Mushrooms are considered as potential bio-remediation agents in soil polluted with heavy metals, while many species which efficiently accumulate them in flesh are edible. Question is if there is any possible culinary use of edible mushrooms with high heavy metal contents? This study aimed to investigate and discuss a fate of cadmium (Cd) in common household-treated fruitbodies of common chanter...

Commonly, pH measurements are used during the production of fermented cucumbers to indirectly monitor growth of lactic acid bacteria (LAB) and acid production. Redox potential (E(h)) measurements, which are determined by the potential of an electron to reduce an acceptor, could serve as an alternative tool to monitor the progress of fermentation allowing the detection of the metabolic activity ...

Tannery wastewater usually contains a high salinity due to the use of sodium chloride (NaCl) in curing and pickling. Although some no-pickle tanning and salt-free pickling technologies were developed, few of them have been widely used due to relatively poor mechanical and bulk properties of the resultant leather. Therefore, the role of NaCl in pickling and tanning should be elucidated in the fi...

BACKGROUND The dried form of sea cucumbers has been a seafood and medicinal cure for Asians over many centuries. In this study the chemical composition and nutritional quality of eight common sea cucumbers (Stichopus herrmanni, Thelenota ananas, Thelenota anax, Holothuria fuscogilva, Holothuria fuscopunctata, Actinopyga mauritiana, Actinopyga caerulea and Bohadschia argus) were determined. RE...

BACKGROUND Ecological and experimental studies have suggested an increased risk of gastric cancer in relation to consumption of pickled vegetables in East Asia. METHODS We conducted a meta-analysis of epidemiologic observational studies to evaluate the existing evidence. Searching PubMed, Vip Chinese Periodical, and China National Knowledge Infrastructure databases, we found a total of 60 stu...

Investigations were carried out to determine whether flavor compounds characteristic for fresh cucumbers could be rapidly determined using a solid-phase microextraction (SPME) dynamic headspace sampling method combined with gas chromatography and flame ionization detection. Cucumbers were sampled, during blending, for fresh cucumber flavor compounds (E,Z)-2,6-nonadienal and (E)-2-nonenal. The G...