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The nutritional and health properties of an oyster mushroom (Pleurotus ostreatus (Jacq. Fr) P. Kumm.)

100%

Salata A., Lemieszek M., Parzymies M.

Acta Scientiarum Polonorum. Hortorum Cultus

2018

tom 17

nr 2

An oyster mushroom (Pleurotus ostreatus (Jacq.) P. Kumm) is a cultivated species of mushrooms characterizing with unique culinary and medicinal properties. Its’ nutritional value comes from proteins, carbohydrates, fatty acids, vitamins and mineral nutrients present in their fruitbodies. Because of a high content of fiber (mainly chitin) and low content of fat, they are a valuable element of an atherosclerosis diet. The fruitbodies of oyster mushrooms are an important source of biologically active substances, specific polysaccharides and polyphenols, which influence a human immune system, so that it fights against cancer cells. ß-D-glucans have an advantageous effect on digestive system, lower blood cholesterol and triglycerides level, decrease the risk of ischaemic heart disease. Active substances present in the mushrooms have antioxidant, antibacterial, antiviral, antidiabetic and anti-inflammatory properties. Numerous scientific studies prove high efficiency of the therapy with the use of preparations and extracts from Pleurotus ostreatus mycelia, both in prophylaxis and cure of civilization diseases, atherosclerosis and cancer.

Properties of cereal beta-D-glucan hydrocolloids and their effect on bread and ketchup parameters

100%

Havrlentova M., Petrulakova Z., Burgarova E., Gavurnikova S., Cervena V., Sturdik E., Kraic J., Zofajova A.

Polish Journal of Food and Nutrition Sciences

2013

tom 63

nr 2

Microbiological and sensory evaluations of bread and ketchup supplemented with β-D-glucan hydrogels isolated from wheat, oat, barley, and rye were carried out. Adding hydrocolloids did not affect sensory parameters of bread negatively; moreover rye and oat β-D-glucans improved the total tastiness of bread. Water activity values in fortified breads showed β-D-glucans, except isolated from oat, as elements moderately increasing this parameter and subsequently increasing also bread freshness during the storage. All β-D-glucans resulted in softening the acidic taste of ketchup and did not negatively influence the total tastiness. Quality of fortified fresh tomato ketchups and stored for 180 days, were also not negatively influenced by the addition of hydrocolloids. Therefore, cereal hydrocolloids could be very perspective in the further exploitation in preparing new health-beneficial foods.

The effect of pH and stabilization time on apparent viscosity of aqueous dispersion of wholemeal barley flour

80%

Zarzycki P., Wirkijowska A., Sobota A., Sykut-Domanska E.

Acta Agrophysica

2019

tom 26

nr 2

Ograniczanie wyników

1 Acta Agrophysica

1 Acta Scientiarum Polonorum. Hortorum Cultus

1 Polish Journal of Food and Nutrition Sciences

1 Burgarova E.

1 Cervena V.

1 Gavurnikova S.

1 Havrlentova M.

1 Kraic J.

1 Lemieszek M.

1 Parzymies M.

1 Petrulakova Z.

1 Salata A.

1 Sobota A.

1 Sturdik E.

1 Sykut-Domanska E.

1 Wirkijowska A.

1 Zarzycki P.

1 Zofajova A.

1 2019

1 2018

1 2013

Wyniki wyszukiwania

The nutritional and health properties of an oyster mushroom (Pleurotus ostreatus (Jacq. Fr) P. Kumm.)

Properties of cereal beta-D-glucan hydrocolloids and their effect on bread and ketchup parameters

The effect of pH and stabilization time on apparent viscosity of aqueous dispersion of wholemeal barley flour