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International Journal of Medicinal Mushrooms

Publicou 12 edições por ano

ISSN Imprimir: 1521-9437

ISSN On-line: 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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Effect of L-Cysteine Pretreatment on the Control of Formaldehyde and Browning of the Culinary-Medicinal Shiitake Mushroom, Lentinus edodes (Higher Basidiomycetes) during Drying and Canning Processes

Volume 17, Edição 4, 2015, pp. 385-395
DOI: 10.1615/IntJMedMushrooms.v17.i4.70
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RESUMO

Fresh culinary-medicinal Shiitake mushrooms (Lentinus edodes) were pretreated by soaking in 0.1 mg/mL of L-cysteine solution for 1 hour; then the variation in formaldehyde content and browning degree were studied during hot air−drying and canning processes. The results indicated that L-cysteine pretreatment significantly inhibited the increase of formaldehyde content and browning during the drying process; these increases in the pretreatment groups ranged from 7.0% to 14.0% and 65.4% to 68.9%, respectively, of that of the control groups. While the L-cysteine pretreatment did not seem to have a significant effect on controlling the formaldehyde content during the canning process, the increase of the browning degree of the canned products of the pretreatment groups ranged from 64.8% to 78.5% of that of the control groups, indicating the inhibitive effect of L-cysteine on browning during the canning process of L. edodes. Overall, L-cysteine pretreatment improved the sensory quality of both dried and canned L. edodes.

CITADO POR
  1. Friedman Mendel, Chemistry, Nutrition, and Health-Promoting Properties ofHericium erinaceus(Lion’s Mane) Mushroom Fruiting Bodies and Mycelia and Their Bioactive Compounds, Journal of Agricultural and Food Chemistry, 63, 32, 2015. Crossref

  2. Xu Lei, Fang Xiangjun, Wu Weijie, Chen Hangjun, Mu Honglei, Gao Haiyan, Effects of high-temperature pre-drying on the quality of air-dried shiitake mushrooms (Lentinula edodes), Food Chemistry, 285, 2019. Crossref

  3. Wu Yongjun, Xie Nina, Yu Lu, Preparation of Novel Ag–Si–TiO2 Composite and Research on Its Photocatalytic Degradation of Formaldehyde, Science of Advanced Materials, 13, 3, 2021. Crossref

  4. Li Xiang, Li Jian, Wang Rui, Rahaman Abdul, Zeng Xin-An, Brennan Charles S., Combined effects of pulsed electric field and ultrasound pretreatments on mass transfer and quality of mushrooms, LWT, 150, 2021. Crossref

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