Relevant bibliographies by topics / Mushrooms, Edible

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  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Mushrooms, Edible'

Author: Grafiati
Published: 4 June 2021
Last updated: 11 February 2022

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Journal articles on the topic "Mushrooms, Edible"

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Kumar, Harsh, Kanchan Bhardwaj, Ruchi Sharma, Eugenie Nepovimova, Natália Cruz-Martins, Daljeet Singh Dhanjal, Reena Singh, et al. "Potential Usage of Edible Mushrooms and Their Residues to Retrieve Valuable Supplies for Industrial Applications." Journal of Fungi 7, no. 6 (May 28, 2021): 427. http://dx.doi.org/10.3390/jof7060427.

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Currently, the food and agricultural sectors are concerned about environmental problems caused by raw material waste, and they are looking for strategies to reduce the growing amount of waste disposal. Now, approaches are being explored that could increment and provide value-added products from agricultural waste to contribute to the circular economy and environmental protection. Edible mushrooms have been globally appreciated for their medicinal properties and nutritional value, but during the mushroom production process nearly one-fifth of the mushroom gets wasted. Therefore, improper disposal of mushrooms and untreated residues can cause fungal disease. The residues of edible mushrooms, being rich in sterols, vitamin D2, amino acids, and polysaccharides, among others, makes it underutilized waste. Most of the published literature has primarily focused on the isolation of bioactive components of these edible mushrooms; however, utilization of waste or edible mushrooms themselves, for the production of value-added products, has remained an overlooked area. Waste of edible mushrooms also represents a disposal problem, but they are a rich source of important compounds, owing to their nutritional and functional properties. Researchers have started exploiting edible mushroom by-products/waste for value-added goods with applications in diverse fields. Bioactive compounds obtained from edible mushrooms are being used in media production and skincare formulations. Furthermore, diverse applications from edible mushrooms are also being explored, including the synthesis of biosorbent, biochar, edible films/coating, probiotics, nanoparticles and cosmetic products. The primary intent of this review is to summarize the information related to edible mushrooms and their valorization in developing value-added products with industrial applications.
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Prasad, Durga, and Ramji Singh. "Diseases, moulds, insect-pests and mites of mushroom." INTERNATIONAL JOURNAL OF PLANT PROTECTION 13, no. 2 (October 15, 2020): 211–26. http://dx.doi.org/10.15740/has/ijpp/13.2/211-226.

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Mushroom is defined as macro-fungus with distinctive edible fruiting body which can be either epigeous or hypogeous. Cultivation of edible mushrooms carries great relevance in todays’ world in the context of a burgeoning population growth and extreme pressure on the environment. Mushrooms are highly nutritious and environment friendly crops that carry numerous medicinal benefits. The intensive cultivations of edible mushrooms can often be affected by several insect-pests and diseases caused by fungi, bacteria, viruses, nematodes etc. that rather frequently cause dramatic production loss. The market price of edible mushrooms is also reduced due mould’s contaminations. These infestations, infections and contaminations are facilitated by the particular environmental conditions under which mushroom cultivation is commonly carried out. There is not much bibliographic information related to such stresses of mushrooms and their management. The updated review presents a practical checklist of diseases and pests of the mushroom, providing useful information that may help different users.
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Arnolds, Eef. "Conservation and management of natural populations of edible fungi." Canadian Journal of Botany 73, S1 (December 31, 1995): 987–98. http://dx.doi.org/10.1139/b95-349.

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The importance of private and commercial harvest of wild edible mushrooms in Europe and North America is briefly outlined. Possible negative effects of harvesting on the production of sporocarps are discussed. There is no evidence that picking of mushrooms is harmful for subsequent fruiting, except in some cases where mycelia are destroyed. Changes in frequency of edible mushrooms in Europe are described with special emphasis on The Netherlands. The occurrence of edible species on Red Lists of threatened fungi in Europe is discussed. The decline of many ectomycorrhizal species is supposed to be mainly caused by environmental pollution. Relations between harvesting of edible mushrooms, forest management and nature conservation are indicated. Key words: edible mushrooms, mushroom picking, decline of fungi, forest management.
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Rakesh Kumar Y and Dr. V. Chandrasekhar. "Machine Learning Methods to Classify Mushrooms for Edibility-A Review." International Journal for Modern Trends in Science and Technology 06, no. 09 (October 29, 2020): 54–58. http://dx.doi.org/10.46501/ijmtst060909.

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There are thousands of species of Mushrooms in the world; they are edible and non-edible being poisonous. It is difficult for non-expertise person to Identify poisonous and edible mushroom of all the species manually. So a computer aided system with software or algorithm is required to classify poisonous and nonpoisonous mushrooms. In this paper a literature review is presented on classification of poisonous and nonpoisonous mushrooms. Most of the research works to classify the type of mushroom have applied, machine learning techniques like Naïve Bayes, K-Neural Network, Support vector Machine(SVM), Artificial Neural Network(ANN), Decision Tree techniques. In this literature review, a summary and comparisons of all different techniques of mushroom classification in terms of its performance parameters, merits and demerits faced during the classification of mushrooms using machine learning techniques.
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Gawlikowski, T., M. Romek, and L. Satora. "Edible mushroom-related poisoning." Human & Experimental Toxicology 34, no. 7 (November 4, 2014): 718–24. http://dx.doi.org/10.1177/0960327114557901.

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Background: The American Association of Poison Control Center (AAPCC) shows that in 2012 there were 0.3% of human exposures involving mushrooms. Only 17% of 6600 cases were then identified by the species. The present retrospective study was designed to identify the epidemiology of mushroom poisoning in adults admitted to Krakow’s Department of Clinical Toxicology (DCT) from 2002 to 2009. Materials and Methods: This study was conducted retrospectively after examining the files of 457 adult patients with wild mushroom poisoning. Mycological analysis was made and the species of the poisoning-inducing mushroom was determined. Furthermore, the circumstances related to the mushroom gathering, transport, storage, preparation, and consumption have been analyzed. Results: The analysis revealed that in 400 (87.53%) out of 457 cases, the clinical symptoms were caused by ingestion of identified edible mushroom species. The main reason for edible mushroom poisoning is associated with their incorrect processing after harvest. The analysis of the circumstances of mushroom collection, transport, and storage shows that the largest percentage of poisoning was connected with long-term storage of mushroom dishes, collecting, and storing them in plastic bags, and long storage of mushrooms. Conclusion: Based on spore analysis of the gastric content, edible mushrooms were responsible for the great majority of mushroom poisoning cases admitted to the DCT. The toxicity of edible mushroom is associated with proceeding with them during collection, transport, and storage. The medical history should be supplemented by questions concerning these circumstances. The identification of the mushroom by a mycologist is highly desirable.
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Abbas, Barahima, Florentina Heningtyas Listyorini, and Eko Agus Martanto. "Karakteristik Jamur Sagu (Volvariella sp.) Endemik Papua." Jurnal Natur Indonesia 13, no. 2 (November 21, 2012): 168. http://dx.doi.org/10.31258/jnat.13.2.168-173.

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Sago mushrooms (Volvariella sp.) were known as edible mushroom which grow sporadically on decay of sagopith waste in Papua. Local people in Papua always hunting and harvesting sago mushrooms which are growingwild on decayed sago pith waste. People were enjoyed consumption of sago mushrooms. The aims of this researchwere to study nutrient contents of sago mushrooms as well as to distinguish the difference of morphologicalcharacters between sago mushroom and paddy straw mushroom which popular in Indonesia. Sago mushroomswere collected from Yapen regency, Papua Province and measured for their nutrient contents and morphologicalcharacteristics. The results of this research showed that morphological characteristic of sago mushroom differfrom paddy straw mushroom and other edible mushroom. Nutrient contents of Sago mushroom per 100 gramsfresh weigh were follows: protein 4.00 g, carbohydrate 2.99 g, lipid 0.19 g, calcium 11.53 mg, phosphorous 0.31 g,and potassium 165.05 mg. Nutrient contents of sago mushroom were very different from that of paddy strawmushroom and others mushrooms of the genus Volvariella. Based on morphological characteristic and nutrientcontents of Sago mushrooms, we suggest that sago mushrooms is a new species.
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Yun, Wang, and Ian R. Hall. "Edible ectomycorrhizal mushrooms: challenges and achievements." Canadian Journal of Botany 82, no. 8 (August 1, 2004): 1063–73. http://dx.doi.org/10.1139/b04-051.

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There are about 2500 recorded species of edible mushrooms. The most expensive and sought after of these mushrooms belong to the mycorrhizal group and include Tuber melanosporum Vitt. (Périgord black truffle), Tuber magnatum Pico & Vitt. (Italian white truffle), Tricholoma matsutake (Ito & Imai) Sing. (matsutake), Boletus edulis Bull: Fr. sensu lato (porcini) Cantharellus cibarius Fr.: Fr. (chanterelle), and Amanita caesarea (Scop.: Fr.) Pers: Schw. (Caesar's mushroom). The total market for these is measured in billions of US dollars. Over the past 100 years, harvests of many mycorrhizal mushrooms have declined dramatically, which has prompted interest in the development of methods for their cultivation. So far only a few species of truffles have been produced in commercial quantities, although methods have been developed that may see the cultivation of species such as Cantharellus cibarius, Lyophyllum shimeji (Kawam.) Hongo, and Lactarius deliciosus (L.: Fr.) Gray. Despite this, many of the most expensive mycorrhizal mushrooms, including Tuber magnatum Pico & Vitt. and Tricholoma matsutake, have defied cultivation. Our paper will attempt to highlight possible reasons why mycorrhizal mushrooms have proven to be so difficult to grow and how we might better manage mycorrhizal mushroom forests to sustain natural production.Key words: edible, ectomycorrhiza, mushroom, truffle.
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Singhal, Somya, Prasad Rasane, Sawinder Kaur, Umar Garba, Jyoti Singh, Nishant Raj, and Neeru Gupta. "Mushroom Cultivation, Processing and Value-added Products: A Patent Based Review." Recent Patents on Food, Nutrition & Agriculture 10, no. 1 (January 24, 2019): 3–19. http://dx.doi.org/10.2174/2212798410666180604101353.

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Background: Edible mushrooms are an abundant source of carbohydrates, proteins, and multiple antioxidants and phytonutrients. This paper presents a general overview on the edible fungus describing the inventions made in the field of its cultivation, equipment and value-added products. </P><P> Objective: To understand and review the innovations and nutraceutical benefits of mushrooms as well as to develop interest regarding the edible mushrooms. </P><P> Methods: Information provided in this review is based on the available research investigations and patents. </P><P> Result: Mushrooms are an edible source of a wide variety of antioxidants and phytonutrients with a number of nutraceutical properties including anti-tumor and anti-carcinogenic. Thus, several investigations are made for cultivation and improvement of the yield of mushrooms through improvisation of growth substrates and equipment used for mushroom processing. The mushroom has been processed into various products to increase its consumption, providing the health and nutritional benefit to mankind. </P><P> Conclusion: This paper summarizes the cultivation practices of mushroom, its processing equipment, methods of preservation, value-added based products, and its nutraceutical properties. The review also highlights the various scientific feats achieved in terms of patents and research publications promoting mushroom as a wholesome food.
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Thu, Zaw Min, Ko Ko Myo, Hnin Thanda Aung, Marco Clericuzio, Chabaco Armijos, and Giovanni Vidari. "Bioactive Phytochemical Constituents of Wild Edible Mushrooms from Southeast Asia." Molecules 25, no. 8 (April 23, 2020): 1972. http://dx.doi.org/10.3390/molecules25081972.

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Mushrooms have a long history of uses for their medicinal and nutritional properties. They have been consumed by people for thousands of years. Edible mushrooms are collected in the wild or cultivated worldwide. Recently, mushroom extracts and their secondary metabolites have acquired considerable attention due to their biological effects, which include antioxidant, antimicrobial, anti-cancer, anti-inflammatory, anti-obesity, and immunomodulatory activities. Thus, in addition to phytochemists, nutritionists and consumers are now deeply interested in the phytochemical constituents of mushrooms, which provide beneficial effects to humans in terms of health promotion and reduction of disease-related risks. In recent years, scientific reports on the nutritional, phytochemical and pharmacological properties of mushroom have been overwhelming. However, the bioactive compounds and biological properties of wild edible mushrooms growing in Southeast Asian countries have been rarely described. In this review, the bioactive compounds isolated from 25 selected wild edible mushrooms growing in Southeast Asia have been reviewed, together with their biological activities. Phytoconstituents with antioxidant and antimicrobial activities have been highlighted. Several evidences indicate that mushrooms are good sources for natural antioxidants and antimicrobial agents
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Zhao, Shuang, Qi Gao, Chengbo Rong, Shouxian Wang, Zhekun Zhao, Yu Liu, and Jianping Xu. "Immunomodulatory Effects of Edible and Medicinal Mushrooms and Their Bioactive Immunoregulatory Products." Journal of Fungi 6, no. 4 (November 8, 2020): 269. http://dx.doi.org/10.3390/jof6040269.

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Mushrooms have been valued as food and health supplements by humans for centuries. They are rich in dietary fiber, essential amino acids, minerals, and many bioactive compounds, especially those related to human immune system functions. Mushrooms contain diverse immunoregulatory compounds such as terpenes and terpenoids, lectins, fungal immunomodulatory proteins (FIPs) and polysaccharides. The distributions of these compounds differ among mushroom species and their potent immune modulation activities vary depending on their core structures and fraction composition chemical modifications. Here we review the current status of clinical studies on immunomodulatory activities of mushrooms and mushroom products. The potential mechanisms for their activities both in vitro and in vivo were summarized. We describe the approaches that have been used in the development and application of bioactive compounds extracted from mushrooms. These developments have led to the commercialization of a large number of mushroom products. Finally, we discuss the problems in pharmacological applications of mushrooms and mushroom products and highlight a few areas that should be improved before immunomodulatory compounds from mushrooms can be widely used as therapeutic agents.
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Dissertations / Theses on the topic "Mushrooms, Edible"

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Papaparaskeva-Petrides, Christina. "Mutagens in edible mushrooms." Thesis, University of Surrey, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.314464.

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Fox, Hilary M. "Genetic studies on the edible mushrooms Lentinula edodes and Pleurotus species." Thesis, University of Nottingham, 1991. http://eprints.nottingham.ac.uk/28460/.

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Classical and molecular genetic techniques were investigated as approaches to strain improvement in the edible Basidiomycete species Lentinula (syn. Lenitnus) edodes (Berk.) Pegler (the Shiitake mushroom) and Pleurotus spp. (oyster mushrooms). Central to the theme of breeding these species was the application of protoplasts. Attempts were made to develop a high efficiency isolation and regeneration system for both L. edodes and P. sajor-caju. Relatively low yields of protoplasts from L. edodes and their poor regenerative ability limited their use. Howewer, Pleurotus spp. were found to be quite amenable to protoplast isolation, yielding constantly high yields of viable protoplasts. Extensive mating-type analysis of monokaryotic isolates of L. edodus was carried out. Characterization of 17 commercial strains of L. edodes were found to have 9 different A factors and 10 different B factors, whilst four wild-type isolates from China were shown to have 8 different A factors and 8 different B factors. Analysis of several L. edodus strains revealed anomalous ratios of mating-type factors in basidiospore progeny which deviated from the expected 1: 1: 1: 1. Four strains having this imbalance had several A and B factors in common. Protoplasts were used to obtain neohaplonts from dikaryotic mycelia, however, the ratio of the two nuclear types often deviated from the 1:1 ratio of the dikayon. Transformation of P. sajor-caju was attempted by using several vectors containing bacterial dominant selectable genes under the control of fungal promotor and terminator sequences. Also, 'shot-gun' cloning of promotor sequences from P. sajor-caju was attempted by cloning random DNA fragments into a promotorless expression vector. No transformants were obtained by use of any of these vectors. Molecular karyotyping by clamped homogeneous electric field electrophoresis of several Pleurotus spp. revealed differences between species, and strains of P. sajor-caju in terms of chromosome size and number.
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Finimundy, Tiane Cristine. "Bioatividades de frações dos extratos de Lentinula edodes e Pleurotus sajor-caju em cultivo de células de mamíferos." reponame:Repositório Institucional da UCS, 2017. https://repositorio.ucs.br/handle/11338/3618.

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Os cogumelos têm vastas perspectivas como fontes de propriedades medicinais, pois são usados desde os tempos remotos para tratar doenças e promover a saúde em geral. Possuem uma quantidade de compostos bioativos interessantes o que despertou o interesse da área científica. O presente estudo tem como objetivo a avaliação das propriedades bioativas e da composição química e nutricional dos cogumelos Pleurotus sajor-caju e Lentinula edodes. A atividade antioxidante do extrato foi avaliada através de ensaios de DPPH, poder redutor, TBARS e betacaroteno. Foram realizadas atividade antitumoral nas células NCI-H460, HepG2, HeLa, MCF-7 PLP2 HCT-116 e MRC-5, e anti-inflamatória para o extrato etanólico de P. sajor-caju em Raw 264.7. A composição da amostra do P. sajor caju em tocoferóis foi determinada por Cromatografia Líquida de Alta Eficiência (CLAE) acoplada a um detector de arranjo de diodos (DAD). Os perfis em ácidos graxos e açúcares foram obtidos por cromatografia a gas acoplada a um detector de ionização de chama (CG-FID) e por CLAE acoplado a um detector de índice de refração (DIR). O P. sajor-caju mostrou ser fonte importante de antioxidantes principalmente fenóis (147,54 μg/g) e tocoferóis (615.9g/100g). β-tocoferol foi a forma encontrada em maiores quantidades. Este extrato apresentou atividade antioxidante, sendo esta mais significativa para os ensaios de inibição da peroxidação lipídica (valores de EC50 inferiores a 2,6 mg/mL). A determinação do perfil em macronutrientes demonstrou altos teores em proteínas (17,29 g/100 g) e carboidratos (76,18 g/100 g), apresentando baixos valores de lipídios (1,16 g/100 g). A análise da composição do ácidos graxos conduziu à quantificação de 22 moléculas, com predomínio dos ácidos graxos poli-insaturados, particularmente os ácidos oleico e linoleico, 17-61% e 20-54%, respectivamente. O ensaio de citometria de fluxo foi utilizado para a verificação do tipo de morte induzida, para ambos os cogumelos, que apresentaram resultados semelhantes, indicando morte por apoptose. Os estudos efetuados descrevem o potencial nutracêutico das espécies analisadas, bem como o docking molecular nos faz pensar em uma possível atividade pró-apoptótica e anti-inflamatória. O consumo de cogumelos in natura como em extratos podem exercer um efeito benéfico para a saúde e auxiliar no tratamento de determinadas doenças.
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Mushrooms have vast prospects as sources of medicinal properties, since they have been used since ancient times to treat diseases and promote health in general. They have a number of interesting bioactive compounds which aroused the interest of the scientific area. The present study aims to evaluate the bioactive properties and the chemical and nutritional composition of the Pleurotus sajor-caju and Lentinula edodes mushrooms. The antioxidant activity of the extract was evaluated through DPPH, reducing power, TBARS and beta carotene assays. Antitumor activity was performed on NCI-H460, HepG2, HeLa, MCF-7, PLP2, HCT-116 and MRC-5 cells, and anti-inflammatory for the ethanolic extract of P. sajor-caju on Raw 264.7. The composition of the P. sajor caju sample in tocopherols was determined by High Performance Liquid Chromatography (HPLC) coupled to a fluorescence detector (DAD). The fatty acid and sugar profiles were obtained by gas chromatography coupled to a flame ionization detector (GC-FID) and by HPLC coupled to a refractive index detector (RID). P. sajor-caju showed to be an important source of antioxidants mainly phenols (147.54 μg / g) and tocopherols (615.9g / 100g). β-tocopherol was the form found in higher amounts. This extract showed antioxidant activity, which is more significant for lipid peroxidation inhibition assays (EC 50 values below 2.6 mg / mL). Macronutrient profile determination showed high levels of protein (17.29 g / 100 g) and carbohydrates (76.18 g / 100 g), presenting low lipid values (1.16 g / 100 g). Analysis of the composition of fatty acids led to the quantification of 22 molecules, with predominance of polyunsaturated fatty acids, particularly oleic and linoleic acids, 17-61% and 20-54%, respectively. The flow cytometry assay was used to verify the type of induced death for both mushrooms, which showed similar results, indicating death by apoptosis. The studies carried out describe the nutraceutical potential of the analyzed species, as well as the molecular docking makes us think of a possible pro-apoptotic and anti-inflammatory activity. The consumption of mushrooms in nature as in extracts can have a beneficial effect on health and help in the treatment of certain diseases.
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Challen, Michael P. "Gene transfer in the homobasidiomycete Coprinus bilanatus : a model system for edible mushrooms." Thesis, Cranfield University, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.358155.

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Finimundi, Jane Maria. "Produção de cogumelos comestíveis e fenol-oxidases de Pleurotus sajor-caju e Lentinula edodes em resíduos lignocelulósicos." reponame:Repositório Institucional da UCS, 2011. https://repositorio.ucs.br/handle/11338/1419.

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Cogumelos comestíveis de Pleurotus sajor-caju PS-2001 e Lentinula edodes LE-01 foram cultivados em substratos constituídos de serragem de Pinus sp ( para P. sajor-caju) ou Eucalyptus sp (para L. edodes) adicionados de resíduos de bagaços de Vitis labrusca e Malus domestica. Foram avaliados os parâmetros de produção produtividade (P), eficiência biológica e rendimento (R), atividade das enzimas (lacases, VAO, MnP and LiP), proteína solúvel total e a N-acetil glicosamina liberada do micélio como uma estimativa indireta do crescimento da biomassa. Os testes foram realizados com os bagaços dos dois frutos separadamente e em serragem de Pinus sp. (para P. sajor-caju) e Eucalyptus sp.. Foram utilizadas três combinações de substratos (S) e um controle, sendo eles, S1: somente bagaço; S2: 75% bagaço e 25% serragem (3:1); S3: 50% bagaço e 50% serragem (1:1); S4: 25% bagaço e 75% serragem (1:3) e S5: somente serragem (controle). Os resultados mostraram que os bagaços de V. labrusca e M. domestica e serragem de Pinus sp. foram adequados à produção de cogumelos de P. sajor-caju quando utilizados isolados ou em combinações, destacando-se a combinação S4 com V. labrusca, onde foram obtidos os melhores resultados de produtividade (P), eficiência biológica (EB) e rendimento (R), de 0,59 g.dia-1, 33% e 11%, respectivamente. O substrato que possibilitou melhor atividade de lacases (Lac) foi S1 com M. domestica (81.995 U.g-1 no 30º dia), bem como a maior atividade de lignina peroxidase (LiP - 26 U.g-1) e oxidases do álcool veratrílico (OAV - 20,9 U.g-1). A maior concentração de proteínas totais (PT - 2.803 U.g-1) foi obtida em S4 com V. labrusca. Em S3, com bagaço de M. domestica, P. sajor-caju apresentou maior atividade de manganês peroxidase (MnP - 636,4 U.g-1) e a maior biomassa foi obtida em S3 com V. labrusca (8,47 mg de N-acetilglicosamina/g de substrato no 24º dia). Para L. edodes somente V. labrusca (S4) mostrou produção de cogumelos com R de 12,8%, EB de 38,5% e P de 0,25 g.dia-1. Já o bagaço de M. domestica possibilitou a produção de cogumelos nas combinações S3, S4 e controle S5. S4 com V. labrusca possibilitou a maior atividade de Lac por L. edodes (2.932 U.g-1 no 4º dia de cultivo) e a mais alta atividade de LiP (2.73 U g-1). Como a maior biomassa foi obtida empregando o substrato S1 com V. labrusca no 16º dia (17,42 mg de N-acetilglicosamina/g de substrato) e em S4 ocorreu a mais alta atividade de lacases, isto mostra que o crescimento fúngico não está associado ao aumento na produção de Lac. S1 com V. labrusca também apresentou maiores níveis de OAV (25,94 U.g-1). Mais alta concentração de proteínas solúveis PT (6.858 U.g-1) foi obtida empregando S1 com M. domestica. MnP e peroxidases totais de L. edodes não foram detectadas nos substratos V. labrusca ou M. domestica. O bagaço de V. labrusca demonstrou ser mais adequado à atividade de Lac por L. edodes do que M. domestica.
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Edible mushrooms Pleurotus sajor-caju PS-2001 and Lentinula edodes LE-01 were cultivated on substrates constituted of sawdust of Pinus sp. (for P. sajor-caju) or Eucalyptus sp. ( for L. edodes) added of Vitis labrusca and Malus domestica bagasse residues. The production parameters evaluated were: productivity (P), biological efficiency (BE) and yield (Y)), activities of enzymes (laccases, VAO, MnP and LiP), total soluble proteins and the N-acetyl glucosamine liberated from mycelia as a indirect estimative of biomass growth. There were three combinations of substrates (S) and a control, S1: only bagasse residues, S2: 75% bagasse residues and 25% sawdust (3:1), S3: 50% bagasse residues and 50% sawdust (1 : 1), S4: 25% bagasse residues and 75% sawdust (1:3) and S5: sawdust only (control). The results showed that bagasse residues of V. labrusca and M. domestica and sawdust of Pinus sp. were suitable for mushroom production of P. sajor-caju when used alone or in combinations, especially S4 with V. labrusca, which obtained the best results in productivity (P), biological efficiency (BE) and yield (Y) of 0.59 g day-1, 33% and 11% respectively. The substrate which showed the highest laccase activity (Lac) was S1 with M. domestica (81,995 U g-1) and the highest activity of lignin peroxidase (LiP - 26 U g-1) and also veratryl alcohol oxidase (VAO - 20.9 U g-1). The highest concentration of total protein (TP - 2803 mg g-1 of dry matter) was obtained in S4 with V. labrusca. In S3, with bagasse residues of M. domestica, P. sajor-caju showed higher activity of manganese peroxidase (MnP - 636.4 U g-1). The highest biomass was obtained in S3 with V. labrusca (8.47 mg N-acetyl glucosamine/g substrate on the 24 th day). To L. edodes, only V. labrusca ( S4) showed mushrooms production with a R of 12.8%, EB of 38.5% and Y of 0.25 g day-1. Only the bagasse M. domestica enabled the production of mushrooms in S3, S4 and S5. S4 with V. labrusca also showed the highest activity of Lac (2932 U g-1 on day 4 of culture) and the highest activity of LiP (2.73 U g-1). As the highest biomass was obtained in S1 with V. labrusca on the 16th day (17.42 mg N-acetyl glucosamine / g substrate) and S4 showed highest laccases secretion, this can show that fungal growth is not associated with increased production of Lac. S1 with V. labrusca also showed higher levels of VAO (25.94 U g-1). Higher concentration of TP (6858 mg g-1) was obtained from S1 with M. domestica. MnP and total peroxidases of L. edodes were not detected in V. labrusca or M. domestica. V. labrusca was more appropriate for laccase activity of L. edodes than M. domestica.
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Andrade, Meire Cristina Nogueira de [UNESP]. "Crescimento micelial, produção e características bromatológicas do shiitake em função de linhagens e de propriedades físicas e químicas de espécies e clones de eucalipto." Universidade Estadual Paulista (UNESP), 2007. http://hdl.handle.net/11449/101706.

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Mycelium growth, production and bromatologicals characteristics of shiitake in function of lineages and chemical and physical properties of eucalyptus clones and species were evaluated. In Experiment 1, mycelium growth of two Lentinula edodes (Berk.) Pegler (LE-95/01 and LE-96/18) species in culture mediums prepared with sawdust extract from seven species (E. saligna, E. grandis, E. urophylla, E. camaldulensis, E. citriodora, E. paniculata e E. pellita) and three eucalyptus clones (hybrid E. grandis x E. urophylla) was analyzed. The experimental design was totally randomized, in 2x10 factorial design, totalizing 20 treatments with 10 repetitions, being that each repetition corresponded to one Petri dish. In Experiment 2, mycelium growth of eight L. edodes lineages (LE-96/17, LE-95/02, LE-95/07, LE-98/55, LE-96/18, LE-95/01, LE-96/13 and LE-98/47) in culture mediums prepared with sawdust extract from Eucalyptus spp was evaluated. The experimental design was totally randomized, with 8 treatments and 8 repetitions, being that each repetition corresponded to one Petri dish. In Experiment 3, production and bromatological characterization of two Lentinula edodes lineages cultivated in seven species and three clones of eucalyptus was evaluated. The experimental design was totally randomized, in 2x10 factorial design, totalizing 20 treatments with 40 repetitions, being that each repetition corresponded to one log. In Experiment 4, physical and chemical properties of seven species and three clones of eucalyptus before and after the cultivation of two L. edodes lineages was evaluated. The experimental design was totally randomized, in 2x10 factorial design, totalizing 20 treatments with 9 repetitions, being that each repetition corresponded to one log. The culture medium that provided highest averages of mycelium growth of L. edodes lineages LE-95/01 and LE-96/18 was the one with... (Complete abstract click electronic access below)
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Regina, Magali [UNESP]. "Cinética do crescimento miceliano de Lentinula edodes (Berk.) Pegler em bagaço de cana-de-açúcar e serragem de eucalipto." Universidade Estadual Paulista (UNESP), 2001. http://hdl.handle.net/11449/90634.

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As pesquisas sobre o cultivo axênico de shiitake e produção de inóculo, para as condições brasileiras, são escassas. O estudo do crescimento miceliano visa compreender os aspectos físicos, químicos e ambientais que causam alterações no processo desse crescimento. O objetivo deste trabalho foi o de estudar a influência de aspectos nutricionais e a interferência do substrato na cinética de crescimento de linhagens de Lentinula edodes. Os materiais utilizados foram duas linhagens de Lentinula edodes: L17 e L55 da micoteca do Módulo de Cogumelos da FCA e substratos à base de serragem (S) e bagaço de cana-de-açúcar (B) com a adição de três quantidades de farelos de arroz e de trigo (metade de cada): 0, 10 e 20%, perfazendo 6 tratamentos, os quais foram utilizados na cinética da área de crescimento miceliano em meio de cultura e do volume de crescimento em substrato. Dos resultados obtidos foram extraídas as seguintes conclusões: A cinética de crescimento miceliano em superfície (área), independente das linhagens e substratos, seguiu um modelo matemático representado por uma equação exponencial. Os parâmetros estimados gama tiveram uma relação com a velocidade final instantânea de crescimento em área. A cinética de crescimento miceliano em volume, independente das linhagens e substratos, seguiu um modelo matemático representado por equação logarítmica. Os parâmetros estimados betas, gama e delta, não apresentaram relação com a velocidade de crescimento em volume. Ocorreram interações significativas entre linhagens, substratos base e quantidades de farelos, tanto na cinética de crescimento em superfície quanto em volume. A linhagem L55 se apresentou mais adaptada à metodologia adotada por ser utilizada em cultivo axênico.
In Brazil there was little research related to Shiitake axenic culture. It was researched in this experiment the physical, chemical and environmental aspects in relation to different strains of Lentinula edodes. The aim of this research was to understand the substratum effects in the kinetics of the Shiitake mycelium growth. It was used two Shiitake strains and two different base substrate (eucalyptus sawdust and sugar cane bagasse) varying in three proportions of the supplements. The supplements, a blend of rice and wheat brans, were added in the proportion of 0, 10 and 20% of the base substrate. The experiment was composed of six treatments. It was concluded that the mycelium kinetics growth in culture medium followed a mathematical model that were represented by exponential equation. Gamma parameters were directly proportional to the instantaneous growth velocity in area. The mycelium growth kinetics in volume had no effect relation to the strains and substrate and it followed a mathematical model represented by logarithmic equation. Beta, gamma and delta parameters didn't show any correlation with the growth velocity in volume. There were significant differences between the strains and the mycelium growth in the supplemented substrate. The strain L55 was better adapted than L17.
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Chilanti, Gabriela. "Avaliação da produção, composição química, compostos bioativos e atividade antioxidante de linhagens autóctones de Pleurotus spp." reponame:Repositório Institucional da UCS, 2016. https://repositorio.ucs.br/handle/11338/1393.

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Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul, FAPERGS.
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Galeón, Alcón Mercedes Victoria. "Production of the edible mushroom (Agaricus sp.) under laboratory conditions for their multiplication in different culture media." BYU ScholarsArchive, 2009. https://scholarsarchive.byu.edu/etd/5366.

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Edible mushroom production has two different stages: the vegetative stage and the fruiting stage. The vegetative phase is performed in a biotechnology laboratory and covers the technique for obtaining “spawns”, which parameters include the multiplication and reproduction of the mycelium. The fruiting phase begins with the appearance of edible mushrooms and includes everything that occurs outside the laboratory. In our country, production of edible mushrooms is limited and generally unknown. So, in this study, the vegetative phase was divided into two stages and conducted in the laboratory. Stage 1: We inoculated spores and implants of the edible mushroom species Agaricus in three synthetic growth mediums: PDA (Potato-Dextrose-Agar), PDY (Potato-Dextrose-Yeast), and MEA (Barley-Biphosphate Potassium-Agar). These were incubated in different growth chambers at three different temperatures (17ºC, 20ºC, and 25ºC). The best mushroom development in terms of micellar growth was obtained in the PDA growth medium. The temperature that contributed most favorably to this development was 17ºC. Stage 2: We re-inoculated implants from the crops of the previous step in four natural substrates (brown rice, barley creole, brown rice combined with horse manure, barley combined with horse manure) and incubated them in growth chambers at three different temperatures. It was observed that the best micellar growth occurred in the natural substrate containing barley creole. Also, the most effective incubation temperature was 20ºC. Thus, we established that the barley grains sold in our city work well as a cheap natural substrate to propagate and produce edible mushroom “seed” of the Agaricus species at a temperature of 20ºC.
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Rodrigues, Dina Maria Ferreira. "Functional foods with innovative ingredients from seaweeds and mushrooms sources." Doctoral thesis, Universidade de Aveiro, 2016. http://hdl.handle.net/10773/17075.

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Doutoramento em Química
Recursos naturais, como algas e cogumelos podem ser usados para a obtenção de novos produtos, oferecendo uma forma alternativa e sustentável de originar novos alimentos ou ingredientes funcionais com propriedades biológicas que podem ajudar a desenvolver novas estratégias baseadas na saúde preventiva. A principal força motriz desta tese foi encontrar em algas e cogumelos, extratos com compostos bioativos naturais que possam ser usados no desenvolvimento de novos alimentos funcionais. Com este objectivo, foi efectuada uma abordagem integrada e vários passos foram seguidos numa ordem cronológica. Em primeiro lugar, selecionou-se um conjunto de espécies de algas marinhas assim como um conjunto de espécies de cogumelos comestíveis que foram caracterizados quanto à sua composição química e compostos bioativos potenciais. Tendo sido realizada a sua caracterização, surgiu a necessidade de se aplicar metodologias de extracção adequadas, rentáveis e amigas do ambiente, capazes de extrair ingredientes naturais biologicamente ativos de interesse tanto de algas como de cogumelos. Este objetivo nesta fase levou à segunda etapa do trabalho experimental que envolveu o estudo de várias técnicas de extração (extração com água quente, extração assistida por enzimas e por ultra-sons e extracção sob alta pressão hidrostática), a fim de se caracterizar plenamente o potencial das diferentes fontes naturais, introduzindo em simultâneo diferentes seletividades e eficiências, preservando o máximo de bioatividade. A etapa seguinte desta pesquisa integrada esteve relacionada com a caracterização química mais aprofundada de compostos bioativos presentes nos quatro extratos enzimáticos selecionados de algas (extrato S. muticum obtido com Alcalase e extrato O. pinnatifida obtido com Viscozyme) e de cogumelos (extratos de Ph. nameko obtidos com Celulase e com Flavourzyme) onde as propriedades biológicas alvo foram confirmadas ou verificadas como as mais promissoras. Os extratos selecionados com potenciais propriedades biológicas, após a caracterização química foram avaliados no que respeita à sua estabilidade in vitro para confirmar e consolidar o seu potencial biológico e ser mais explorado na perspectiva do alimento funcional. A última etapa deste trabalho envolveu o desenvolvimento de um novo alimento funcional incorporando-se os dois extratos mais promissores e validados previamente (extrato O. pinnatifida obtido com Viscozyme e extrato Ph. nameko obtido com Flavourzyme) num creme lácteo para barrar, procedendo-se à avaliação do seu potencial biológico e tecnológico. Um creme lácteo de barrar funcional, combinando requeijão e iogurte tipo grego com incorporação dos extratos selecionados foi formulado e explorado com sucesso. O desenvolvimento de alimentos funcionais, ou mesmo de nutracêuticos, a partir de extratos de algas e de cogumelos comestíveis é viável podendo-se estender o estudo da incorporação destes extratos em outros tipos de alimentos como bebidas ou sorvete.
Natural resources such as seaweed and mushrooms can be used to obtain new products, providing an alternative and sustainable manner to provide new functional foods or ingredients with biological properties that may help to develop new strategies based on preventive health. The main driving force of this thesis was to find in seaweeds and mushrooms, extracts with natural bioactive compounds to be used in the development of new functional foods. In order to do so, an integrated approach was established and the various steps were followed chronologically. Firstly, a set of edible seaweeds species and a set of edible mushrooms species were characterised for their proximate composition and potential bioactive compounds. Once the characterization was achieved the need for suitable, fast, cost-effective and environmentally friendly extraction methodologies capable of extracting the biologically active natural ingredients of interest from both the seaweeds and mushrooms led to the second stage. This stage involved the study of several extraction techniques (hot water extraction; enzyme- and ultrasound-assisted extraction and high hydrostatic pressure) in order to fully characterize the potential of the different natural sources, introducing different extraction selectivity and efficiency while aiming at maximum preservation of bioactivity. The next stage in this integrated research was related with the deeper chemical characterization of the bioactive components present in the four enzymatic selected extracts from seaweeds (S. muticum extract obtained with Alcalase and O. pinnatifida extract obtained with Viscozyme) and mushrooms (Ph. nameko extracts obtained with Cellulase and with Flavourzyme) where target biological properties were confirmed or found to be more promising. The selected extracts with potential biological properties, following the chemical characterization went through the evaluation of in vitro stability to confirm and consolidate its biological potential to be further explored within the functional food perspective. The last stage of this thesis involved the development of a new functional food by incorporating the two most promising and validated extracts (O. pinnatifida obtained with Viscozyme and Ph. nameko obtained with Flavourzyme) in a spreadable dairy cream with assessment of their biological and technological potential. A functional dairy spreadable dairy cream combining whey cheese and greek type yoghurt with incorporation of the selected extracts was successfully formulated and explored. The development of functional foods, or even nutraceuticals, from edible seaweed and mushroom extracts is feasible and could be extended studying the incorporation of these extracts in other types of food such as beverages or ice cream.
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Books on the topic "Mushrooms, Edible"

1

Zambonelli, Alessandra, and Gregory M. Bonito, eds. Edible Ectomycorrhizal Mushrooms. Berlin, Heidelberg: Springer Berlin Heidelberg, 2012. http://dx.doi.org/10.1007/978-3-642-33823-6.

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100 edible mushrooms. Ann Arbor, MI: The University of Michigan Press, 2007.

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Chang, S. T. Edible mushrooms and their cultivation. Boca Raton, Fla: CRC Press, 1989.

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Gante, Abraham Villegas de. Biotecnología intermedia en México: La producción de hongos comestibles. Chapingo, Estado de México: Centro de Investigaciones Económicas, Sociales y Tecnológicas de la Agroindustria y la Agricultura Mundial, Comité de Servicio Universitario, Programa Interdepartamental Integración Agricultura-Industria, Universidad Autónoma Chapingo, 1996.

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Fedorov, F. V. Griby. 3rd ed. Moskva: Rosagropromizdat, 1990.

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Usčuplić, Midhat. Svijet gljiva =: Kingdom of fungi. Sarajevo: Akademija nauka i umjetnosti Bosne i Hercegovine, 2004.

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G, Miles Philip, and Chang S. T. 1930-, eds. Mushrooms: Cultivation, nutritional value, medicinal effect, and environmental impact. 2nd ed. Boca Raton, Fla: CRC Press, 2004.

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Chang, S. T. Mushrooms: Cultivation, nutritional value, medicinal effect, and environmental impact. 2nd ed. Boca Raton, Fla: CRC Press, 2004.

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Diego, Cunha Zied, and Arturo Pardo-Giménez, eds. Edible and Medicinal Mushrooms. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119149446.

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International, Conference on Edible Mycorrhizal Mushrooms (2nd 2001 Christchurch N. Z. ). Edible mycorrhizal mushrooms and their cultivation. [Lincoln, N.Z.]: Crop & Food Research, 2002.

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Book chapters on the topic "Mushrooms, Edible"

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Rubatzky, Vincent E., and Mas Yamaguchi. "Edible Mushrooms." In World Vegetables, 723–44. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-6015-9_27.

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Siddiq, Muhammad, Ramasamy Ravi, and Abdul Sami. "Edible Mushrooms." In Handbook of Vegetables and Vegetable Processing, 701–25. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119098935.ch30.

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Upadhyay, Ramesh Chandra, and Manjit Singh. "Production of Edible Mushrooms." In Industrial Applications, 79–97. Berlin, Heidelberg: Springer Berlin Heidelberg, 2010. http://dx.doi.org/10.1007/978-3-642-11458-8_4.

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Díaz-Godínez, Gerardo, and Maura Téllez-Téllez. "Mushrooms as Edible Foods." In Fungal Biology, 143–64. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-64406-2_9.

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Albertó, Edgardo. "Naturally Occurring Strains of Edible Mushrooms: A Source to Improve the Mushroom Industry." In Edible and Medicinal Mushrooms, 415–25. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119149446.ch19.

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Remya, V. R., Goutam Chandra, and K. P. Mohanakumar. "Edible Mushrooms as Neuro-nutraceuticals: Basis of Therapeutics." In Medicinal Mushrooms, 71–101. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-6382-5_2.

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Dhar, Behari Lal. "Mushrooms and Human Civilization." In Edible and Medicinal Mushrooms, 1–4. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119149446.ch1.

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Nachimuthu, Saraswathy, Ruckmani Kandasamy, Ramalingam Ponnusamy, Jack Deruiter, Muralikrishnan Dhanasekaran, and Sivasudha Thilagar. "L-Ergothioneine: A Potential Bioactive Compound from Edible Mushrooms." In Medicinal Mushrooms, 391–407. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-6382-5_16.

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Gómez, Arcadio. "New Technology inAgaricus bisporusCultivation." In Edible and Medicinal Mushrooms, 211–20. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119149446.ch10.

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Rinker, Danny Lee. "Insect, Mite, and Nematode Pests of Commercial Mushroom Production." In Edible and Medicinal Mushrooms, 221–37. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119149446.ch11.

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Conference papers on the topic "Mushrooms, Edible"

1

Lv, Guoying, Zuofa Zhang, Huijuan Pan, and Leifa Fan. "Antioxidant Properties of Different Solvents Extracts from Three Edible Mushrooms." In 2009 3rd International Conference on Bioinformatics and Biomedical Engineering (iCBBE). IEEE, 2009. http://dx.doi.org/10.1109/icbbe.2009.5162375.

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Fangkun Zhu, Li Qu, Wang Xuejing, and Fan Wenxiu. "Heavy metals in some edible mushrooms consumed in Xinxiang, China." In 2011 International Conference on New Technology of Agricultural Engineering (ICAE). IEEE, 2011. http://dx.doi.org/10.1109/icae.2011.5943965.

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Tang, Qian-Qian, Yu-Xian You, Yi-Wen Li, Si-Qi Zeng, Di Chen, Zhao Su, Ai-Ping Liu, et al. "The Status of Edible Mushrooms Resource Development and Nutrition Evaluation in Sichuan Province, China." In The International Conference on Biological Sciences and Technology. Paris, France: Atlantis Press, 2016. http://dx.doi.org/10.2991/bst-16.2016.34.

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Wibowo, Agung, Yuri Rahayu, Andi Riyanto, and Taufik Hidayatulloh. "Classification algorithm for edible mushroom identification." In 2018 International Conference on Information and Communications Technology (ICOIACT). IEEE, 2018. http://dx.doi.org/10.1109/icoiact.2018.8350746.

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Devika, G., and Asha Gowda Karegowda. "Identification of Edible and Non-Edible Mushroom Through Convolution Neural Network." In 3rd International Conference on Integrated Intelligent Computing Communication & Security (ICIIC 2021). Paris, France: Atlantis Press, 2021. http://dx.doi.org/10.2991/ahis.k.210913.039.

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Zahan, Nusrat, Md Zahid Hasan, Md Abdul Malek, and Sanjida Sultana Reya. "A Deep Learning-Based Approach for Edible, Inedible and Poisonous Mushroom Classification." In 2021 International Conference on Information and Communication Technology for Sustainable Development (ICICT4SD). IEEE, 2021. http://dx.doi.org/10.1109/icict4sd50815.2021.9396845.

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Petre, Marian, Alexandru Teodorescu, Francisco Chinesta, Yvan Chastel, and Mohamed El Mansori. "Recycling of Vineyard and Winery Wastes as Nutritive Composts for Edible Mushroom Cultivation." In INTERNATIONAL CONFERENCE ON ADVANCES IN MATERIALS AND PROCESSING TECHNOLOGIES (AMPT2010). AIP, 2011. http://dx.doi.org/10.1063/1.3552407.

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Mallikarjuns, K., K. Venkateswara Rao, N. John Sushma, L. Manoj, G. Narasimha, and B. Deva Prasad Raju. "Synthesis and spectroscopic characterization of palladium nanoparticles by using broth of edible mushroom extract." In International Conference on Nanoscience, Engineering and Technology (ICONSET 2011). IEEE, 2011. http://dx.doi.org/10.1109/iconset.2011.6168045.

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DUAN, Xiaoyu, Yu HU, Yuxian YOU, Qianqian TANG, Yiwen LI, Lan ZHANG, Cheng LI, and Yuntao LIU. "Enhancement of The Edible Mushroom Pleurotus Ostreatus Yield via A New Liquid Fermentation Tank." In International Conference on Biological Engineering and Pharmacy 2016 (BEP 2016). Paris, France: Atlantis Press, 2017. http://dx.doi.org/10.2991/bep-16.2017.11.

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Li, Chunlin, Huifen Liu, Jianchao Hao, Weiyu Zhang, Litong Ban, and Lijun Shi. "Influence of Temperature on Anaerobic Co-digestion of Dairy Manure and Edible Mushroom Cultivation Waste." In 2016 International Forum on Energy, Environment and Sustainable Development. Paris, France: Atlantis Press, 2016. http://dx.doi.org/10.2991/ifeesd-16.2016.180.

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Reports on the topic "Mushrooms, Edible"

1

Parks, Catherine G., and Craig L. Schmitt. Wild edible mushrooms in the Blue Mountains: resource and issues. Portland, OR: U.S. Department of Agriculture, Forest Service, Pacific Northwest Research Station, 1997. http://dx.doi.org/10.2737/pnw-gtr-393.

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Molina, Randy, Thomas O'Dell, Daniel Luoma, Michael Amaranthus, Michael Castellano, and Kenelm Russell. Biology, ecology, and social aspects of wild edible mushrooms in the forests of the Pacific Northwest: a preface to managing commercial harvest. Portland, OR: U.S. Department of Agriculture, Forest Service, Pacific Northwest Research Station, 1993. http://dx.doi.org/10.2737/pnw-gtr-309.

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Ivanova, Miroslava, Lilko Dospatliev, and Penko Papazov. Application of ICP-OES Method of Determination of K, P, Mg, Na and Ca in Nine Wild Edible Mushrooms with a Chemometric Approach. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, February 2019. http://dx.doi.org/10.7546/crabs.2019.02.06.

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Dospatliev, Lilko. Macro and Micro Elements, Phospholipids and Fatty Acids in Edible Wild Mushroom (Cantharellus cibarius) from Batak Area (Rhodope Mountains, Bulgaria). "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, November 2018. http://dx.doi.org/10.7546/crabs.2018.11.03.

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