Mushroom consumption has grown extraordinarily owing to their high nutritional value,
desirable taste, and aroma. Mushrooms continue generating lots of interest chiefly in their …

Pectin is a polymer with a core of alternating α-1, 4-linked d-galacturonic acid and α-1, 2-l-
rhamnose units, as well as a variety of neutral sugars such as arabinose, galactose, and …

Mushrooms have been consumed since earliest history; ancient Greeks believed that
mushrooms provided strength for warriors in battle, and the Romans perceived them as the …

Mushrooms are considered to be functional foods with high nutritional, culinary, and
pharmacological values, and there has been an increase in their consumption, both through …

Agricultural wastes such as lignocellulosic residues are renewable resources can be used
for mushroom cultivation. Spent mushroom substrate (SMS) is defined as leftover of biomass …

This research gives the results of a proximate analysis (moisture, ash, crude protein, fat, total
carbohydrates, and total energy); a bioactive compounds analysis (γ− aminobutyric acid …

Mushrooms have been long accomplished for their medicinal properties and bioactivity. The
ancients benefitted from it, even before they knew that there was more to mushrooms than …

Fourier transform infrared (FT‐IR) and Raman and hyperspectral imaging (HSI) techniques
have emerged as reliable analytical methods for effectively characterizing and quantifying …

The aim of this study was to optimize the extraction of total phenolics from edible
mushrooms, evaluate the in vitro antioxidant and antimicrobial activities and identify the …

Mushrooms have remained an eternal part of traditional cuisines due to their beneficial
health potential and have long been recognized as a folk medicine for their broad spectrum …