Impact of Button Mushroom Stem Residue as a Functional Ingredient for Improving Nutritional Characteristics of Pizza Dough.

In this study, the formulation of doughs was investigated using varying percentages of flour, with the aim of utilizing mushroom stem fragments, typically considered production waste. The stem residues were collected from a mushroom cultivation facility, cleaned, and washed to remove impurities. The material was then subjected to two different drying methods: conventional dehydration and freeze-drying.

Use of Different O/W or W/O Emulsions as Functional Ingredients to Reduce Fat Content and Improve Lipid Profile in Spanish Cured Processed Meat Product ('Chorizo').

In this work, three out of five types of oil-in-water and water-in-oil emulsions were selected to replace pork backfat to reduce the fat content and the improve monounsaturated and polyunsaturated fatty acid content in dry cured sausage ('chorizo'). Different characteristics of the new product were studied: the texture profile, color, nutritional value, lipid profile, vitamin E and thiobarbituric acid (TBA) and sensory qualities. The use of emulsions to replace the animal fat affected all color parameters, obtaining darker, less red and yellow products, which could impact the consumer's purchase intention.

A cascade approach to sustainable agriculture: From mushroom mycelium to lettuce harvest.

Sustainable agriculture involves adopting best practices in food production to promote environmental and economic sustainability. Its implementation primarily aims to utilise organic residues to increase yield, diversify production, and reduce costs. In this context, the objective of this study was to investigate different substrates for Hypsizygus ulmarius production and, from its residual substrate, to develop formulations for lettuce seedling growth and subsequent greenhouse cultivation.

Biochemical Approaches on Commercial Strains of Growing under Two Environmental Cultivation Conditions.

In the present work, the effect of the cultivation process, in the field and under a controlled environment, on biochemical parameters by using commercial strains of were evaluated. The results obtained revealed that the strains cultivated in the field presented higher levels for most of the parameters evaluated (organic acids (20.5-48.

Influence of strains and environmental cultivation conditions on the bioconversion of ergosterol and vitamin D in the sun mushroom.

Background: The fungus Agaricus subrufescens is grown commercially in China, the USA, Brazil, Taiwan and Japan, among others. However, each country adopts a cultivation system that significantly influences the agronomical parameters and chemical composition of the harvested mushrooms. In this study, the influence of the cultivation process on the content of ergosterol and vitamin D was evaluated.

Seasonal Variation in Mycorrhizal Community of Different Cerrado Phytophysiomies.

Understanding the dynamics of mycorrhizal fungi in the Cerrado is fundamental for the adoption of conservation practices and for understanding the resilience of this biome in relation to long periods of drought. Thus, this work aimed to verify the dynamics of the mycorrhizal population in five phytophysiognomies of the Cerrado biome. The samples were taken from the Chapada dos Veadeiros National Park, a permanent preservation with native Cerrado vegetation without any anthropic influence.

Design of a Useful Diagrammatic Scale for the Quantification of Lecanicillium fungicola Disease in Agaricus bisporus Cultivation.

The aim of the research was (i) to evaluate white and cream strains of A. bisporus yields when challenged or not with the pathogen L. fungicola, (ii) to identify the more aggressive pathogen isolates, and (iii) to develop a diagrammatic scale of spot symptoms on infected mushrooms.