Pleurotus mushrooms. II. Chemical composition, nutritional value, post-harvest physiology, preservation and role as human food
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/1982/
CRC-02-88 |
|
| Title |
Pleurotus mushrooms. II. Chemical composition, nutritional value, post-harvest physiology, preservation and role as human food
|
|
| Creator |
Bano, Z.
Rajarathnam, S. |
|
| Subject |
03 Mushroom
16 Nutritive value |
|
| Description |
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.]
|
|
| Date |
1988
|
|
| Type |
Article
PeerReviewed |
|
| Identifier |
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
|
|