نتایج جستجو برای: edible oyster

تعداد نتایج: 17136  

Journal: :Ambio 2012
Behara Satyanarayana Preetika Bhanderi Mélanie Debry Danae Maniatis Franka Foré Dawda Badgie Kawsu Jammeh Tom Vanwing Christine Farcy Nico Koedam Farid Dahdouh-Guebas

Although mangroves dominated by Avicennia germinans and Rhizophora mangle are extending over 6000 ha in the Tanbi Wetland National Park (TWNP) (The Gambia), their importance for local populations (both peri-urban and urban) is not well documented. For the first time, this study evaluates the different mangrove resources in and around Banjul (i.e., timber, non-timber, edible, and ethnomedicinal ...

2012
Akanni E. Olufemi Alli O.A. Terry Oloke J. Kola

BACKGROUND The use of natural bioactive compounds in conventional chemotherapy is a new direction in cancer treatment that is gaining more research attention recently. Bioactive polysaccharides and polysaccharide-protein complexes from some fungi (edible mushrooms) have been identified as sources of effective and non-toxic antineoplastic agents. Selected oyster mushrooms (Pleurotus pulmonarius ...

Journal: :Revue scientifique et technique 1996
R A Elston

There is an active world trade in seed and edible molluscs, including such species as oysters, abalones, clams, scallops, and mussels. The supply of new and effectively-produced products, such as triploid oyster seed, is likely to increase due to greater world-wide demand for these high-value products, together with improved technology. Transfer to live molluscs is driven by need an availabilit...

2012
W. I. Wan Rosli M. S. Aishah

The grey oyster mushroom, Pleurotus sajor-caju (PSC), is a common edible mushroom and is now grown commercially around the world for food. This fungus has been broadly used as food or food ingredients in various food products for a long time. To enhance the nutritional quality and sensory attributes of bakery-based products, PSC powder is used in the present study to partially replace wheat flo...

2009
Gastón Ares Claudia Lareo Patricia Lema

Production and consumption of edible mushrooms have grown continuously in the last fifteen years, particularly due to interest in their nutritional and health benefits. The three most cultivated mushrooms worldwide are Agaricus bisporus (common mushrooms), Lentinus edodes (shiitake) and Pleurotus spp. (oyster mushroom). Mushrooms are highly perishable. They tend to lose quality right after harv...

2010
Ruhul Amin Abul Khair Nuhu Alam Tae Soo Lee

Calocybe indica, a tropical edible mushroom, is popular because it has good nutritive value and it can be cultivated commercially. The current investigation was undertaken to determine a suitable substrate and the appropriate thickness of casing materials for the cultivation of C. indica. Optimum mycelial growth was observed in coconut coir substrate. Primordia initiation with the different sub...

Journal: :Biochemistry 2005
Sabina Berne Kristina Sepcić Gregor Anderluh Tom Turk Peter Macek Natasa Poklar Ulrih

Ostreolysin, a pore-forming protein from the edible oyster mushroom (Pleurotus ostreatus), is a member of the aegerolysin protein family, a novel group of small acidic proteins found in bacteria, molds, mushrooms, and plants. It binds to lipid rafts and interacts specifically with cholesterol-rich lipid domains. In this study, ostreolysin was classified as a single-domain all-beta-structured pr...

Journal: :Water research 2011
Laetitia Hédouin Olivier Pringault Paco Bustamante Renaud Fichez Michel Warnau

The bioaccumulation and retention capacities of some key local contaminants of the New Caledonia lagoon (Ag, As, Cd, Co, Cr, Cu, Mn, Ni and Zn) have been determined in the oyster Isognomon isognomon and the edible clam Gafrarium tumidum during transplantation experiments. In a first set of experiments, oysters and clams from a clean site were transplanted into contaminated sites. Uptake kinetic...

2006
Amanda R. Myers Patsy Myers

................................................................................................................... iv ACKNOWLEDGMENTS............................................................................................... vi DEDICATION ...............................................................................................................vii LIST OF TABLES ..........................

Journal: :Applied and environmental microbiology 1997
T L Cromeans O V Nainan H S Margolis

Detection of low concentrations of viruses in shellfish is possible with nucleic acid amplification by PCR. Hepatitis A virus (HAV) has been detected in oyster meat by reverse transcription-PCR (RT-PCR). We developed a method to identify HAV RNA by RT-PCR of total RNA extracted from oyster meat contaminated by adsorption, bioaccumulation, or injection. With dot blot hybridization detection of a...

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