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International Journal of Medicinal Mushrooms

Publication de 12  numéros par an

ISSN Imprimer: 1521-9437

ISSN En ligne: 1940-4344

The Impact Factor measures the average number of citations received in a particular year by papers published in the journal during the two preceding years. 2017 Journal Citation Reports (Clarivate Analytics, 2018) IF: 1.2 To calculate the five year Impact Factor, citations are counted in 2017 to the previous five years and divided by the source items published in the previous five years. 2017 Journal Citation Reports (Clarivate Analytics, 2018) 5-Year IF: 1.4 The Immediacy Index is the average number of times an article is cited in the year it is published. The journal Immediacy Index indicates how quickly articles in a journal are cited. Immediacy Index: 0.3 The Eigenfactor score, developed by Jevin West and Carl Bergstrom at the University of Washington, is a rating of the total importance of a scientific journal. Journals are rated according to the number of incoming citations, with citations from highly ranked journals weighted to make a larger contribution to the eigenfactor than those from poorly ranked journals. Eigenfactor: 0.00066 The Journal Citation Indicator (JCI) is a single measurement of the field-normalized citation impact of journals in the Web of Science Core Collection across disciplines. The key words here are that the metric is normalized and cross-disciplinary. JCI: 0.34 SJR: 0.274 SNIP: 0.41 CiteScore™:: 2.8 H-Index: 37

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Preparation of Culinary-Medicinal King Oyster Mushroom Pleurotus eryngii−Fermented Products with High Ergothioneine Content and Their Taste Quality

Volume 14, Numéro 1, 2012, pp. 85-93
DOI: 10.1615/IntJMedMushr.v14.i1.90
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RÉSUMÉ

Pleurotus eryngii (DC. : Fr.) Ouel. was used in solid-state fermentation to develop novel mushroom products with a high amount of ergothioneine. The correlation coefficients between ergothioneine content and biomass were 0.8878 and 0.9206 for fermented adlay and buckwheat, respectively. Using optimal conditions, Pleurotus-fermented adlay and buckwheat (PFA and PFB) with the ergothioneine contents of 795.5 and 786.1 mg/ kg, respectively, were prepared. However, mycelia contained the highest ergothioneine content of 1514.6 mg/kg. As a result of SSF by P. eryngii, PFA and PFB contained more taste components than adlay and buckwheat, as evidenced by higher contents of total sugars and polyols, total free amino acids and monosodium glutamate−like components, and total and flavor 5’-nucleotides. In addition, PFB and buckwheat showed comparable equivalent umami concentration (EUC) values, whereas PFA showed a higher EUC value than adlay. Overall, Pleurotus-fermented products with a high amount of ergothioneine will be a novel functional food.

CITÉ PAR
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  2. Lin Shin-Yi, Lo Yu-Chang, Chen Yu-Kai, Yang Shuo-Chieh, Mau Jeng-Leun, Nonvolatile Taste Components and Functional Compounds of Commercial Soy Sauce Products, Journal of Food Processing and Preservation, 39, 6, 2015. Crossref

  3. Kang Man, Zhai Fei-Hong, Li Xin-Xin, Cao Jin-Liang, Han Jian-Rong, Total phenolic contents and antioxidant properties of buckwheat fermented by three strains of Agaricus, Journal of Cereal Science, 73, 2017. Crossref

  4. Raghavendra Vinay Basavegowda, Venkitasamy Chandrasekar, Pan Zhongli, Nayak Chandra, Functional Foods from Mushroom, in Microbial Functional Foods and Nutraceuticals, 2017. Crossref

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  6. Vasilaki Athanasia, Panagiotopoulou Eleftheria, Koupantsis Thomas, Katsanidis Eugenios, Mourtzinos Ioannis, Recent insights in flavor-enhancers: Definition, mechanism of action, taste-enhancing ingredients, analytical techniques and the potential of utilization, Critical Reviews in Food Science and Nutrition, 2021. Crossref

  7. Toh Dorothy Su Lin, Cheung Florence Shin Gee, Murray Michael, Pern Tan Kuan, Lee Edmund Jon Deoon, Zhou Fanfan, Functional Analysis of Novel Variants in the Organic Cation/Ergothioneine Transporter 1 Identified in Singapore Populations, Molecular Pharmaceutics, 10, 7, 2013. Crossref

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