Exploring of Sous Vide Technology with Determination of C/N Content of Different Mushrooms and Public Survey

Abstract

Main part of my thesis topic is to investigate the C/N content of different mushrooms (Oyster mushroom, Brown champion mushroom and White champion mushroom). As members of the fungi kingdom, mushrooms are renowned for their distinctive nutritional profile. Depending on the species and growth conditions, they can have varied degrees of both carbon and nitrogen richness.It also include survey about awareness of Sous Vide Cooking method in public, which show how public is willing to adapt this new method.