Valorisation of mushroom agrowastes to obtain high value products

Leistungen

Documents, reports (1)

Report with the main requirements for chemicals extracted from mushroom wastes

Report with the main requirements established by end-users (industrial parties) for chemicals extracted from mushroom wastes for the three main value chain products (food additives, cleaning additives and biopolymers). List of specifications and requirements that the extracted molecules should attain.

Websites, patent fillings, videos etc. (5)

Report on Training activities

Training activities (From RTDs to SMEs and end-user), first activities such as workshop events or summer training courses.

Project Website, Project graphic identity (LOGO), leaflet and poster

Project Website, Project graphic identity (LOGO), leaflet and poster will be design for the dissemination of the project

Introductory Project video

Final Project video

Update of Report on Training activities

Update of Report on Training activities (including further activities done from M12 to M36 and plan pending ones until the end of the Project.

Other (1)

Project final conference/workshop

Veröffentlichungen

Peer reviewed articles (3)

Effect-directed analysis and chemical identification of agonists of peroxisome proliferator-activated receptors in white button mushroom

Autoren: Long Pham Ngoc, Rick Helmus, Andreas W. Ehlers, Kees Swart, Harry Besselink, Eva de Rijke, Ha Dang Thi Cam, Abraham Brouwer, Bart van der Burg
Veröffentlicht in: Food & Function, 2021, ISSN 2042-650X
Herausgeber: Royal Society of Chemistry
DOI: 10.1039/d0fo02071k

Identification of PPAR-activating compounds in herbal and edible plants and fungi from Vietnam

Autoren: Long Pham Ngoc, Hai-yen Man, Harry Besselink, Ha Dang Thi Cam, Abraham Brouwer, Bart van der Burg
Veröffentlicht in: Industrial Crops and Products, 129, 2019, Page(s) 195-200, ISSN 0926-6690
Herausgeber: Elsevier BV
DOI: 10.1016/j.indcrop.2018.12.003

Agaricus bisporus and its by-products as a source of valuable extracts and bioactive compounds

Autoren: Marina Ramos, Nuria Burgos, Almero Barnard, Gareth Evans, James Preece, Michael Graz, Andrea Caroline Ruthes, Amparo Jiménez-Quero, Antonio Martínez-Abad, Francisco Vilaplana, Long Pham Ngoc, Abraham Brouwer, Bart van der Burg, María del Carmen Garrigós, Alfonso Jiménez
Veröffentlicht in: Food Chemistry, 292, 2019, Page(s) 176-187, ISSN 0308-8146
Herausgeber: Elsevier BV
DOI: 10.1016/j.foodchem.2019.04.035