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Effect of cooking and preservation on nutritional and phytochemical composition of the mushroom Amanita zambiana.
Reid T, Munyanyi M, Mduluza T. Reid T, et al. Food Sci Nutr. 2016 Sep 28;5(3):538-544. doi: 10.1002/fsn3.428. eCollection 2017 May. Food Sci Nutr. 2016. PMID: 28572939 Free PMC article.
The effect of different cooking and preservation methods on the nutritional and phytochemical composition of the mushroom, Amanita zambiana, was investigated. Fresh mushrooms were boiled in water, fried, or microwaved. ...
The effect of different cooking and preservation methods on the nutritional and phytochemical composition of the mushroom, Amanita …
Screening of mushrooms from the woodlands of Zimbabwe: Occurrence of lectins and partial purification of a mucin specific lectin from Boletus edulis.
Reid T, Fore F, Chidzwondo F, Kashangura C, Stray-Pedersen B, Mduluza T. Reid T, et al. PLoS One. 2022 Apr 14;17(4):e0265494. doi: 10.1371/journal.pone.0265494. eCollection 2022. PLoS One. 2022. PMID: 35421104 Free PMC article.
The present study describes the screening of lectin activity from ten local mushrooms, namely, Amanita zambiana, Boletus edulis, Cantharellus heinemannianus, Cantharellus miomboensis, Cantharellus symoensii, Lactarius kabansus, Amanita sp., Coprinus sp., Gano …
The present study describes the screening of lectin activity from ten local mushrooms, namely, Amanita zambiana, Boletus eduli …