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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 &apos;elixir of life&apos; 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

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • 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