Categoria: sustainable foods

Effect of Pleurotus ostreatus powder addition in vegetable soup on ß‐glucan content, sensory perception, and acceptability

Pubblicato il di sensory

Proserpio, C., Lavelli, V., Laureati, M., & Pagliarini, E. (2019). Effect of Pleurotus ostreatus powder addition in vegetable soup on ß‐glucan content, sensory perception, and acceptability. Food science & nutrition, 7(2), 730-737. https://doi.org/10.1002/fsn3.917 Abstract Pleurotus ostreatus is an edible mushroom with interesting nutritional properties, which is able to grow on agri‐food waste and could in turn be used […]

Categoria:Food sustainability, Scientific Publications, sustainable foods
Tagacceptability, pleurotus ostreatus, sensory perception, sensory properties, vegetable soup
Scrivi un commento
Leggi tutto

Effect of vitamin D2 fortification using Pleurotus ostreatus in a whole-grain cereal product on child acceptability

Pubblicato il di sensory

Proserpio, C., Lavelli, V., Gallotti, F., Laureati, M., & Pagliarini, E. (2019). Nutrients, 11(10), 2441. https://doi.org/10.3390/nu11102441 Vitamin D2 deficiency is one of the most common micronutrient insufficiencies among children. Few foods, mainly those derived from animal sources, naturally contain this vitamin. The basidiomycete mushroom Pleurotus ostreatus could be used as an innovative and sustainable ingredient for food fortification […]

Categoria:Childhood behavior, Food sustainability, Scientific Publications, sustainable foods
Scrivi un commento
Leggi tutto