Mushroom

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Qualitative Estimation of Cellulases and Lignin Modifying Enzymes in Five Wild Lentinus Species Selected from North West India

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Authors: 
N.S. Atri
Authors: 
S.K. Sharma
Publisher: 
World Journal of Fungal and Plant Biology
Year: 
2,012

Evaluation of Wild Edible Mushrooms for Amino Acid Composition

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Five different species of genus Lentinus namely, Lentinus sajor-caju (Fr.) FR., L. cannatus Berk., L. torulosus (Pers.:Fr.) Lloyd, L. cladopus Lév and L. squarrosulus Mont. From Northern India were investigated. Out of five wild species of Lentinus, aspartic acid was found to be predominated fatty acid. Aspartic acid content ranged from 0.25-0.37% with maximum in L. squarrosulus (0.37%) and minimum is L. torulosus (0.25%). Arginine content ranged from 0.21-0.29% with maximum in L.

Authors: 
S. K. Sharma
Authors: 
N. S. Atri
Authors: 
R. Joshi
Authors: 
Ashu Gulati
Authors: 
Arvind Gulati
Publisher: 
Academic Journal of Plant Sciences
Year: 
2,012

Medicinal Properties of Pleurotus Species (Oyster Mushroom): A Review

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Authors: 
Yashvant Patel
Authors: 
Ram Naraian
Authors: 
V.K. Singh
Publisher: 
World Journal of Fungal and Plant Biology
Year: 
2,012

Evaluation of Antioxidant Activities and Determination of Bioactive Compounds in Two Wild Edible Termitomycetes (T. microcarpus and T. heimii)

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Authors: 
G. Johnsy
Authors: 
V. Kaviyarasan
Publisher: 
World Journal of Dairy & Food Sciences
Year: 
2,014

Caracterización Sensorial de Salsa a Base de Hongos (Pleurotus ostreatus) Mediante la Técnica Perfil Flash

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Authors: 
Reynaldo Justino Silva Paz
Authors: 
María Alicia Huamán Llaja
Authors: 
Karen Hurtado de Mendoza Merino
Authors: 
Noemí Bravo Araníbar
Authors: 
Alex Samuel Silva Baigorria
Publisher: 
Revista Venezolana de Ciencia y Tecnología de Alimentos
Year: 
2,016

Small-Scale Mushrooms Cultivation Part 2

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Following the first Agrodok booklet on mushroom cultivation (1291), this booklet focuses on those mushroom species (Volvariella and Agaricus) that can only be cultivated on fermented substrate or compost. Emphasis is placed on the minimum requirements for: growing conditions, mushroom houses and equipment, in order to avoid problems and to be cost-effective.

Authors: 
Bram van Nieuwenhuijzen
Publisher: 
Agromisa
Year: 
2,007

Freezing Vegetables: Mississippi State University Extension

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For Quality Frozen Vegetables Get vegetables from the garden into the freezer as quickly as possible to preserve the quality of the food. Fresh, tender vegetables are best for freezing. The fresher the vegetables when frozen, the better your product.

Authors: 
Brent Fountain
Publisher: 
Mississippi State University Extension
Year: 
2,016

Producing Shiitake Mushrooms

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Authors: 
Jeanine M. Davis
Authors: 
Jean Harrison
Publisher: 
North Carolina Cooperative Extension Service
Year: 
2,011

ADU Food Group

We invest to establish the food factory in China in 2013. Up to now, we are the biggest exporter of canned shiitake and the sole exporter that can export canned mushroom to USA from China.
We are a professional foodstuff company producing fruit and vegetable products for over twenty years. In addition to having our own plants we invest in other produce factories as well. We have our own agricultural lab and workshops and we specialize in canned and frozen foods.

Locations

China Office
NO.26,YANQING ROAD
Yantai City, 37
China
Phone: +86 535 6323 681
U.S. Office
223 WALL STREET email: usa@adufood.cn
HUNTINGTON, NY 11743
United States
Phone: +16314184150
Email: 
admin@adufood.cn
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Phyto Planet Food and Health Ingredients

Phyto Planet is one of the leaders in wholesale distribution and exportation of herbs, teas, fruits and vegetables extracts, coffees and spices from Brazil.

Location

Rua Vancouver, 219 Jardim Canadá
Nova Lima 34000-000
Brazil
Phone: +55 31 3654.2242
Fax: +55 31 3658.2246
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