Application of shiitake and maitake extracts to wheat flour ... - CORE
Nitrogen and protein content measurement and nitrogen to protein conversion factors for dairy and soy protein-based foods: a systematic review and modelling ...
determination of the functional nutritional and sensory properties of ...Generally, constituents bearing the delicious taste of shiitake are monosodium glutamate, free amino acids, organic acids, lower molecular ... Isolation of Bioactive Compounds from Fruit Body of Lentinula ...A known weight (100 g) of dried shiitake mushroom was extracted with 1 L of distilled water and kept at 4°C before use as an additive in the ... In-vitro antimicrobial and anti-inflammatory activity of ... - Hal InraeIt is also an attractive food source because it is high in protein and other essential nutrients; when dried, it is about 45% protein,. 20% fat, 20 ...
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