Morphological and nutritional study of hot air dried (Bio-dehydation system) oyster mushroom (Pleurotus sajor-caju)

• Main Authors: Wan Rosli, W. I., Aishah, M. S., Nik Fakurudin,, N. A., Mohsin, S. S. J.
• Format: Article
• Language: English
• Published: Microscopy Society of Singapore 2011
• Subjects: RA0421 Public health. Hygiene. Preventive Medicine; TP368-456 Food processing and manufacture
• Online Access: http://eprints.usm.my/32645/1/Biodehydration_system_MUHA.pdf; http://eprints.usm.my/32645/; http://www.microscopy.org.sg/annals%20of%20microscopy.html
• Institution: Universiti Sains Malaysia

Edible mushrooms have been widely consumed as food or food ingredients in different prepared food items in a long period. The choice of selecting this fungus is because of their antifungal, antioxidative properties and for their ability to reduce hypercholesterolemia and the posession of high radical scavenging activity.