THE NUTRITIONAL CONTENT AND PHYSICAL CHARACTERISTICS OF SAGO STARCH AND OYSTER MUSHROOMS AS POTENTIAL FUNCTIONAL FOOD INGREDIENTS

The nutritional content and physical characteristics of sago starch and oyster mushrooms as potential functional food ingredients

The integration of sago starch and oyster mushrooms in food product development remains underexplored.Storage life can be enhanced by processing them into flour.This preliminary study seeks to evaluate the nutritional content and physical characteristics of both food materials.The research utilized proximate analysis and presented descriptive findi

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Obsessive compulsive disorder networks: positron emission tomography and neuropsychology provide new insights.

BackgroundDeep brain stimulation has shed new light on the central role of the prefrontal cortex (PFC) in obsessive compulsive disorder (OCD).We explored this structure from a functional perspective, synchronizing neuroimaging and cognitive measures.Methods and findingsThis case-control cross-sectional study compared 15 OCD Brim Hats patients witho

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