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Year 2020, Volume: 4 Issue: 1, 6 - 23, 30.08.2020

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References

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  • Cha M. H., Heo J. Y., Lee C., Lo Y. M. & Moon B. K. 2013. Quality and Sensory Characterization of White Jelly Mushroom (Tremella fuciformis) as a Meat Substitute in Pork Patty Formulation, Journal of Food Processing and Preservation, 38, 1018-1023.
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Emerging Role of Edible Mushrooms in Food Industry and Its Nutritional and Medicinal Consequences

Year 2020, Volume: 4 Issue: 1, 6 - 23, 30.08.2020

Abstract

Topical investigations on applications of mushroom their role in the food industry and as medicine and food were carried out. This present paper, review numerous considerations of edible mushrooms as a therapeutic and food source. Mushrooms as a raw material are problematic in processing in the food industry. Therefore, mushroom powder has been analysed for nutritional purpose and formulated in different products. Currently, attention has been increased in mushroom processing and cultivation because of the availability of bioactive components which own various medicinal properties (anti-viral, anti-cancer, and anti-oxidative etc). Edible Mushroom is rich in nutritional point of view with higher contents of protein, vitamin, mineral, fibres, microelements and little calories level. The biologically active components extracted from edible mushrooms may increase the immune system of human and provide quality diet as well. To increase quality features mushrooms are added to numerous products directly, and indirectly they are added to as a substitute of different functional ingredients and enzymes as well.

References

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There are 100 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Article
Authors

Muhammad Yasir Naeem

Senay Ozgen This is me 0000-0001-8486-9763

Sumayya Rani This is me 0000-0001-9071-7803

Publication Date August 30, 2020
Published in Issue Year 2020 Volume: 4 Issue: 1

Cite

APA Naeem, M. Y., Ozgen, S., & Rani, S. (2020). Emerging Role of Edible Mushrooms in Food Industry and Its Nutritional and Medicinal Consequences. Eurasian Journal of Food Science and Technology, 4(1), 6-23.
AMA Naeem MY, Ozgen S, Rani S. Emerging Role of Edible Mushrooms in Food Industry and Its Nutritional and Medicinal Consequences. EJFST. August 2020;4(1):6-23.
Chicago Naeem, Muhammad Yasir, Senay Ozgen, and Sumayya Rani. “Emerging Role of Edible Mushrooms in Food Industry and Its Nutritional and Medicinal Consequences”. Eurasian Journal of Food Science and Technology 4, no. 1 (August 2020): 6-23.
EndNote Naeem MY, Ozgen S, Rani S (August 1, 2020) Emerging Role of Edible Mushrooms in Food Industry and Its Nutritional and Medicinal Consequences. Eurasian Journal of Food Science and Technology 4 1 6–23.
IEEE M. Y. Naeem, S. Ozgen, and S. Rani, “Emerging Role of Edible Mushrooms in Food Industry and Its Nutritional and Medicinal Consequences”, EJFST, vol. 4, no. 1, pp. 6–23, 2020.
ISNAD Naeem, Muhammad Yasir et al. “Emerging Role of Edible Mushrooms in Food Industry and Its Nutritional and Medicinal Consequences”. Eurasian Journal of Food Science and Technology 4/1 (August 2020), 6-23.
JAMA Naeem MY, Ozgen S, Rani S. Emerging Role of Edible Mushrooms in Food Industry and Its Nutritional and Medicinal Consequences. EJFST. 2020;4:6–23.
MLA Naeem, Muhammad Yasir et al. “Emerging Role of Edible Mushrooms in Food Industry and Its Nutritional and Medicinal Consequences”. Eurasian Journal of Food Science and Technology, vol. 4, no. 1, 2020, pp. 6-23.
Vancouver Naeem MY, Ozgen S, Rani S. Emerging Role of Edible Mushrooms in Food Industry and Its Nutritional and Medicinal Consequences. EJFST. 2020;4(1):6-23.

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