functional food development

Effect of Tricholoma matsutake Powder and Colored Rice Flour on Baking Quality and Volatile Aroma Compound of Cookie

mycolabadmin

Researchers developed a healthier cookie recipe by adding Tricholoma matsutake mushroom powder and colored rice flour to regular cookie dough. These additions increased the nutritional value, created better flavors and aromas, and slowed down how quickly the body digests the carbohydrates in the cookies. The best recipe combined 5% mushroom powder with 20% red rice flour, creating cookies that taste good while offering potential health benefits for people concerned about blood sugar and cholesterol levels.

Implications of Pleurotus ostreatus solid-state bioprocessing on the nutritional composition, protein structure, and anti-hypertensive and anti-inflammatory potential of local beans (Phaseolus vulgaris L.)

mycolabadmin

Researchers used a type of oyster mushroom to ferment two local Spanish bean varieties, which dramatically improved their nutritional value. The fermented beans contained 23% more protein, higher levels of important amino acids, and had anti-inflammatory and blood pressure-lowering properties. These enhanced beans could be used to create healthier, more nutritious snacks specifically designed for children to help combat childhood obesity.

Impact of Interactions Between Zn(II) and Selenites in an Aquatic Environment on the Accumulation of Se and Zn in a Fungal Cell

mycolabadmin

Researchers studied how Shiitake mushrooms accumulate selenium and zinc from growth media, finding that these two elements form chemical complexes that interfere with absorption. When both elements are present together in the culture medium, they bind to each other instead of being taken up by the mushroom cells, reducing the final content of both nutrients. Understanding this interaction is important for developing enhanced mushroom-based dietary supplements containing both selenium and zinc.

Research Topic: functional food development

Effect of Tricholoma matsutake Powder and Colored Rice Flour on Baking Quality and Volatile Aroma Compound of Cookie

Implications of Pleurotus ostreatus solid-state bioprocessing on the nutritional composition, protein structure, and anti-hypertensive and anti-inflammatory potential of local beans (Phaseolus vulgaris L.)

Impact of Interactions Between Zn(II) and Selenites in an Aquatic Environment on the Accumulation of Se and Zn in a Fungal Cell