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The mushroom's Japanese name shiitake (椎茸) is a compound word composed of shii (椎, Castanopsis), for the tree Castanopsis cuspidata that provides the dead logs on which it is typically cultivated, and take (茸, "mushroom"). [ 5 ] The specific epithet edodes is the Latin word for "edible". [ 6 ]
Japanese popular mushrooms, clockwise from left, enokitake, buna-shimeji, bunapi-shimeji, king oyster mushroom and shiitake (front). Shimeji (Japanese: シメジ, 占地 or 湿地) is a group of edible mushrooms native to East Asia, but also found in northern Europe. [1] Hon-shimeji (Lyophyllum shimeji) is a mycorrhizal fungus and difficult to ...
Shiitake mushroom dermatitis is an intensely itchy dermatitis characterized by disseminated 1mm erythematous micropapules seen in a linear grouped arrangement secondary to Koebnerization due to patient scratching. [1] It is caused by the ingestion of shiitake mushrooms and was first described in 1977 by Nakamura. [2]
Edible mushroom. White mushrooms and enoki mushrooms are some of the most common edible mushrooms, commonly sold in stores. Edible mushrooms are the fleshy fruit bodies of several species of macrofungi (fungi that bear fruiting structures large enough to be seen with the naked eye). Edibility may be defined by criteria including the absence of ...
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Italian brown mushroom; cremini (also crimini) mushroom [13] [14] chestnut mushroom (not to be confused with Pholiota adiposa) baby bella [13] When marketed in its mature state, the mushroom is brown with a cap measuring 10–15 cm (4–6 in). [14] This form is commonly sold under the names portobello, [14] [15] portabella, [16] or portobella ...
In 1957, Akira Kuninaka realized that the ribonucleotide GMP present in shiitake mushrooms also conferred the umami taste. [30] One of Kuninaka's most important discoveries was the synergistic effect between ribonucleotides and glutamate. When foods rich in glutamate are combined with ingredients that have ribonucleotides, the resulting taste ...
Aroma compounds giving B. edulis mushrooms their characteristic fragrance include some 100 components, such as esters and fatty acids. [147] In a study of aroma compounds, 1-octen-3-one was the most prevalent chemical detected in raw mushrooms, with pyrazines having increased aroma effect and elevated content after drying. [148]