Gotowe bibliografie tematyczne / Edible fungus

Spis treści

  1. Artykuły w czasopismach
  2. Rozprawy doktorskie
  3. Książki
  4. Części książek
  5. Streszczenia konferencji
  6. Raporty organizacyjne

Gotowa bibliografia na temat „Edible fungus”

Autor: Grafiati
Data publikacji: 4 czerwca 2021
Data aktualizacji: 20 lutego 2023

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Artykuły w czasopismach na temat "Edible fungus"

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Li, Jian, Junmei Ma, Sufang Fan, Shengquan Mi, and Yan Zhang. "Comparison of the Nutritional and Taste Characteristics of 5 Edible Fungus Powders Based on the Composition of Hydrolyzed Amino Acids and Free Amino Acids." Journal of Food Quality 2022 (April 7, 2022): 1–10. http://dx.doi.org/10.1155/2022/3618002.

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The nutritional characteristics and taste of some edible fungus powders were scientifically evaluated and compared. Five common edible fungus powders were used as test materials (Agrocybe chaxinggu edible fungus powder, Pleurotus citrinopileatus edible fungus powder, Flammulina velutipes edible fungus powder, Lentinus edodes edible fungus powder, and Hericium erinaceus edible fungus powder). The hydrolyzed amino acid and free amino acid content were measured by an automatic amino acid analyzer, and the ratios of hydrolyzed amino acid and free amino acid components and the taste characteristics
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Caroline, Clementia, and Alberta Rika Pratiwi. "BIOPRESERVATIF ALAMI DALAM PEMBUATAN EDIBLE FILM KARAGENAN Eucheuma cottonii DENGAN POLIETILEN GLIKOL SEBAGAI PLASTICIZER." JURNAL AGROTEKNOLOGI 11, no. 02 (January 12, 2018): 148. http://dx.doi.org/10.19184/j-agt.v11i02.6523.

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Flavored edible film can be made from carrageenan with addition of spices such as sugar, salt, garlic, pepper, and nutmeg. Flavored edible film is an instant spice product innovation to reduce plastic packaging waste. This study aims to determine the effect of adding spices to flavor, solubility, shelf life, antibacterial activity, and fungus growth on edible film. Sensory analysis was to determine the most preferred formulation. Solubility analysis used solution at 75°C and 100°C with oil and without oil. Shelf life analysis used the Accelerared Shelf-Life Testing method at 25°C, 35°C, and 40
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Guan, Cheng Bo, Jing Yun Liu, Li Shuan Hu, and Qin Zhang. "Composite Environment Monitoring System for Edible Fungus Cultivation Based on ZigBee Technology." Advanced Materials Research 791-793 (September 2013): 975–79. http://dx.doi.org/10.4028/www.scientific.net/amr.791-793.975.

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The existing wired monitoring systems for edible fungus cultivation has some shortcomings such as complex wiring, unsatisfied function, low automatic level and so on. This paper developed a composite environment monitoring system for edible fungus cultivation based on wireless sensor network with ZigBee technology. Through a star wireless sensor network topology, this system acquired the temperature and humidity of cultivation environment, as well as the growing image of edible fungus. Meanwhile, according to the growing nature of edible fungus, a control strategy for cultivation environment w
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KAYA, Abdullah, Fevzi KILIÇEL, Hacer Sibel KARAPINAR, and Yasin UZUN. "Mineral Contents of Some Wild Edible Mushrooms." Journal of Fungus 8, no. 2 (October 31, 2017): 178–83. http://dx.doi.org/10.15318/fungus.2017.49.

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Wang, Ying, Bu Tao, Bo Lin Ma, and Qing Lin Xue. "The Development and Demonstration of Edible Fungus Circular Agriculture Mode and its Standardization Production Technology." Advanced Materials Research 1010-1012 (August 2014): 2102–8. http://dx.doi.org/10.4028/www.scientific.net/amr.1010-1012.2102.

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The circular agriculture mode of forest (fast-growing acacia trees) leftover material→ edible fungus cultivation→ fungus chaff fertilizer → forestry has been built by the project members for the study of more than three years. The high efficiency standardization cultivation techniques of edible fungi has been introduced, demonstrated and promoted. Also, the recycling technology of fungus chaff has been researched and promoted. All of these technologies have reduced the environment pollution of waste fungus chaff and promoted the sustained and healthy development of the edible fungus industry.
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Zhang, Ling Yun, Hua Zhang, Peng Fei Zhang, and Qiu Hong Yuan. "Study on the Intelligent Monitoring System for the Industrialized Producing Environment of Edible Fungus Based on the Internet of Things." Applied Mechanics and Materials 427-429 (September 2013): 1028–31. http://dx.doi.org/10.4028/www.scientific.net/amm.427-429.1028.

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The edible fungus industry has relatively high output rate and high added value. In the production of edible fungus, the environmental factors have great impacts. This paper studies the intelligent monitoring system for producing environment of the factory-farmed edible fungus based on the internet of things and aiming at online real-time management. The monitoring system can realize real-time surveillance and visual operation during production by dynamically regulating the environmental factors needed for growing edible fungus and early warning of the environmental parameters fluctuation with
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Li, Hongyan, Lianxin Liu, Jianguo Cui, Jiali Cui, Fang Wang, and Feng Zhang. "High-efficiency adsorption and regeneration of methylene blue and aniline onto activated carbon from waste edible fungus residue and its possible mechanism." RSC Advances 10, no. 24 (2020): 14262–73. http://dx.doi.org/10.1039/d0ra01245a.

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Edible fungus residue as an efficient and low-cost precursor was used to produce Edible Fungus residue Activated Carbon (EFAC) using the zinc chloride activation method at a 1 : 2 impregnation ratio and 600 °C activation for 3 hours.
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Zhong, Yuanyuan, Shuting Dong, Yuan Cui, Xiaobo Dong, Huaide Xu, and Mei Li. "Recent Advances in Postharvest Irradiation Preservation Technology of Edible Fungi: A Review." Foods 12, no. 1 (December 25, 2022): 103. http://dx.doi.org/10.3390/foods12010103.

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Edible fungi have high edible, medicinal and economic value. Rapid development of the edible fungi industry can meet people’s consumption demands. However, due to lack of suitable preservation technology after harvest, edible fungi are susceptible to mechanical damage, microbial infection, and discoloration, which could affect the quality and shelf life of fresh edible fungi. Many techniques have been developed to extend the postharvest storage time of fresh edible fungi and irradiation technology has been proven to be one of the potential technologies. This review summarizes the internal and
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Murugesan, Priya. "Phytochemical Analysis and Antimicrobial Activity of Edible Lichen." Journal of Drug Delivery and Therapeutics 10, no. 2-s (April 15, 2020): 102–4. http://dx.doi.org/10.22270/jddt.v10i2-s.4016.

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Lichens are composite organisms consisting of a symbiotic association of a fungus (the mycobiont) with a photosynthetic partner (the phytobiont), usually either a green alga or cyanobacterium. The morphology, physiology and biochemistry of lichens are very different from those of the isolated fungus and alga in culture. Lichens occur in some of the most extreme environments on the Earth and may be useful to scientists in many commercial applications. Antibacterial, antifungal and phytochemical analysis of edible lichen, (Platismatia glauca) was studied in this work.
 Keywords: Edible Lich
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Chen, Xiang Ning, Wen Bin Jin, Yin Ran Dong, Ling Chuan Meng, and Qiang Wei. "Research Progress in Preservation of Postharvest Edible Fungi." Advanced Materials Research 476-478 (February 2012): 614–19. http://dx.doi.org/10.4028/www.scientific.net/amr.476-478.614.

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Once edible fungi are picked, metabolism and inoculating microbes affect the quality of the products badly. This article expounds on mushroom freshness-keeping mechanism and on research progress regarding maturity, after-picking treatment technology, temperatures, and packaging materials that can influence edible fungi storage quality which can serve as a guide to edible fungus freshness-keeping technology research and production practices.
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Rozprawy doktorskie na temat "Edible fungus"

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Jackson, Lauren W., and Barry M. Pryor. "Degradation of aflatoxin B1 from naturally contaminated maize using the edible fungus Pleurotus ostreatus." BIOMED CENTRAL LTD, 2017. http://hdl.handle.net/10150/625197.

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Aflatoxins are highly carcinogenic secondary metabolites that can contaminate approximately 25% of crops and that cause or exacerbate multiple adverse health conditions, especially in Sub-Saharan Africa and South and Southeast Asia. Regulation and decontamination of aflatoxins in high exposure areas is lacking. Biological detoxification methods are promising because they are assumed to be cheaper and more environmentally friendly compared to chemical alternatives. White-rot fungi produce non-specific enzymes that are known to degrade aflatoxin in in situ and ex situ experiments. The aims of th
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Nair, Ramkumar B. "Integration of first and second generation bioethanol processes using edible filamentous fungus Neurospora intermedia." Doctoral thesis, Högskolan i Borås, Akademin för textil, teknik och ekonomi, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-12436.

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Establishing a commercial, lignocellulose-based, second-generation ethanol process has received several decades of attention by both researchers and industry. However, a fully economically viable process still remains a long-term goal. The main bottleneck to this achievement is the recalcitrance of lignocellulosic feedstocks, although there are several other factors, such as the huge investment required for second-generation ethanol facilities. An intelligent alternative solution discussed in this thesis is an integrated approach using firstgeneration ethanol plants for second-generation proce
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Stott, Karen Gai. "Characteristics of Australian edible fungi in the genus Lepista and investigation into factors affecting cultivation." Thesis, [Richmond, N.S.W.] : University of Western Sydney, Hawkesbury, 1998. http://handle.uws.edu.au:8081/1959.7/495.

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This thesis focuses on the edible fungus Lepista (Pied Bleu or Wood Blewit). Factors affecting its potential commercial cultivation were explored and a contribution to knowledge of the morphology and cultivation of Australian species of Lepista has been made. Australian collections of Lepista were made within a 200 km zone of Sydney. A study of the morphology and taxonomic species of these collections was undertaken. Intra- and inter-fertility crosses were completed with French L. nuda and L. sordida to determine genetic relationships and biological species. Suitable substrates for agar medium
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Carvalho, Cristiane Suely Melo de. "Viabilidade do uso de resíduos agrícolas no cultivo do cogumelo medicinal Ganoderma lucidum (Curt.: Fr.) P. Karst." Universidade Federal do Amazonas, 2014. http://tede.ufam.edu.br/handle/tede/4318.

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Submitted by Alisson Mota (alisson.davidbeckam@gmail.com) on 2015-07-09T19:24:37Z No. of bitstreams: 1 Tese - Cristiane Suely Melo de Carvalho.pdf: 1370893 bytes, checksum: 46bf755ee5dee8613480145e68e439ce (MD5)<br>Approved for entry into archive by Divisão de Documentação/BC Biblioteca Central (ddbc@ufam.edu.br) on 2015-07-09T19:33:55Z (GMT) No. of bitstreams: 1 Tese - Cristiane Suely Melo de Carvalho.pdf: 1370893 bytes, checksum: 46bf755ee5dee8613480145e68e439ce (MD5)<br>Approved for entry into archive by Divisão de Documentação/BC Biblioteca Central (ddbc@ufam.edu.br) on 2015-07-09T19:38:12
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Stott, Karen Gai, of Western Sydney Hawkesbury University, Faculty of Science and Technology, and of Science Food and Horticulture School. "Characteristics of Australian edible fungi in the genus Lepista and investigation into factors affecting cultivation." THESIS_FST_SFH_Stott_K.xml, 1998. http://handle.uws.edu.au:8081/1959.7/495.

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This thesis focuses on the edible fungus Lepista (Pied Bleu or Wood Blewit). Factors affecting its potential commercial cultivation were explored and a contribution to knowledge of the morphology and cultivation of Australian species of Lepista has been made. Australian collections of Lepista were made within a 200 km zone of Sydney. A study of the morphology and taxonomic species of these collections was undertaken. Intra- and inter-fertility crosses were completed with French L. nuda and L. sordida to determine genetic relationships and biological species. Suitable substrates for agar medium
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Adeleke, Rasheed Adegbola. "Isolation, propagation and rapid molecular detection of the Kalahari truffle, a mycorrhizal fungus occurring in South Africa." Thesis, Rhodes University, 2007. http://hdl.handle.net/10962/d1002951.

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Terfezia pfeilii is an edible mycorrhizal fungus that thrives in the Kalahari Desert of southern Africa. It is best known by desert dwellers for its flavour and as a source of nutrition. Although the genus Terfezia is generally regarded as being an ectomycorrhizal mycobiont, the exact mycorrhizal type formed by T. pfeilli and its' associated host plants remains uncertain. Discovery of the host plants for T. pfeilii would first be required in order to further investigate the life cycle and cultivation of this truffle. This study focussed on the isolation of mycelia from the ascocarp, optimising
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Yara, Ricardo. "Localização in situ e caracterização molecular da bactéria endossimbionte de Pleurotus ostreatus." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/11/11137/tde-21082006-150238/.

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O fungo Pleurotus ostreatus pertence ao grupo de basidiomicetos que degradam madeira. Este cogumelo cultivado em todo mundo apresenta grande rusticidade e produtividade, e pode ainda ser usado em processos de biorremediação e biopolpação. Devido a seu potencial biotecnológico, torna-se interessante a compreensão da interação deste com outros microrganismos. Neste sentido, recentemente foi observada a presença de bactérias associadas a P. ostreatus em culturas in vitro, que apresentavam grande pleomorfismo. A partir desta observação foram elaborados ensaios que visaram a con
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Stott, Karen Gai. "Characteristics of Australian edible fungi in the genus Lepista and investigation into factors affecting cultivation /." [Richmond, N.S.W.] : University of Western Sydney, Hawkesbury, 1998. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030512.092250/index.html.

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Thesis (Ph.D.) -- University of Western Sydney, Hawkesbury, 1998.<br>Thesis submitted for the degree of Doctor of Philosophy. Photocopies of articles by Karen Stott ... [et al.] in back. Includes bibliographical references (leaves 137-148).
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Alontaga, Barbara Mae, and Anna Axebrink. "Edible Fungal Production using Acetic Acid as Carbon and Energy Source." Thesis, Högskolan i Borås, Akademin för textil, teknik och ekonomi, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-23396.

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Volatile fatty acids (VFAs) have become attractive and gained high research interest due to its significance for the chemical industry and economical advantage. These acids can be produced by utilizing organic waste such as food waste as substrate through anaerobic digestion. Anaerobic digestion is an environmental process that occurs naturally and produces biogas as the main product. VFAs are intermediate products formed during anaerobic digestion where acetic acid, a type of VFA, is the primary product. The main objective of this study was to utilize acetic acid as carbon and energy source f
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Roberts, G. C. "Lignin biodegradation and aromatic metabolism by the edible mushroom, Agaricus bisporus." Thesis, University of Kent, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.354000.

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Książki na temat "Edible fungus"

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Delupis, Gianluigi Dojmi Di. Contaminazione di funghi commestibili con mercurio, cadmio, e piombo. Roma: Istituto superiore di sanità, 1996.

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Talice-Lacombe, Ninon. Hongos de Uruguay: Comestibles y venenosos. Montevideo, Uruguay: Nordan Comunidad, 2005.

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Valencia, Nelson Rodríguez. Cultivo de hongos comestibles del género Pleurotus sobre residuos agrícolas de la zona cafetera. Chinchiná, Caldas, Colombia: Cenicafé, 2005.

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Dowding, Paul. Forest fungi in Ireland. Dublin: COFORD, 2008.

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Louis, Smith, and COFORD, eds. Forest fungi in Ireland. Dublin: COFORD, 2008.

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International Congress on the Science and Cultivation of Edible Fungi (13th 1991 Dublin, Ireland). Science and cultivation of edible fungi: Proceedings of the 13th International Congress on the Science and Cultivation of Edible Fungi, Dublin, 1-16 September, 1991. Rotterdam: Balkema, 1991.

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International, Congress on the Science and Cultivation of Edible Fungi (14th 1995 Oxford Eng ). Science and cultivation of edible fungi: Proceedings of the 14th international congress on the science and cultivation of edible fungi, Oxford, 17-22 September. Rotterdam: A.A. Balkema, 1995.

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Sekido, Isamu. Fruits, roots, and fungi: Plants we eat. Minneapolis: Lerner Publcations Co., 1993.

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International Congress on the Science and Cultivation of Edible Fungi (13th 1991 Dublin, Ireland). Science and cultivation of edible fungi: Proceedings of the 13th International Congress on the Science and Cultivation of Edible Fungi, Dublin, 1-6 September 1991. Rotterdam, Netherlands: A.A. Balkema, 1991.

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International Congress on the Science and Cultivation of Edible Fungi (15th 2000 Maastricht, Netherlands). Science and cultivation of edible fungi: Proceedings of the 15th International Congress on the Science and Cultivation of Edible Fungi, Maastricht/Netherlands/15-19 May 2000. Rotterdam: A.A. Balkema, 2000.

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Części książek na temat "Edible fungus"

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Yang, Xiaodong, Chunyu Mao, Zhuojuan Yang, and Hao Liu. "Sealing Detection Technology of Cotton Ball of Edible Fungus Bag." In Advances in Intelligent Systems and Computing, 517–24. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-33-4572-0_75.

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Khaund, Polashree, and S. R. Joshi. "The Gomphus Paradox of Meghalaya: Wild Edible Fungus or a Poisonous Mushroom?" In Microbial Diversity and Biotechnology in Food Security, 171–76. New Delhi: Springer India, 2014. http://dx.doi.org/10.1007/978-81-322-1801-2_13.

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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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Kaliyaperumal, Malarvizhi, Kezhocuyi Kezo, and Sugantha Gunaseelan. "A Global Overview of Edible Mushrooms." In Fungal Biology, 15–56. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-030-02622-6_2.

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Palfner, Götz, Viviana Salazar Vidal, Elizabeth Melgarejo Estrada, Bernardo E. Lechner, Juana Palma Martínez, Ignacio Montenegro Bralic, and Angélica Casanova Katny. "Edible Ectomycorrhizal Mushrooms in South America." In Fungal Biology, 321–37. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-12994-0_16.

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Kapahi, Meena. "Recent Advances in Cultivation of Edible Mushrooms." In Fungal Biology, 275–86. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-030-02622-6_13.

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Glamočlija, Jasmina, Marina Kostić, and Marina Soković. "Antimicrobial and Hepatoprotective Activities of Edible Mushrooms." In Fungal Biology, 81–113. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-030-02622-6_4.

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Preston, Gail M., Jaime Carrasco, Francisco J. Gea, and María J. Navarro. "Biological Control of Microbial Pathogens in Edible Mushrooms." In Fungal Biology, 305–17. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-030-02622-6_15.

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Sułkowska-Ziaja, Katarzyna, Katarzyna Kała, Jan Lazur, and Bożena Muszyńska. "Chemical and Bioactive Profiling of Wild Edible Mushrooms." In Fungal Biology, 129–57. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-030-02622-6_6.

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Jagadish, Bijavara Ramakrishnappa, Kandikere Ramaiah Sridhar, Hosamane Ramesh Dattaraj, Nagabhushana Chandramohana, and Shivannegowda Mahadevakumar. "Nutraceutical Potential of Wild Edible Mushroom Hygrocybe alwisii." In Fungal Biology, 597–615. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-85603-8_17.

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Streszczenia konferencji na temat "Edible fungus"

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Shao, Meili, Hongyang Sun, Ziyi Zhao, Hongyu Zhao, and Liang Li. "Degradation of AFB1 by edible fungus." In Proceedings of the 3rd Annual Congress on Advanced Engineering and Technology (CAET 2016). P.O. Box 11320, 2301 EH Leiden, The Netherlands, e-mail: Pub.NL@taylorandfrancis.com, www.crcpress.com – www.taylorandfrancis.com: CRC Press/Balkema, 2016. http://dx.doi.org/10.1201/9781315387222-30.

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Zhang, Chao. "Establishment of Edible Fungus Poverty Alleviation Wisdom Platform." In BIC 2022: 2022 2nd International Conference on Bioinformatics and Intelligent Computing. New York, NY, USA: ACM, 2022. http://dx.doi.org/10.1145/3523286.3524507.

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Wang, Xiaoling, Shuang Han, Ning Cao, and Wenbin Yuan. "Remote Monitor System Design of Edible Fungus Greenhouse Basing on ZigBee." In 2017 IEEE International Conference on Computational Science and Engineering (CSE) and IEEE International Conference on Embedded and Ubiquitous Computing (EUC). IEEE, 2017. http://dx.doi.org/10.1109/cse-euc.2017.247.

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"Analysis of characteristics and quality of hot air drying edible fungus." In 2016 ASABE International Meeting. American Society of Agricultural and Biological Engineers, 2016. http://dx.doi.org/10.13031/aim.20162460069.

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Ruiqing, Zhang, Ma Yuejin, and Wang Bingshu. "Remote monitoring system of edible fungus liquid fermentation based on data encryption." In 2015 54th Annual Conference of the Society of Instrument and Control Engineers of Japan (SICE). IEEE, 2015. http://dx.doi.org/10.1109/sice.2015.7285556.

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Hiroko Isoda, Keo Intabon, Norio Sugiura, and Takaaki Maekawa. "Development of Functional Foodstaffs Operated by a Liquid Bioreactor of an Edible Fungus." In 2001 Sacramento, CA July 29-August 1,2001. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2001. http://dx.doi.org/10.13031/2013.3674.

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Khot, Mahesh Balwant. "Life cycle assessment (LCA) of microbial oil-derived fuels and other non-fuel products." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/imol9786.

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Much literature is available on fungal lipids and their capability as a renewable oil platform for alternate fuels, chemicals, and food products. Microbial oils will not displace all edible oils soon, given techno-economical hurdles in commercialization. However, continued research &amp; development can flatten the curve of deforestation and land-use impacts associated with cultivating these crops. To better understand how oleaginous yeasts and fungi could alleviate the challenges related to the energy-environment-food nexus, it becomes critical to investigate their potential environmental imp
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Keo INTABON, Takaaki MAEKAWA, and Norio SUGIURA. "A Scale Up and Operation Problems for a Liquid Bioreactor of an Edible Fungus (Mushroom Agaricus blazei Murill.)." In 2001 Sacramento, CA July 29-August 1,2001. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2001. http://dx.doi.org/10.13031/2013.4057.

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Ni, Yan, and Zhen Qin. "A positive study on farmers' cultivating willingness of edible fungus and the influencing factors: A survey to 213 farmers in Hubei province." In 2012 International Conference on Management Science and Engineering (ICMSE). IEEE, 2012. http://dx.doi.org/10.1109/icmse.2012.6414265.

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Yin, Yueyue, and BaoHeng Wang. "Edible fungi quality and safety traceability management system." In 2022 Global Conference on Robotics, Artificial Intelligence and Information Technology (GCRAIT). IEEE, 2022. http://dx.doi.org/10.1109/gcrait55928.2022.00177.

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Raporty organizacyjne na temat "Edible fungus"

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Poverenov, Elena, Tara McHugh, and Victor Rodov. Waste to Worth: Active antimicrobial and health-beneficial food coating from byproducts of mushroom industry. United States Department of Agriculture, January 2014. http://dx.doi.org/10.32747/2014.7600015.bard.

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Background. In this proposal we suggest developing a common solution for three seemingly unrelated acute problems: (1) improving sustainability of fast-growing mushroom industry producing worldwide millions of tons of underutilized leftovers; (2) alleviating the epidemic of vitamin D deficiency adversely affecting the public health in both countries and in other regions; (3) reducing spoilage of perishable fruit and vegetable products leading to food wastage. Based on our previous experience we propose utilizing appropriately processed mushroom byproducts as a source of two valuable bioactive
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Schwartz, Bertha, Vaclav Vetvicka, Ofer Danai, and Yitzhak Hadar. Increasing the value of mushrooms as functional foods: induction of alpha and beta glucan content via novel cultivation methods. United States Department of Agriculture, January 2015. http://dx.doi.org/10.32747/2015.7600033.bard.

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During the granting period, we performed the following projects: Firstly, we differentially measured glucan content in several pleurotus mushroom strains. Mushroom polysaccharides are edible polymers that have numerous reported biological functions; the most common effects are attributed to β-glucans. In recent years, it became apparent that the less abundant α-glucans also possess potent effects in various health conditions. In our first study, we explored several Pleurotus species for their total, β and α-glucan content. Pleurotuseryngii was found to have the highest total glucan concentrati
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