Ho Wing Yee. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2004. / Includes bibliographical references (leaves 110-123). / Abstracts in English and Chinese. / Chapter 1 --- Introduction / Chapter 1.1 --- Bioconversion --- p.1 / Chapter 1.2 --- Functional foods & quality improvement in fermentation Edible mushroom --- p.2 / Chapter 1.3 --- Substrates --- p.4 / Chapter 1.4 --- Edible mushroom --- p.6 / Chapter 1.5 --- Nutritional value of food and feed --- p.9 / Chapter 1.6 --- Protein digestibility --- p.16 / Chapter 1.7 --- Problem caused by fungal contamination --- p.17 / Chapter 1.8 --- Antioxidant --- p.18 / Chapter 1.9 --- Research objectives --- p.20 / Tables and figures --- p.21 / Chapter 2 --- Materials and Methods / Chapter 2.1 --- Materials --- p.32 / Chapter 2.2 --- Sample preparation --- p.33 / Chapter 2.3 --- Fungal growth measurement --- p.34 / Chapter 2.4 --- Proximate compositions --- p.34 / Chapter 2.4.1 --- Moisture determination --- p.34 / Chapter 2.4.2 --- Ash determination --- p.35 / Chapter 2.4.3 --- Crude lipid determination --- p.35 / Chapter 2.4.4 --- Dietary fiber determination --- p.36 / Chapter 2.4.5 --- Crude protein determination --- p.38 / Chapter 2.4.6 --- Carbohydrate determination --- p.38 / Chapter 2.4.7 --- Glucose determination --- p.39 / Chapter 2.4.8 --- Chitin determination --- p.40 / Chapter 2.4.9 --- Phytic acid determination --- p.41 / Chapter 2.5 --- In vitro protein digestibility --- p.42 / Chapter 2.6 --- Aflatoxin determination --- p.43 / Chapter 2.7 --- Antioxidant ability --- p.45 / Chapter 2.7.1 --- Ferric reducing antioxidant powder (FRAP) assay --- p.45 / Chapter 2.7.2 --- Trolox equivalent antioxidant capacity (TEAC) assay --- p.46 / Chapter 2.8 --- Statistical analysis --- p.47 / Table --- p.48 / Chapter 3 --- Results / Chapter 3.1 --- Mycelia growth --- p.49 / Chapter 3.1.1 --- Growth diameter --- p.49 / Chapter 3.1.2 --- Chitin content --- p.50 / Chapter 3.2 --- Weigh loss in sample preparation --- p.51 / Chapter 3.3 --- Proximate composition --- p.52 / Chapter 3.3.1 --- Moisture --- p.52 / Chapter 3.3.2 --- Ash --- p.52 / Chapter 3.3.3 --- Crude lipid --- p.53 / Chapter 3.3.4 --- Dietary fiber --- p.54 / Chapter 3.3.5 --- Crude protein --- p.55 / Chapter 3.3.6 --- Carbohydrate content --- p.56 / Chapter 3.3.7 --- Glucose content --- p.56 / Chapter 3.3.8 --- Phytic acid --- p.56 / Chapter 3.4 --- In vitro protein digestibility (IVPD) --- p.57 / Chapter 3.5 --- Aflatoxin --- p.53 / Chapter 3.6 --- Antioxidant ability --- p.58 / Chapter 3.6.1 --- Ferric reducing antioxidant powder (FRAP) assay --- p.58 / Chapter 3.6.2 --- Trolox equivalent antioxidant capacity (TEAC) assay --- p.60 / Tables and figures --- p.62 / Chapter 4 --- Dissusions / Chapter 4.1 --- Mycelia growth --- p.89 / Chapter 4.2 --- Weigh loss in sample preparation --- p.90 / Chapter 4.3 --- Proximate composition --- p.90 / Chapter 4.3.1 --- Moisture --- p.90 / Chapter 4.3.2 --- Ash --- p.91 / Chapter 4.3.3 --- Crude lipid --- p.92 / Chapter 4.3.4 --- Dietary fiber --- p.93 / Chapter 4.3.5 --- Crude protein --- p.96 / Chapter 4.3.6 --- Glucose concentration --- p.98 / Chapter 4.3.7 --- Phytic acid --- p.99 / Chapter 4.4 --- In vitro protein digestibility (IVPD) --- p.101 / Chapter 4.5 --- Aflatoxin --- p.102 / Chapter 4.6 --- Antioxidant activity --- p.103 / Chapter 4.7 --- Bioconversion ability --- p.105 / Chapter 4.8 --- Best substrate --- p.105 / Chapter 4.9 --- Functional foods --- p.106 / Chapter 4.10 --- Limitation of the methodology and future development --- p.107 / Table --- p.108 / Chapter 5 --- Conclusion --- p.109 / References
| Identifer | oai:union.ndltd.org:cuhk.edu.hk/oai:cuhk-dr:cuhk_324904 |
| Date | January 2004 |
| Contributors | Ho, Wing-yee., Chinese University of Hong Kong Graduate School. Division of Biology. |
| Source Sets | The Chinese University of Hong Kong |
| Language | English, Chinese |
| Detected Language | English |
| Type | Text, bibliography |
| Format | print, ix, 123 leaves : ill. (some col.) ; 30 cm. |
| Rights | Use of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/) |
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