Quality of shiitake stipe steamed bun

impact of pressure reduction rate on the quality of steamed stuffed bun

effects of three pressure reduction rates (prr) of 103 pa s-1, 197 pa s-1, and 347 pa s-1 on temperature distribution and variation, moisture content, and sensory quality of steamed stuffed buns were investigated after vacuum cooling. the distributions and variations of surface temperatures were determined by the thermal infrared imaging method. the temperature profiles presented significant di...

Shiitake dermatitis*

Shiitake Dermatitis is a skin eruption that resembles whiplash marks and occurs after consumption of raw shiitake mushrooms. It is caused by a toxic reaction to lentinan, a thermolabil polysaccharide which decomposes upon heating. We report the second case of this dermatitis in Brazil. A 25-year-old man presented with linearly arranged erythematous, pruritic papules on the trunk and limbs, afte...

Determination of Glucan Contents in the Fruiting Bodies and Mycelia of Lentinula edodes Cultivars

Shiitake mushrooms (Lentinula edodes) containing β-glucans may be beneficial for human health; they have been used in the treatment of cancer, hypertension, and high cholesterol levels. The objective of this study was to determine the β-glucan content in different sections of the fruiting bodies and mycelia of ten shiitake mushroom cultivars. The measured β-glucan content ranged from 20.06 ± 1....

The Tao of bao: a randomised controlled trial examining the effect of steamed bun consumption on night-call inpatient course and mortality.

BACKGROUND Medical superstitions remain prevalent in today's stressful and technology driven healthcare environment. These irrational beliefs commonly involve night calls, which are periods of volatile workload. In Singapore and Hong Kong, it is commonly held that consumption of steamed buns ("bao") by on-call physicians is associated with increased patient admissions and mortality, due to a ho...

On Bun hed Typing