Sa'ari, Saiful Bahri
(2015)
The effect of ground oyster mushroom (pleurotus sajor- caju)
in the nutritional enhancement, physicochemical properties and structural changes of herbal seasoning.
Masters thesis, Universiti Sains Malaysia.
Abstract
Globally, human of different ethnicities have known mushroom for long time
ago. The mushrooms have been used as normal diet since they are recognized as a
delicacy and possess unique taste and odour (Mattila et al., 2000). Mushrooms are
grouped in the Fungi Kingdom. In the past, they were categorized as plants.
Mushrooms belong to the class of Basidiomycetes and order Agaricales. They do not
have the ability to synthesize foods like green plants and these special types of edible
fungi forming flesh umbrella like fruiting bodies (Bahl, 1998). Mushrooms are
different in sizes, colours, textures and structures that favour their spore formation.
The cap is known as cuticle and normally varies among different mushroom species
and texture is sticky or slimy. The stalk is the stem-like structure on which the cap is
mounted and the length is varies depending on the species (Gyar and Ogbonna,
2006).
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