All About Food Sciences & Tech.

MUSHROOM TOXICITY CAUSES: Mushroom toxicity is caused by the ingestion of toxic compounds, found in certain mushrooms. The toxic agents can be Amanitin (causes severe liver and kidney damage), Muscarine (affects the nervous system, and Orellanine (causes kidney damage). Inexperienced foragers may confound edible mushrooms with their look-alike toxic mushrooms. The preparation of mushrooms also affects its toxicity as some mushrooms can be toxic while raw and edible when cooked. Some people can be susceptible to mushrooms. Environmental factors like heavy metals or pesticides can contaminate even the edible mushrooms/ can make the edible mushrooms potentially harmful. SYMPTOMS: Here are some common symptoms associated with mushroom poisoning: Some gastrointestinal symptoms include Nausea and vomiting, Diarrhea, Abdominal pain, and cramps. Neurological symptoms may include dizziness, confusion or disorientation, hallucinations, muscle twitching, or spasms...

                                                 Bio Enzymatic Browning Under some conditions, reducing sugars produces brown colors that are desirable and important in some foods.  At other times, brown colors obtained upon heating or \long-term storage of foods containing reducing sugars are undesirable.  Common browning of foods on heating or storage is usually due to a chemical reaction between reducing sugars, mainly D-glucose, and a primary amino group (a free amino acid or amino group on a side chain of a protein molecule.)  This reaction is called the Maillard reaction and the overall process is sometimes designated Maillard browning.  It is also called non-enzymic or non-enzymatic browning to differentiate it from the more rapid, enzyme-catalyzed browning commonly observed in freshly cut fruits and vegetables, such as apples and potato...