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Pleurotus mushrooms. II. Chemical composition, nutritional value, post-harvest physiology, preservation and role as human food

Bano, Z. and Rajarathnam, S. (1988) Pleurotus mushrooms. II. Chemical composition, nutritional value, post-harvest physiology, preservation and role as human food. CRC Critical Reviews in Food Science and Nutrition, 27 (2). pp. 87-158. ISSN 0099-0248

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Abstract

The topic is reviewed under the following headings: chemical composition of fruit bodies (moisture, carbohydrates, proteins + free amino acids, lipids, minerals, vitamins, nucleic acids, organic acids, flavour constituents); composition of the mycelium; evaluation of nutritional value; postharvest physiology; preservation (storage of fresh mushrooms, freezing preservation, storage of pickle preparation, dehydration, canning, processing of Pleurotus stipes); and role of mushrooms as human food (contribution to human nutrition, as a slimming food, cost of mushroom protein, bioconversion efficiency, potentiality for production and consumption in different parts of the world, future of Pleurotus). [See FSTA (1988) 20 8J129 for part 1B.]

Item Type: Article
Uncontrolled Keywords: FUNGI-EDIBLE; Pleurotus mushrooms, Review; NUTRITIONAL-VALUES; Pleurotus mushrooms, nutritional values of, Review; PRESERVATION-; Pleurotus mushrooms, preservation values of, Review; REVIEWS-; Pleurotus mushrooms
Subjects: 600 Technology > 08 Food technology > 29 Microbiological food > 03 Mushroom
600 Technology > 08 Food technology > 16 Nutritive value
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Jul 2008 04:40
Last Modified: 07 Jul 2008 04:40
URI: http://ir.cftri.com/id/eprint/1982

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