Edible fungus is a valuable healthy and nutritious food in terms of flavours, texture, nutritional ingredients and special functions. Essential amino acids, flavor substances, vitamins, minerals, polysaccharides, triterpenes, fatty acids and some chemicals related to sensory quality and biological effects are considered as the critical index for evaluating edible fungus.
Assessing the amino acids, flavor substance, polysaccharide and biological effects is required for evaluating the quality of the edible fungus comprehensively. In recent years, we have established some effective rapid methods for evaluating the quality effectively via indexes.
The aim of this Special Issue is to collate original research focused on these technologies and their application to edible fungi. Review articles discussing the current state of the art are also welcomed.
Potential topics include but are not limited to the following:
Quality factors of edible fungus (e.g. essential amino acid, vitamins, minerals, fatty acids)
Functional compounds determining quality of edible fungus (e.g. polysaccharides, triterpenes, flavor substance, sensory chemicals)
Quality control methods (e.g. high performance liquid chromatography, liquid chromatography-mass spectrometry, gas chromatography-mass spectrometry, electronic tongue, electronic nose, near infrared technology, ionic liquids and biological activity assay methods)
In vitro or in vivo studies discussing the Immune, antioxidant, anti-inflammatory, anti-tumor, hypolipidemic and hypoglycemic effects of edible fungi.
Before submission, authors should carefully read over the journal’s Author Guidelines, which are located at http://www.hindawi.com/journals/jop/guidelines.html. Prospective authors should submit an electronic copy of their complete manuscript through the journal Manuscript Tracking System at http://mts.hindawi.com/ according to the following time table:
Manuscript Due |
06, Aug 2021 |
Publication Date |
1, Dec 2021 |
Lead Guest Editor
Wenyi Kang, Ph.D. Professor of Phytochemistry and Pharmacology, National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China,
Guest Editors
Fatma M. El-Demerdash, Ph.D. Professor of Biochemistry, Department of Environmental Studies, Institute of Graduate Studies and Research, University of Alexandria, Alexandria, ElShatby 21526, Egypt. Scopus ID: 6603546189
,PhD.Sun Yong，Professor Researcher，Beijing Academy of Food Sciences, Beijing 100050, China. Scope ID：57211861128
Changyang Ma, Ph.D. Visiting Scientist of Food Quality Examination and Evaluation, Food, Nutrition, and Packaging Science Department, Clemson University, Clemson 29634, SC, USA. Scope ID：37124446700
Wenjian Yang, Ph.D. Professor, College of food science and engineering, Nanjing University of Finance and Economics, Nanjing, 210023, China, Scope ID：55501064000
Qingying Zhang, Professor, Department of Natural Medicines, School of Pharmaceutical Sciences,Peking University Health Science Center, Beijing 100083, China
The link for submit https://www.hindawi.com/journals/jfq/si/270164/