Doctoral Degree Study on Lingzhi Mushroom published in Journal of IFST
3 February 2021
Corporate Communication and Alumni Relations Center (CCARC)
“Comparative evaluation of physicochemical properties of Lingzhi (Ganoderma lucidum) as affected by drying conditions and extraction methods” (study of optimum drying conditions and extraction methods of Lingzhi mushroom to receive the highest amount of important substances). Research results by Ms. Tri Thip Chuensant, PhD student for Product Development Technology, Faculty of Agro-Industry, was published in the International Journal of Food Science & Technology (IFST).
The optimum conditions for drying and extraction methods of Ganoderma were studied to get the most important substances so that consumers can eat it in smaller quantities, but receive more important substances. Lingzhi is a herb that has been used for health for a long time and it is used to nourish the body, inhibit the growth of cancer cells, stimulate the immune system, reduce inflammation, and lower blood pressure. It contains many bioactive substances including polysaccharide, flavonoid, and triterpene.
This research was under the guidance of Associate Professor Dr. Niramon Uthamang, Lecturer in Product Development Technology Faculty of Agro-Industry, Associate Professor Dr. Thirashi Wonarin, Department of Biochemistry Faculty of Medicine and Dr. Withida Lao Kuan, Department of Medical Technology, Faculty of Medical Technology.
The full article can be found at http://dx.doi.org/10.1111/ijfs.14906