CL	Weight loss during cooking
CP	Control pasta
CP-P	Control pasta prototype (produced at the factory level)
FAAs	Free amino acids
HI	Starch hydrolysis index
IVPD	In vitro protein digestibility
LAB	Lactic acid bacteria
MAP	Modified atmosphere packaging
MUFA	Monounsaturated fatty acids
OCT	Optimal cooking time
pGI	Predicted glycemic index
PE	Pleurotus eryngii
PUFA	Polyunsaturated fatty acids
SFA	Saturated fatty acids
SPE17	Pasta with semolina and 17.24% of PE
SPE8	Pasta with semolina and 8.62% of PE
SPE8-P	Pasta with semolina and 8.62% of PE Prototype (produced at the factory level)
SWPE	Pasta with semolina, 44.82 of whole-wheat semolina flour, and 8.62% PE
TAM	Total aerobes microorganisms
TAnM	Total anaerobes microorganisms
TFC	Total flavonoid content
TMA	Total mesophilic aerobes
TPC	Total phenol content
TTA	Total titratable acidity
WAI	Water Absorption Index