Article
Agriculture, Multidisciplinary
Xueqing Wang, Xingxing He, Xinling Wu, Xuetong Fan, Fengling Wang, Qiong Lin, Wenqiang Guan, Na Zhang
Summary: The study showed that UV-C treatment can effectively inhibit browning, inactivate P. tolaasii, and reduce the associated chemical and enzymatic changes in button mushrooms.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Yuanheng Zhao, Cristina Bilbao-Sainz, Delilah Wood, Bor-Sen Chiou, Matthew J. Powell-Palm, Liubiao Chen, Tara McHugh, Boris Rubinsky
Summary: Isochoric freezing is a pressure freezing technique that can preserve the beneficial effects of food storage at temperatures below freezing point without ice damage. The study found that processing procedure and freezing temperature/pressure were highly significant factors affecting the quality attributes of frozen potatoes, while the compression rate had a lower significance.
Article
Food Science & Technology
Tong Lin, Zhiguo Zhou, Chunmiao Xing, Jiahui Zhou, Gongjian Fan, Chunyan Xie
Summary: This study explored various effective color protection methods for inhibiting the browning of L. edodes. The compound color retention reagent and blanching were found to be the most effective in inhibiting browning, and their combination had a better effect compared to using a single method. The study also determined the polysaccharide and vitamin C contents of L. edodes under optimal color protection conditions, which were found to be 0.96 and 2.54 g/100 g FW, respectively.
FOOD SCIENCE & NUTRITION
(2022)
Article
Food Science & Technology
Michele O'Sullivan, Elaine Dempsey, Sarah Case, Emer E. Hackett, Anna E. Ledwith, Hannah Prendeville, Tara O'Brien, Faye Lewis, Dearbhla M. Murphy, Supriya Yadav, Jude Wilson, Sinead C. Corr, Frederick J. Sheedy
Summary: Mushrooms have been valued as an edible and medical resource for thousands of years. Research on powdered A. bisporus mushrooms shows that they can attenuate immune signaling triggered by microbial ligands and inhibit the development of colitis in vivo. This study highlights the importance of mushrooms in developing complementary approaches to modulate chronic inflammation and disease.
MOLECULAR NUTRITION & FOOD RESEARCH
(2023)
Article
Chemistry, Applied
Julia Schildt, Max Ruediger, Annemarie Richter, David M. Schumacher, Corinna Kuerbis
Summary: Button mushrooms, commonly produced edible basidiomycetes, may contain residues of pharmacologically active substances (PAS) due to cultivation on substrates with fermented manure. This study detected traces of chloramphenicol in commercially available button mushrooms, indicating potential contamination in the food chain.
Article
Food Science & Technology
Agnieszka Ciurzynska, Julita Falacinska, Hanna Kowalska, Jolanta Kowalska, Sabina Galus, Agata Marzec, Ewa Domian
Summary: The physical properties of freeze-dried red beet, such as water activity, structure, porosity, and shrinkage, were affected by blanching, ultrasonic processing, and freezing conditions. Ultrasound was found to reduce water activity, while blanching in water decreased shrinkage and improved porosity. The quality of the red beet post-treatment was also influenced by the freezing conditions before drying, with slowly frozen samples showing the best porosity.
Article
Biochemistry & Molecular Biology
Sara Ragucci, Hafiza Zumra Fatima Hussain, Andrea Bosso, Nicola Landi, Angela Clemente, Paolo Vincenzo Pedone, Elio Pizzo, Antimo Di Maro
Summary: White button mushroom is a widely consumed edible mushroom with rich nutrients and bioactive molecules. A novel ribotoxin-like protein (RL-P) with specific ribonucleolytic activity has been purified and characterized from this mushroom, showing lower thermal stability compared to RL-Ps from other mushrooms.
Article
Multidisciplinary Sciences
T. Enoch Quayson, S. George Ayernor, T. Paa-Nii Johnson, C. K. Fidelis Ocloo
Summary: Non-enzymatic browning in dry-cooked foods with high carbohydrates can produce acrylamide, a neurotoxin and potential carcinogen. The reducing power of cooked yams, a measure of antioxidant activity, is influenced by pre-treatment methods and dry-cooking techniques. Pre-soaking yams can reduce non-enzymatic browning intensity, while the reducing power of cooked yams varied based on pre-treatment and cooking methods.
Article
Food Science & Technology
Monica M. Whent, Holly D. Childs, Shawn Ehlers Cheang, Jiani Jiang, Devanand L. Luthria, Michael R. Bukowski, Carlito B. Lebrilla, Liangli Yu, Pamela R. Pehrsson, Xianli Wu
Summary: This study examined the effects of blanching, freezing, and canning on carbohydrates in sweet corn. The results showed that canning significantly reduced sucrose and total simple sugar concentrations, while oligosaccharide and starch content changed with different processing methods. In addition, the composition and glycosidic linkage of total polysaccharides were altered by different food processing methods.
Article
Food Science & Technology
Shui-Zhong Luo, Ye Sun, Xue Yuan, Li-Hua Pan, Zhi Zheng, Yan-Yan Zhao, Xi-Yang Zhong
Summary: The study evaluated the effectiveness of infrared radiation (IR) blanching compared to conventional hot water (HW) blanching in inhibiting browning and extending the shelf life of pecan kernels. Results showed that IR blanching significantly reduced drying time and effectively inactivated LOX and PPO activity, resulting in higher retention of total phenolics and antioxidant capacities, lower color difference, and better storage stability.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Horticulture
Xiaochen Qian, Quan Hou, Jianing Liu, Qihui Huang, Zhenliang Jin, Qiaoli Zhou, Tianjia Jiang, Xiaolin Zheng
Summary: The study found that EGT treatment delayed the decline in postharvest quality of button mushrooms, maintained higher levels of total phenolics and ascorbic acid, reduced browning degree and MDA content, but had no significant effect on weight loss.
SCIENTIA HORTICULTURAE
(2021)
Article
Agronomy
Rimantas Barauskas, Andrius Krisciunas, Dalia Calneryte, Paulius Pilipavicius, Tautvydas Fyleris, Vytautas Daniulaitis, Robertas Mikalauskis
Summary: This article presents an artificial intelligence-based layer to manage the climate in a white button mushroom growing hall. By combining visual data, climate data collected by sensors, and technologists' actions, this layer automatically defines necessary climate changes.
Article
Food Science & Technology
Karim Kriaa, Ahmed F. Nassar
Summary: Microwave drying is recommended for preserving the properties of thermosensitive products, but some fruits tend to oxidize and brown during drying. Pretreatment methods such as freezing and blanching can reduce drying time and improve the quality of the dried products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Namiko Nishida, Yasumasa Ando
Summary: In this study, LTB + HTB pretreatment was applied to prevent excessive softening of frozen Japanese radish. It was found that heating at 60 degrees C for 120 min followed by heating for 4 min in boiling water was a better condition than only HTB because it could maintain the firmness of the sample and inactivate the enzyme.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Multidisciplinary Sciences
Rokayya Sami, Abeer Elhakem, Mona Alharbi, Nada Benajiba, Mohammad Fikry, Mahmoud Helal
Summary: The study showed that treating mushrooms with chitosan and nano-silica increased antioxidant enzyme activity and total phenolic content, while reducing malondialdehyde content. Additionally, adding nisin as an antimicrobial agent was effective in reducing reactive oxygen species in mushrooms. These treatments enhanced catalase activity and decreased respiration rate, providing a longer storage life with acceptable quality in mushrooms.
SCIENTIFIC REPORTS
(2021)
Article
Thermodynamics
Emilia Bernas, Grazyna Jaworska
INTERNATIONAL JOURNAL OF REFRIGERATION
(2015)
Article
Chemistry, Applied
Emilia Bernas, Grazyna Jaworska
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2016)
Article
Food Science & Technology
E. Bernas
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2017)
Article
Biochemistry & Molecular Biology
Emilia Bernas, Grazyna Jaworska
INTERNATIONAL JOURNAL OF MEDICINAL MUSHROOMS
(2017)
Article
Food Science & Technology
Emilia Bernas
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2018)
Article
Chemistry, Applied
Grazyna Jaworska, Emilia Bernas
Article
Chemistry, Applied
Grazyna Jaworska, Emilia Bernas, Barbara Mickowska
Article
Chemistry, Applied
G. Jaworska, M. Sady, T. Grega, E. Bernas, K. Pogon
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2011)
Article
Chemistry, Applied
Emilia Bernas, Grazyna Jaworska
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2015)
Article
Food Science & Technology
Jacek Slupski, Emilia Bernas, Waldemar Kmiecik, Zofia Lisiewska
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2009)
Article
Food Science & Technology
Grazyna Jaworska, Emilia Bernas, Adriana Biernacka, Ireneusz Maciejaszek
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2010)
Article
Thermodynamics
Grazyna Jaworska, Emilia Bernas
INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
(2010)
Article
Food Science & Technology
G. Jaworska, E. Bernas, A. Biernacka
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2012)
Article
Food Science & Technology
Anna Korus, Emilia Bernas, Jaroslaw Korus
Summary: The study evaluated the quality and health-promoting constituents of kimchi variants made from Chinese cabbage, kohlrabi, white radish, and cucumbers. Results showed that kimchi is a good source of dietary fiber, vitamins, and polyphenols, depending on the raw materials used.
INTERNATIONAL JOURNAL OF FOOD SCIENCE
(2021)