This research work was conducted in order to investigate the agronomic feasibility of by reusing spent substrates previously in crops of the same mushroom. After the physical and chemical characterization of the substrates, we have evaluated quantitative production parameters in one growing season. As base material, the experiment was arranged in wheat straw (WS) and spent substrate (SPS) to generate prepared substrates with the participation of the same, alone, and mixed in different proportions with wheat bran (WB). Unsupplemented SPS, supplemented SPS with 600 g of WB, mixture of WS + unsupplemented SPS, and mixture of WS + supplemented SPS with 600 g of WB, are prepared substrates with biological efficiencies (BE) ranging between 41 and 66% and an excellent unit weight of sporophores harvested. All correlations established among the germination index (GI), earliness (expressed as days to first harvest), yield components and BE were significant and positive correlation coefficients expressed.
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http://dx.doi.org/10.1080/21501203.2016.1168886 | DOI Listing |
Int J Surg
January 2025
The First Affiliated Hospital of Dalian Medical University, Dalian, Liaoning, China.
Colorectal cancer (CRC) is a malignant tumor that originates from the epithelial cells of the colon and rectum. Global epidemiological data shows that in 2020, the incidence and mortality rate of CRC ranked third and second, respectively, posing a serious threat to people's health and lives. The factors influencing CRC are numerous and can be broadly categorized as modifiable and non-modifiable based on whether they can be managed or intervened upon.
View Article and Find Full Text PDFJ Food Sci Technol
February 2025
Food Engineering Department, Faculty of Engineering and Natural Science, Gumushane University, 29100 Gumushane, Turkey.
In the present study, einkorn wheat flour ( L.) was incorporated into a special dried bread (peksimet) formulation produced from sourdough breads at different concentrations (0-10-20-30-40 and 50 g 100 g) and some physicochemical and nutritional (total dietary fiber, resistant starch, glycemic index, acrylamide content) characteristics and sensory properties of the samples were investigated. The total dietary fiber content of the bread samples ranged from 3.
View Article and Find Full Text PDFJ Food Sci Technol
February 2025
Present Address: School of Food and Health, Beijing Technology and Business University, 11 Fucheng Road, Beijing, 100048 China.
Unlabelled: Fermented foods, especially those derived from cereals, are significant contributors to the diversification of global diets. As people pay increasing attention to food taste, flavor, and nutritional balance, conducting a comprehensive and integrated evaluation of the role of fermentation technology in cereals has become a top priority. This article reviews relevant research conducted in recent years, summarizing the fermentation conditions of cereals and focusing on the effects of fermentation on the nutritional value and health benefits of cereals, including its impact on basic components such as starch and dietary fiber.
View Article and Find Full Text PDFWorld J Clin Cases
January 2025
Naval Medical Center of PLA, Naval Medical University, Shanghai 200052, China.
In this editorial, we have commented on the article that has been published in the recent issue of . The authors have described a case of unilateral thyroid cyst and have opined that the acute onset of infection may be linked to diabetes mellitus (DM). We have focused on the role of nutrition in the association between DM and infection.
View Article and Find Full Text PDFCompr Rev Food Sci Food Saf
January 2025
Department of Biotechnology, Manipur University, Canchipur, Imphal, Manipur, India.
Pepper is an economically important crop grown worldwide for consumption as a vegetable and spice. Much waste, including crop plant waste, seeds, stalks, placenta, peels, and other processing byproducts, is generated by consumers during pepper crop production, processing, retail, and households. These peppers byproducts contain numerous bioactive compounds that can be used as ingredients for developing functional foods, nutraceuticals, and other food industries.
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