Morphological and nutritional study of hot air dried (Bio-dehydation system) oyster mushroom (Pleurotus sajor-caju)
Edible mushrooms have been widely consumed as food or food ingredients in different prepared food items in a long period. The choice of selecting this fungus is because of their antifungal, antioxidative properties and for their ability to reduce hypercholesterolemia and the posession of high radica...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Microscopy Society of Singapore
2011
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| Online Access: | http://eprints.usm.my/32645/1/Biodehydration_system_MUHA.pdf |
| _version_ | 1797008858361626624 |
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| author | Wan Rosli, W. I. Aishah, M. S. Nik Fakurudin,, N. A. Mohsin, S. S. J. |
| author_facet | Wan Rosli, W. I. Aishah, M. S. Nik Fakurudin,, N. A. Mohsin, S. S. J. |
| author_sort | Wan Rosli, W. I. |
| collection | USM |
| description | Edible mushrooms have been widely consumed as food or food ingredients in different prepared food items in a long period. The choice of selecting this fungus is because of their antifungal, antioxidative properties and for their ability to reduce hypercholesterolemia and the posession of high radical scavenging activity. |
| first_indexed | 2024-03-06T14:57:27Z |
| format | Article |
| id | usm.eprints-32645 |
| institution | Universiti Sains Malaysia |
| language | English |
| last_indexed | 2024-03-06T14:57:27Z |
| publishDate | 2011 |
| publisher | Microscopy Society of Singapore |
| record_format | dspace |
| spelling | usm.eprints-326452017-08-28T05:02:50Z http://eprints.usm.my/32645/ Morphological and nutritional study of hot air dried (Bio-dehydation system) oyster mushroom (Pleurotus sajor-caju) Wan Rosli, W. I. Aishah, M. S. Nik Fakurudin,, N. A. Mohsin, S. S. J. RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture Edible mushrooms have been widely consumed as food or food ingredients in different prepared food items in a long period. The choice of selecting this fungus is because of their antifungal, antioxidative properties and for their ability to reduce hypercholesterolemia and the posession of high radical scavenging activity. Microscopy Society of Singapore 2011-04 Article PeerReviewed application/pdf en cc_by_nc_sa http://eprints.usm.my/32645/1/Biodehydration_system_MUHA.pdf Wan Rosli, W. I. and Aishah, M. S. and Nik Fakurudin,, N. A. and Mohsin, S. S. J. (2011) Morphological and nutritional study of hot air dried (Bio-dehydation system) oyster mushroom (Pleurotus sajor-caju). Annals of Microscopy , 11. pp. 37-43. ISSN 0219-2209 http://www.microscopy.org.sg/annals%20of%20microscopy.html |
| spellingShingle | RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture Wan Rosli, W. I. Aishah, M. S. Nik Fakurudin,, N. A. Mohsin, S. S. J. Morphological and nutritional study of hot air dried (Bio-dehydation system) oyster mushroom (Pleurotus sajor-caju) |
| title | Morphological and nutritional study of hot air dried (Bio-dehydation system) oyster mushroom (Pleurotus sajor-caju) |
| title_full | Morphological and nutritional study of hot air dried (Bio-dehydation system) oyster mushroom (Pleurotus sajor-caju) |
| title_fullStr | Morphological and nutritional study of hot air dried (Bio-dehydation system) oyster mushroom (Pleurotus sajor-caju) |
| title_full_unstemmed | Morphological and nutritional study of hot air dried (Bio-dehydation system) oyster mushroom (Pleurotus sajor-caju) |
| title_short | Morphological and nutritional study of hot air dried (Bio-dehydation system) oyster mushroom (Pleurotus sajor-caju) |
| title_sort | morphological and nutritional study of hot air dried bio dehydation system oyster mushroom pleurotus sajor caju |
| topic | RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture |
| url | http://eprints.usm.my/32645/1/Biodehydration_system_MUHA.pdf |
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