-product with medicinal and nutritive values, might be a prospective feed supplement in poultry nutrition. The study focused on evaluating the imp... Read full abstract on PubMed →
Mushrooms and fenugreek are widely used to reduce hyperglycemia, and fenugreek is also used as a culinary ingredient to enhance flavor and aroma. This study is aimed at investigati... Read full abstract on PubMed →
Biomass pretreatment incurs 40% of the overall cost of biorefinery operations. The usage of mushroom cultivation as a pretreatment/delignification technique, and bio-ethanol produc... Read full abstract on PubMed →
Influence of chemical composition of sawdust on the nutritional profile of oyster mushrooms (Pleurotus ostreatus) has yet to receive significant research attention. This informatio... Read full abstract on PubMed →
Four types of mycelial extracts were derived from the airlift liquid fermentation (ALF) of Pleurotus flabellatus, namely exopolysaccharide (EX), endopolysaccharide (EN), hot water... Read full abstract on PubMed →
SCOPE: Sustainable protein sources are needed to meet the increasing protein demands of a continuously growing world population. This study is focused on the biotechnological produ... Read full abstract on PubMed →
The Pleurotus genus is one of most extensively studied white-rot fungi due to its exceptional ligninolytic properties. It is an edible mushroom that possesses biological effects, a... Read full abstract on PubMed →
There is a limited number of publications on the bioavailability and digestibility of nutrients contained in macrofungi. The aim of this study was to assess the bioavailability and... Read full abstract on PubMed →
Boletus edulis and B. pinophilus are commonly consumed edible species of Boletus spp. in Turkey, which are also exported to some European countries. In this study, twenty-three vol... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.