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International Journal of Medicinal Mushrooms

Publication de 12  numéros par an

ISSN Imprimer: 1521-9437

ISSN En ligne: 1940-4344

The Impact Factor measures the average number of citations received in a particular year by papers published in the journal during the two preceding years. 2017 Journal Citation Reports (Clarivate Analytics, 2018) IF: 1.2 To calculate the five year Impact Factor, citations are counted in 2017 to the previous five years and divided by the source items published in the previous five years. 2017 Journal Citation Reports (Clarivate Analytics, 2018) 5-Year IF: 1.4 The Immediacy Index is the average number of times an article is cited in the year it is published. The journal Immediacy Index indicates how quickly articles in a journal are cited. Immediacy Index: 0.3 The Eigenfactor score, developed by Jevin West and Carl Bergstrom at the University of Washington, is a rating of the total importance of a scientific journal. Journals are rated according to the number of incoming citations, with citations from highly ranked journals weighted to make a larger contribution to the eigenfactor than those from poorly ranked journals. Eigenfactor: 0.00066 The Journal Citation Indicator (JCI) is a single measurement of the field-normalized citation impact of journals in the Web of Science Core Collection across disciplines. The key words here are that the metric is normalized and cross-disciplinary. JCI: 0.34 SJR: 0.274 SNIP: 0.41 CiteScore™:: 2.8 H-Index: 37

Indexed in

Potential for Nutritional Enrichment of Whole-Wheat Bread with Portabella Mushroom Powder (Agaricus bisporus (J. Lge) Imbach, Agaricomycetideae)

Volume 11, Numéro 2, 2009, pp. 157-166
DOI: 10.1615/IntJMedMushr.v11.i2.50
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RÉSUMÉ

There is a need to determine new value-added uses for off-grade and/or overmature culinary-medicinal mushrooms (CMMs) in food products. CMMs may provide significant vegetarian sources of vitamin D, selenium, chromium, and antioxidants such as ergothioneine. The objective of this study was to determine the applicability of adding freeze-dried culinary-mushroom powder to bread as a unique nutritional ingredient by evaluating loaf physical and chemical properties. White whole-wheat flour was substituted with Agaricus bisporus (Portabella mushroom) powder at 0%, 5%, 10%, or 20% (w/w) levels. Results showed that loaf size decreased, whereas bread firmness increased, with increasing levels of mushroom powder substitution. Through storage, bread moisture content remained unchanged at 43%, whereas amylopectin recrystallization in control bread was very low (<1.0 J/g) and was negligible in breads prepared with mushroom powder. In summary, this study demonstrated the possibility of using CMM powder as a nutritional supplement for bread that could supply valuable micronutrients such as selenium and vitamin D2, along with the novel antioxidant, ergothioneine.

CITÉ PAR
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  6. Yuan Biao, Zhao Liyan, Yang Wenjian, McClements David Julian, Hu Qiuhui, Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact ofAuricularia auricula(Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread, Journal of Food Science, 82, 9, 2017. Crossref

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  9. Dhillon Bhavnita, Kaur Kamalpreet, Sodhi Navdeep Singh, Garg Riya, Physicochemical, antioxidant and microbial properties of whole wheat breads formulated with the incorporation of vegetable paste, Journal of Food Measurement and Characterization, 15, 2, 2021. Crossref

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