Edible wild-grown mushrooms, plentiful in resources, have excellent organoleptic
properties, flavor, nutrition, and bioactive substances. However, fresh mushrooms, which …

The possible health advantages and abundance of physiologically active substances in
mushrooms make them a prized food. To preserve mushrooms and extend their shelf life …

To explore a scientific and reasonable cooking method for Clitocybe squamulosa, four
cooking methods (boiling, steaming, microwaving, and frying) were applied to C …

Recent interest in the utilization of mushroom-based bioactive compounds has increased
due to their potential bioactivities and as alternatives in the reduction of high concentrations …

The study investigated the effect of a combination of drying techniques: convection,
microwave, and freeze-drying, on selected physical properties of the dried material (carrot) …

Whole white button mushrooms (WWBM) exhibit a limited shelf-life owing to the oxidative
enzymatic browning. Inactivation of polyphenol oxidase-PPO and peroxidase-POD in …

Supplementation of food products with mushroom powder increases their health-promoting
value, but at the same time affects technological quality, which often play a key role for …

Background The rising consumer demand for healthier, sustainable, and plant-based food
options has driven significant innovation within the food industry. Mushrooms, known for …

The present research aimed to assess the effect of different drying processes on kinetics,
antioxidant content and activity, texture, colour, morphology, and β-carotene content of …

The global consumption of dried mushrooms has increased worldwide because of their rich
nutritional value and culinary versatility. Dehydration methods such as sun drying, hot air …