Research Keyword: microbial safety

Impact of Dehydration Techniques on the Nutritional and Microbial Profiles of Dried Mushrooms

mycolabadmin

This comprehensive review examines different methods for drying mushrooms and how each technique affects their nutritional value and safety. Freeze drying maintains the best nutritional quality but is expensive, while microwave and hot air drying are faster and more cost-effective while still reducing harmful bacteria. The study helps consumers and food producers understand which drying methods produce the highest quality dried mushrooms for cooking and health benefits.

Read More »

Physicochemical, microbiological, and microstructural changes in germinated wheat grain

mycolabadmin

When wheat grains are exposed to moisture and warm conditions, they begin to sprout, which damages their quality and usefulness. This research studied how different moisture, temperature, and time conditions affect sprouted wheat grain. Scientists found that sprouting significantly changes the grain’s structure, reducing its starch content and increasing microbial contamination. The findings suggest that sprouted wheat can be processed into useful products if grown under carefully controlled conditions.

Read More »

Physicochemical, microbiological, and microstructural changes in germinated wheat grain

mycolabadmin

When wheat grains sprout due to rain during harvest, it ruins their quality and causes major economic losses. This study examined what happens inside wheat grains as they sprout under different moisture, temperature, and time conditions. The researchers found that sprouting causes significant changes in grain structure, reduces key quality indicators, and increases microbial contamination. They identified the best conditions for controlling sprouting to potentially create useful products from affected grain.

Read More »
Scroll to Top