Edible mushrooms' enrichment in food and feed: A mini review
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62690094%3A18470%2F22%3A50019017" target="_blank" >RIV/62690094:18470/22:50019017 - isvavai.cz</a>
Alternative codes found
RIV/00179906:_____/22:10444258
Result on the web
<a href="https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.15546" target="_blank" >https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.15546</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/ijfs.15546" target="_blank" >10.1111/ijfs.15546</a>
Alternative languages
Result language
angličtina
Original language name
Edible mushrooms' enrichment in food and feed: A mini review
Original language description
Dietary fibres and high fibre-containing foods have been a huge attraction among researchers and nutraceutical industries due to their health-promoting benefits. From Greek and Roman times, edible mushrooms are considered the 'elixir of life' and are often stated as a new source of dietary fibre. Containing rich sources of essential amino acids and polysaccharides, mushrooms are viewed as an advantage over protein sources of both animal and plant origin. Additionally, the ability of mushrooms to grow under controlled conditions and attain high yield in a short span has made this added-value food of extreme interest. Nowadays, mushrooms and their by-products have been used to fortify various food products as well as for use in animal feed owing to their bioactive, therapeutic and nutritional value. Hence, this review intends to highlight the current knowledge on edible mushrooms and their waste for food and feed enrichment and nutritional purposes, along with their role in human and animal diet.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
—
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
ISSN
0950-5423
e-ISSN
1365-2621
Volume of the periodical
57
Issue of the periodical within the volume
3
Country of publishing house
US - UNITED STATES
Number of pages
13
Pages from-to
1386-1398
UT code for WoS article
000754327200001
EID of the result in the Scopus database
2-s2.0-85123886713