Morphological and nutritional study of hot air dried (Bio-dehydation system) oyster mushroom (Pleurotus sajor-caju)

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

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    Abstract

    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.

    Item Type: Article
    Subjects: R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
    T Technology > TP Chemical Technology > TP368-456 Food processing and manufacture
    Divisions: Kampus Kesihatan (Health Campus) > Pusat Pengajian Sains Kesihatan (School of Health Sciences) > Article
    z Profil Pakar (Expert Profile) > PROFESSOR DR. WAN ROSLI BIN WAN ISHAK
    Depositing User: Administrator Automasi
    Date Deposited: 30 Mar 2017 17:30
    Last Modified: 28 Aug 2017 13:02
    URI: http://eprints.usm.my/id/eprint/32645

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