Fungi, edible

Murcia MA, Martinez-Tome M, Jimenez AM, Vera AM, Honrubia M and Parras P. 2002. Antioxidant activity of edible fungi (truffles and mushrooms) losses during industrial processing. J Food Protect 65(10) 1614-1622. 

Vernin, G., Vernin, C., Metzger, J., Pujol, L. and Parkanyi, C. (1 994) CC/MS analysis of cinnamon and cassia essential oils a comparative study. In Charalambous, G. (ed.) Spices, Herbs and Edible Fungi. Elsevier Science, B.V., Amsterdam, pp. 41 1 —425. 

L. Jorhem, B. Sundstrom, Levels of some trace elements in edible fungi, Z. Lebensm. Enters. Forsch., 201 (1995), 311-316. 

C. A. Weeks, M. Croasdale, M. A. Osborne, L. Hewitt, P. F. Miller, P. Robb, M. J. Baxter, P. D. Warriss, T. G. Knowles, Multi-element survey of wild edible fungi and blackberries in the UK, Food Addit. Contam., 23 (2006), 140D147. 

Bosland, P. W. (1994) Chiles history, cultivation, and uses. In Charalambous G. (Ed.) Spices, Herbs, and Edible Fungi, Elsevier Science, Amsterdan, 347-366. 

D. L. Rinker in M. J. Maher, ed.. Mushroom Science XIII Proceedings of the 13th International Congress on the Science and Cultivation of Edible Fungi, Vol II, A. A. Balkema, Rotterdam, Netherlands, 1991, pp. 781-789. 

Canned tropical fruit salad Canned peaches Canned applesauce Edible fungi and fungus products Apricot, peach and pear nectars Apple juice ... 

Nakatani, N. (1994) Antioxidative and antimicrobial constituents of herbs and spices, in Spices, Herbs and Edible Fungi (ed G. Charalambous), Elsevier, Amsterdam, pp. 251-271. 

Ratiadivc, AS. In Spices, herbs and edible fungi-, Charalambous. G. Ed. Elsevier Science B.V. Amstcrdam, 1994... 

Fujinart, F..M. In Spices, Herbs, and Edible Fungi Charaliimbous, G., Ed. Developments in Food Science Scries 34 Elsevier Science Publishers, Amsterdam, The Netherlands, 1994,34367-379. 

Figure 3. HPLC-CLND calibration curve of capsaicin. Reprinted with permission from K. M. Fujinari, in "Spices, Herbs and Edible Fungi", O. Charalambuus (Ed.), 1994, pp 367-379.

II. Toxic dose. This is not known. The amount of toxin varies considerably among members of the same species, depending on local geography and weather conditions. In most cases, the exact amount of toxic mushroom ingested is unknown because the victim has unwittingly added a toxic species to a meal of edible fungi. 

As a part of our search for functional molecules in edible fungi, we report here the characterization and structural determination of glycolipids (1-5, Fig. 1) including new type of glycosyl phosphosphingolipids in Hypsizigus marmoreus (Bunashimeji, a mushroom) and Pleurotus citrinopileatus (Nireouma, a mushroom) by B/E constant linked scan fast atom bombardment (FAB) mass spectrometry [1-5]. 

A. S. Ranadive, in G. Charalambous, Spices, Herbs and Edible Fungi, Elsevier Science B.V., 1994, 517 (Review on Vanilla). 

Codex Alimentarius Commission (1981) Codex Standards for Processed Fruits and Vegetables and Edible Fungi. 

Sawabe, A., Morita, M., Okamoto, T. and Ouchi, S. (1994) The location of double bonds in a cerebroside from edible fungi (mushroom) estimated by B/E linked scan fast atom bombardment mass spectrometry. Biol Mass Spectrom., 23, 660-4. 

---