Preparation of novel culinary-medicinal mushroom products using solid-state fermentation and their taste quality

International Journal of Medicinal Mushrooms

Volumn 11, Issue 2, 2009, Pages 141-156

  Liang, Chih Hung ^a   Huang, Shih Jeng ^b   Tsai, Shu Yao ^c   Lee, Yu Ling ^d   Kuo, Hui Ching ^a   Wu, Tsai Ping ^a   Jian, Shao Yu ^a   Huang, Wan Lih ^a   Mau, Jeng Leun ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^b CHUNG CHOU INSTITUTE OF TECHNOLOGY   (Taiwan)

^c ASIA UNIVERSITY   (Taiwan)

^d CENTRAL TAIWAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

Author keywords

Antrodia camphorate; Antrodia salmonea; Cordyceps sinensis; Culinary medicinal fungi and mushrooms; Equivalent umami concentration; Solid state fermentation; Taste component; Termitomyces albuminosus

Indexed keywords

4 AMINOBUTYRIC ACID; ADENOSINE PHOSPHATE; ALANINE; AMINO ACID DERIVATIVE; ARABINITOL; ARABINOSE; ARGININE; ASPARTIC ACID; FRUCTOSE; GLUCOSE; GLUTAMIC ACID; GLYCINE; GUANOSINE PHOSPHATE; HISTIDINE; INOSINE PHOSPHATE; INOSITOL; ISOLEUCINE; LACTOSE; LEUCINE; LYSINE; MANNITOL; METHIONINE; NUCLEOTIDE DERIVATIVE; RIBOSE; SUCROSE; THREONINE; TREHALOSE; TYROSINE; URIDINE PHOSPHATE; VALINE;

ANTRODIA CAMPHORATA; ANTRODIA SALMONEA; ARTICLE; ASH; BITTER TASTE; CARBOHYDRATE ANALYSIS; CONTROLLED STUDY; CORDYCEPS; CULTURE TECHNIQUE; FAT CONTENT; FERMENTED PRODUCT; GRAIN; MOISTURE; MUSHROOM; MYCELIAL GROWTH; OAT; PROTEIN CONTENT; RICE; SOLID STATE FERMENTATION; SWEETNESS; TASTE; TERMITOMYCES ALBUMINOSUS; UMAMI; WHEAT;

ANTRODIA; ANTRODIA SALMONEA; BASIDIOMYCOTA; CORDYCEPS SINENSIS; FUNGI; TAIWANOFUNGUS CAMPHORATUS; TERMITOMYCES ALBUMINOSUS; TRITICUM AESTIVUM;

EID: 68249091395     PISSN: 15219437     EISSN: None     Source Type: Journal    
DOI: 10.1615/IntJMedMushr.v11.i2.40     Document Type: Article

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