therapeutic action: high protein content

Beeswax waste improves the mycelial growth, fruiting body yield, and quality of oyster mushrooms (Pleurotus ostreatus)

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Researchers found that adding beeswax waste to the growing substrate for oyster mushrooms significantly improves their yield and nutritional quality. At optimal levels (5%), mushrooms grown with beeswax waste produced 4% more yield and had 28% more protein than those grown with traditional wheat bran. This discovery offers an environmentally friendly solution for disposing of beeswax waste from beekeeping while producing healthier, more nutritious mushrooms.

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Mechanism of Enzyme Activity Regulation and Strain-Specific Response of Lentinula edodes Cultivation Adaptability Under Peach Wood Substrate

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This study shows that shiitake mushrooms can be successfully grown on peach wood waste from orchards, which reduces costs and helps the environment. While high amounts of peach wood initially slow mushroom growth, the mushrooms adapt through natural enzyme changes that boost final yields. The resulting mushrooms have better nutrition and remain safe to eat, making this an excellent way to use agricultural waste sustainably.

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Evaluating the Impact of Cultivar and Processing on Pulse Off-Flavor Through Descriptive Analysis, GC–MS, and E-Nose

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Many people don’t eat pulses (beans and chickpeas) despite their health benefits because they have unpleasant flavors often described as beany or earthy. This research tested different bean varieties and cooking methods to reduce these bad flavors. They found that light-colored beans like navy beans naturally have milder flavors, and roasting beans before turning them into flour reduces earthy tastes. A quick electronic nose test works better than traditional chemical analysis for predicting which beans will taste better to consumers.

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Fermentation of cocoa pod husks with Pleurotus salmoneo-stramineus for food applications

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Researchers found a way to transform cocoa pod husks, a major waste product from cocoa production, into a nutritious food ingredient by fermenting them with a special mushroom fungus. The fermented product had nearly triple the protein content of the original husks and maintained high fiber levels, making it comparable to meat in protein quality. This innovation could help cocoa farmers create additional income while reducing waste and supporting more sustainable cocoa production.

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Effects of Slaughter Age on the Quality of Gannan Yak Meat: Analysis of Edible Quality, Nutritional Value, and GC × GC-ToF-MS of the Longissimus Dorsi Muscle

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This study examined how the age at which yaks are slaughtered affects meat quality. Young yaks slaughtered between 2-4 years produced the most tender, juicy meat with the best flavor and highest nutritional value. Older yaks (6-8 years) had tougher, drier meat with less desirable fatty acid profiles. The findings suggest that slaughtering yaks at 2-4 years of age produces superior quality meat for consumers.

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