Journal
FOOD CHEMISTRY
Volume 151, Issue -, Pages 279-285Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.11.062
Keywords
Fungi; Bioactive compounds; Sensory active compounds; Mushrooms; Proximate composition
Funding
- National Natural Science Foundation of China [31260496, 31160409]
- Yunnan Provincial Natural Science Foundation [2011FB053, 2011FZ195]
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In China, many species of edible wild-grown mushrooms are appreciated as food and also found use in traditional Chinese medicine. In this mini-review, for the first time, is summarized and discussed data available on chemical components of nutritional significance for wild-grown mushrooms collected from China. We aimed to update and discuss the latest data published on ash, fat, carbohydrates, fibre, proteins, essential amino acids and nonessential amino acids, some essential (P, K, Na, Ca, Mg, Fe, Mn, Zn, Cu) and toxic elements (As, Hg, Cd, Pb), vitamins (thiamine, riboflavin, niacin, tocopherol, vitamin D), flavour and taste compounds, antioxidants and also on less studied organic compounds (lectin, adustin, ribonuclease and nicotine) contents of wild-grown mushrooms. (C) 2013 Elsevier Ltd. All rights reserved.
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