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Tıbbi ve Yenilebilir Mantarlar & Et Ürünlerinde Kullanımı

Year 2018, Volume: 28 Issue: 1, 144 - 153, 30.03.2018
https://doi.org/10.29133/yyutbd.397683

Abstract

Son yıllarda sağlıklı beslenmeye yönelik
olarak toplumun bilinçlenmesi ve tüketicilerin doğal gıdalara gösterdikleri
ilginin artmasıyla bu konuda yapılan araştırmalar da hız kazanmıştır. Yüksek
besin değerine sahip olan mantarlar uzun yıllardır gıda olarak tüketilmekte ve
içerdikleri biyoaktif bileşenler nedeniyle ilaç, kozmetik ürün, diyet takviyesi
ve fonksiyonel gıda üretimi alanında kullanılabilme potansiyeli
taşımaktadırlar. Mantarlara karşı ilginin giderek artması Dünya’da ve ülkemizde
mantar üretim ve tüketiminde önemli gelişim ve değişimlere neden olmuştur.
Mantarlar, yüksek oranda protein, karbonhidrat, lif, vitamin, mineral ve
biyoaktif bileşenler içermektedirler. Bunun yanında sodyum, yağ, kolesterol ve
kalori değerleri düşüktür. Bu özellikler mantarları sağlıklı ve dengeli bir
diyetin parçası olabilecek gözde gıdalar haline getirmektedir. Bu çalışmada
mantarların üretim ve tüketimi, besleyici değerleri, sağlık üzerine etkileri ve
et ürünlerinde kullanımlarına yönelik bilgiler derlenerek sunulmuştur.

References

  • Abdeldaiem MHM, Ali HGM, Hassanien MFR (2016). Extending the shelf life of refrigerated beef balls using methanol extracts of gamma-irradiated mushrooms. Fleisch Wirtschaft International. 5: 62-68.
  • Aidaa FMNA, Shuhaimia M, Yazidb M, Maarufc AG (2009). Mushroom as a potential source of prebiotics: a review. Trends in Food Science & Technology. 20: 567-575. Ak EE, Tüzel Y, Eren E, Atilla F (2016). Türkiye’nin Mantar İhracatının Değerlendirilmesi. Türk Tarım – Gıda Bilim ve Teknoloji Dergisi. 4(3): 239-243. Akesowan, A., 2016. Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushrooms. Journal of Food Science and Technology, 53(10): 3661-3674.
  • Alnoumani H, Akyol Ataman Z, Werea L (2017). Lipid and protein antioxidant capacity of dried Agaricus bisporus in salted cooked ground beef. Meat Science. 129: 9-19.
  • Alves MJ, Ferreira ICFR, Dias J, Teixeira V, Martins A, Pintado M (2012). A review on antimicrobial activity of mushroom (Basidiomycetes) extracts and isolated compounds. Planta Medica. 78: 1707-1718.
  • Anonim (2017). http://faostat.fao.org. (Erişim Tarihi: 05.09.17)
  • Anonim (2017). www.tuik.gov.tr. (Erişim Tarihi: 05.09.2017)
  • Badalyan SM, Gharibyan NG, Kocharyan AE (2007). Perspectives in the Usage of Bioactive Substances of Medicinal Mushrooms in Pharmaceutical and Cosmetic Industries. International Journal of Medicinal Mushrooms. 9: 275-276.
  • Bao HND, Ushio H, Ohshima T (2008). Antioxidative activity and antidiscoloration efficacy of ergothioneine in mushroom (Flammulina velutipes) extract added to beef and fish meats. Journal of Agricultural and Food Chemistry. 56(21): 10032-10040.
  • Barros L, Ferreira MJ, Queiros B, Ferreira ICFR, Baptista P (2007). Total phenols, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities. Food Chemistry. 103: 413-419.
  • Biesalski HK (2005). Meat as a component of a healthy diet — Are there any risks or benefits if meat is avoided in the diet? Meat Science. 70: 509−524.
  • Chan W (2004). Macronutrients in meat, pp. 614–618, In: Encyclopedia of meat sciences. Jensen WK, Devine C, Dikeman M (eds), Elsevier, Oxford, UK.
  • Chang ST (1999). World Production of Cultivated Edible and Medicinal Mushrooms in 1997 With Emphasis on Lentinus edodes (Berk.) Sing. in China. International Journal of Medicinal Mushrooms. 1: 291-300.
  • Cheung PCK (2010). The nutritional and health benefits of mushrooms. Nutrition Bulletin. 35: 292–299.
  • Cheung PCK (2013). Mini-review on edible mushrooms as source of dietary fiber: Preparation and health benefits. Food Science and Human Wellness. 2: 162–166. Chockchaisawasdee, S., Namjaidee, S., Pochana, S., Stathopoulos, C.E., 2010. Development of fermented oyster-mushroom sausage. Asian Journal of Food and Agro-Industry, 3(1): 35-43.
  • Chun S, Chambers E, Chambers D (2005). Perception of pork patties with shiitake (Lentinus edodes) mushroom powder and sodium tripolyphosphate as measured by Korean and Unıted States consumers. Journal of Sensory Studies. 20: 156–166.
  • Chung SI, Kim SY, Nam YJ, Kang MY (2010). Development of Surimi Gel from King Oyster Mushroom and Cuttlefish Meat Paste. Food Science and Biotechnology. 19(1): 51-56.
  • Dermiki M, Phanphensophon N, Mottram DS, Methven L (2013). Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat. Food Chemistry. 141: 77–83.
  • Dermiki M, Mounayar R, Suwankanit C, Scott J, Kennedy O, Mottram D, Gosney M, Blumenthalc H, Methven L (2013). Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers. Journal of the Science of Food and Agriculture. 93: 3312–3321.
  • El-Refai A, El-Zeiny AR, Abd Rabo EAA (2014). Quality attributes of mushroom-beef patties as a functional meat product. Journal of Hygienic Engineering and Design. 6: 49-62.
  • Eren E, Pekşen A (2014). Türkiye’de kültür mantarı üretimi, sorunları ve çözüm yolları. 1. Ulusal Mikoloji Günleri, 1-4 Eylül, Erzurum, Türkiye, pp. 29.
  • Eren E, Pekşen A (2016). Türkiye’de Kültür Mantarı Sektörünün Durumu ve Geleceğine Bakış. Türk Tarım – Gıda Bilim ve Teknoloji Dergisi. 4(3): 189-196.
  • Feeney MJ, Myrdal Miller A, Roupas P (2014). Mushrooms-Biologically Distinct and Nutritionally Unique: Exploring a ‘‘Third Food Kingdom’’. Nutrition Today. 49 (6): 301-307.
  • Gençcelep H (2012). The Effect Of Usıng Drıed Mushroom (Agarıcus Bısporus) On Lıpıd Oxıdatıon And Color Propertıes Of Sucuk. Journal of Food Biochemistry. 36: 587–594.
  • Giavasis I (2014). Bioactive fungal polysaccharides as potential functional ingredients in food and nutraceuticals. Current Opinion in Biotechnology. 26: 162–173.
  • Guinard JX, Myrdal Miller A, Mills K, Wong T, Lee SM, Sirimuangmoon C, Schaefer SE, Drescher G (2016). Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced. Appetite. 105: 449-459.
  • Hyde KD, Bahkali AH, Moslem MA (2010). Fungi – an unusual source for cosmetics. Fungal Diversity 43: 1-9.
  • IARC. International Agency for Research on Cancer. Monographs evaluate consumption of red meat and processed meat. No: 240, 26 October 2015.
  • Işık H (2008). Tokat yöresinde bulunan bazı makromantar türlerinin antimikrobial aktivitesinin araştırılması. Yüksek Lisans Tezi, G.Ü. Fen Bilimleri Enstitüsü, Tokat.
  • Jayakumar T, Thomas PA, Geraldine P (2009). In-vitro antioxidant activities of an ethanolic extract of the oyster mushroom (Pleurotus ostreatus). Innovative Food Science and Emerging Technologies. 10: 228-234.
  • Jiménez Colmenero F, Herrero A, Cofrades S, Ruiz-Capillas C (2012). Meat and functional foods, pp. 225–248, In: Handbook of meat and meat processing. Hui YH (eds), CRC Press, Taylor & Francis Group, Boca Raton, US.
  • Kalac P (2009). Chemical composition and nutritional value of European species of wild growing mushrooms: a review. Food Chemistry. 113: 9–16.
  • Kalac P (2013). A review of chemical composition and nutritional value of wildgrowing and cultivated mushrooms. Journal of the Science of Food and Agriculture. 93: 209–218.
  • Kalyoncu F, Oskay M, Kalmış E (2010). Bazı Yabani Makrofungus Misellerinin Antimikrobiyal Aktivitelerinin Belirlenmesi. The Journal of Fungus. 1(1): 1-8.
  • Khatun S, Islam A, Cakilcioglu U, Guler P, Chatterjee NC (2015). Nutritional qualities and antioxidant activity of three edible oyster mushrooms (Pleurotus spp.). NJAS - Wageningen Journal of Life Sciences. 72–73: 1–5.
  • Lakhanpal TN, Rana M (2005). Medicinal and nutraceutical genetic resources of mushrooms. Plant Genetic Resources. 3(2): 288-303.
  • Lindequist U, Niedermeyer THJ, Jülich WD (2005). The pharmacological potential of mushrooms. eCAM. 2(3): 285–299.
  • Liu J, Vijayakumar C, Hall CA, Hadley M, Wolf-Hall CE (2005). Sensory and chemical analyses of oyster mushrooms (Pleurotus sajor-caju) harvested from different substrates. Journal of Food Science. 70(9): 586-592.
  • Lotfy SN, Fadel HM, El-Ghorab AH, Shaheen MS (2015). Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating. Food Chemistry. 187: 7–13.
  • Manzi P, Pizzoferrato L (2000). Beta-glucans in edible mushrooms. Food Chemistry. 68: 315-318.
  • Myrdal Miller A, Mills K, Wong T, Drescher G, Lee SM, Sirimuangmoon C, Schaefer S, Langstaff S, Minor B, Guinard JX (2014). Flavor-Enhancing Properties of Mushrooms in Meat-Based Dishes in Which Sodium Has Been Reduced and Meat Has Been Partially Substituted with Mushrooms. Journal of Food Science. 79 (9): 1795-1804.
  • Mithril C, Dragsted LO, Meyer C, Tetens I, Biltoft-Jensen A, Astrup A (2013). Dietary composition and nutrient content of the New Nordic Diet. Public Health Nutrition. 16(5): 777–785.
  • Mulvihill B (2004). Micronutrients in meat. pp. 618-623, In: Encyclopedia of meat sciences. Jensen WK, Devine C, Dikeman M (eds) Elsevier, Oxford, UK.
  • Nayak PC, Raju CV, Lakshmisha IP, Singh RR, Sofi FR (2015). Influence of Button mushroom (Agaricus bisporus) on quality and refrigerated storage stability of patties prepared from sutchi catfish (Pangasius hypophthalmus). Journal of Food Science and Technology. 52(6): 3529–3538.
  • Olmedilla-Alonso B, Jiménez-Colmenero F, Sánchez-Muniz FJ (2013). Development and assessment of healthy properties of meat and meat products designed as functional foods. Meat Science 95: 919–930.
  • Ovesen L (2004). Cardiovascular and obesity health concerns. pp. 623-628, In: Encyclopedia of meat sciences, Jensen WK, Devine C, Dikeman M (eds) Elsevier, Oxford, UK.
  • Öztürk A, Çopur ÖU (2009). Mantar bileşenlerinin teröpatik etkileri. Bahçe. 38 (1): 19-24.
  • Phat C, Moon B, Lee C (2016). Evaluation of umami taste in mushroom extracts by chemical analysis. sensory evaluation, and an electronic tongue system. Food Chemistry. 192: 1068–1077.
  • Pil-Nam S, Park K, Kang G, Cho S, Park B, Van-Ba H (2015). The impact of addition of shiitake on quality characteristics of frankfurter during refrigerated storage. LWT - Food Science and Technology. 62: 62-68.
  • Ren L, Perera C, Hemar Y (2012). Antitumor activity of mushroom polysaccharides: a review. Food & Function. 3: 1118–1130.
  • Rice-Evans C, Miller N, Paganga G (1997). Antioxidant properties of phenolic com-pounds. Trends in Plant Science. 2(4): 152–159.
  • Royse DJ (2014). A global perspective on the high five: Agaricus, Pleurotus, Lentinula, Auricularia & Flammulina. In: Proceedings of the 8th International Conference on Mushroom Biology and Mushroom Products. New Delhi, India. pp. 1-6.
  • Sanchez C (2004). Mini-review: modern aspects of mushroom culture technology. Applied Microbiology and Biotechnology. 64(6): 756-762.
  • Selvi S, Uma Devi P, Suja S, Murugan S, Chinnaswamy P (2007). Comparison of non-enzymic antioxidant status of fresh and dried form of Pleurotus florida and Calocybe indica. Pakistan Journal of Nutrition 6 (5): 468-471.
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Medicinal and Edible Mushrooms & Usage in Meat Products

Year 2018, Volume: 28 Issue: 1, 144 - 153, 30.03.2018
https://doi.org/10.29133/yyutbd.397683

Abstract

In recent years,
awareness of the community towards healthy nutrition and the interest that
consumers have shown in natural foods have accelerated the research conducted
in this field. Mushrooms with high nutritional value have been consumed for many
years as food and they have the potential to be used in medicine, cosmetics,
dietary supplement and functional food production due to the bioactive
components they contain. The growing interest in mushrooms has led to
significant developments and changes in mushroom production and consumption in
the World and in our country. Mushrooms include high protein, carbohydrates,
fiber, vitamins, minerals and bioactive components. In addition, sodium, fat,
cholesterol and calories are low. These properties make mushrooms the favorite
food that can be a part of a healthy and balanced diet. In this study,
information on production and consumption of mushrooms, nutritive values,
health effects and usage in meat products is compiled and presented.

References

  • Abdeldaiem MHM, Ali HGM, Hassanien MFR (2016). Extending the shelf life of refrigerated beef balls using methanol extracts of gamma-irradiated mushrooms. Fleisch Wirtschaft International. 5: 62-68.
  • Aidaa FMNA, Shuhaimia M, Yazidb M, Maarufc AG (2009). Mushroom as a potential source of prebiotics: a review. Trends in Food Science & Technology. 20: 567-575. Ak EE, Tüzel Y, Eren E, Atilla F (2016). Türkiye’nin Mantar İhracatının Değerlendirilmesi. Türk Tarım – Gıda Bilim ve Teknoloji Dergisi. 4(3): 239-243. Akesowan, A., 2016. Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushrooms. Journal of Food Science and Technology, 53(10): 3661-3674.
  • Alnoumani H, Akyol Ataman Z, Werea L (2017). Lipid and protein antioxidant capacity of dried Agaricus bisporus in salted cooked ground beef. Meat Science. 129: 9-19.
  • Alves MJ, Ferreira ICFR, Dias J, Teixeira V, Martins A, Pintado M (2012). A review on antimicrobial activity of mushroom (Basidiomycetes) extracts and isolated compounds. Planta Medica. 78: 1707-1718.
  • Anonim (2017). http://faostat.fao.org. (Erişim Tarihi: 05.09.17)
  • Anonim (2017). www.tuik.gov.tr. (Erişim Tarihi: 05.09.2017)
  • Badalyan SM, Gharibyan NG, Kocharyan AE (2007). Perspectives in the Usage of Bioactive Substances of Medicinal Mushrooms in Pharmaceutical and Cosmetic Industries. International Journal of Medicinal Mushrooms. 9: 275-276.
  • Bao HND, Ushio H, Ohshima T (2008). Antioxidative activity and antidiscoloration efficacy of ergothioneine in mushroom (Flammulina velutipes) extract added to beef and fish meats. Journal of Agricultural and Food Chemistry. 56(21): 10032-10040.
  • Barros L, Ferreira MJ, Queiros B, Ferreira ICFR, Baptista P (2007). Total phenols, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities. Food Chemistry. 103: 413-419.
  • Biesalski HK (2005). Meat as a component of a healthy diet — Are there any risks or benefits if meat is avoided in the diet? Meat Science. 70: 509−524.
  • Chan W (2004). Macronutrients in meat, pp. 614–618, In: Encyclopedia of meat sciences. Jensen WK, Devine C, Dikeman M (eds), Elsevier, Oxford, UK.
  • Chang ST (1999). World Production of Cultivated Edible and Medicinal Mushrooms in 1997 With Emphasis on Lentinus edodes (Berk.) Sing. in China. International Journal of Medicinal Mushrooms. 1: 291-300.
  • Cheung PCK (2010). The nutritional and health benefits of mushrooms. Nutrition Bulletin. 35: 292–299.
  • Cheung PCK (2013). Mini-review on edible mushrooms as source of dietary fiber: Preparation and health benefits. Food Science and Human Wellness. 2: 162–166. Chockchaisawasdee, S., Namjaidee, S., Pochana, S., Stathopoulos, C.E., 2010. Development of fermented oyster-mushroom sausage. Asian Journal of Food and Agro-Industry, 3(1): 35-43.
  • Chun S, Chambers E, Chambers D (2005). Perception of pork patties with shiitake (Lentinus edodes) mushroom powder and sodium tripolyphosphate as measured by Korean and Unıted States consumers. Journal of Sensory Studies. 20: 156–166.
  • Chung SI, Kim SY, Nam YJ, Kang MY (2010). Development of Surimi Gel from King Oyster Mushroom and Cuttlefish Meat Paste. Food Science and Biotechnology. 19(1): 51-56.
  • Dermiki M, Phanphensophon N, Mottram DS, Methven L (2013). Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat. Food Chemistry. 141: 77–83.
  • Dermiki M, Mounayar R, Suwankanit C, Scott J, Kennedy O, Mottram D, Gosney M, Blumenthalc H, Methven L (2013). Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers. Journal of the Science of Food and Agriculture. 93: 3312–3321.
  • El-Refai A, El-Zeiny AR, Abd Rabo EAA (2014). Quality attributes of mushroom-beef patties as a functional meat product. Journal of Hygienic Engineering and Design. 6: 49-62.
  • Eren E, Pekşen A (2014). Türkiye’de kültür mantarı üretimi, sorunları ve çözüm yolları. 1. Ulusal Mikoloji Günleri, 1-4 Eylül, Erzurum, Türkiye, pp. 29.
  • Eren E, Pekşen A (2016). Türkiye’de Kültür Mantarı Sektörünün Durumu ve Geleceğine Bakış. Türk Tarım – Gıda Bilim ve Teknoloji Dergisi. 4(3): 189-196.
  • Feeney MJ, Myrdal Miller A, Roupas P (2014). Mushrooms-Biologically Distinct and Nutritionally Unique: Exploring a ‘‘Third Food Kingdom’’. Nutrition Today. 49 (6): 301-307.
  • Gençcelep H (2012). The Effect Of Usıng Drıed Mushroom (Agarıcus Bısporus) On Lıpıd Oxıdatıon And Color Propertıes Of Sucuk. Journal of Food Biochemistry. 36: 587–594.
  • Giavasis I (2014). Bioactive fungal polysaccharides as potential functional ingredients in food and nutraceuticals. Current Opinion in Biotechnology. 26: 162–173.
  • Guinard JX, Myrdal Miller A, Mills K, Wong T, Lee SM, Sirimuangmoon C, Schaefer SE, Drescher G (2016). Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced. Appetite. 105: 449-459.
  • Hyde KD, Bahkali AH, Moslem MA (2010). Fungi – an unusual source for cosmetics. Fungal Diversity 43: 1-9.
  • IARC. International Agency for Research on Cancer. Monographs evaluate consumption of red meat and processed meat. No: 240, 26 October 2015.
  • Işık H (2008). Tokat yöresinde bulunan bazı makromantar türlerinin antimikrobial aktivitesinin araştırılması. Yüksek Lisans Tezi, G.Ü. Fen Bilimleri Enstitüsü, Tokat.
  • Jayakumar T, Thomas PA, Geraldine P (2009). In-vitro antioxidant activities of an ethanolic extract of the oyster mushroom (Pleurotus ostreatus). Innovative Food Science and Emerging Technologies. 10: 228-234.
  • Jiménez Colmenero F, Herrero A, Cofrades S, Ruiz-Capillas C (2012). Meat and functional foods, pp. 225–248, In: Handbook of meat and meat processing. Hui YH (eds), CRC Press, Taylor & Francis Group, Boca Raton, US.
  • Kalac P (2009). Chemical composition and nutritional value of European species of wild growing mushrooms: a review. Food Chemistry. 113: 9–16.
  • Kalac P (2013). A review of chemical composition and nutritional value of wildgrowing and cultivated mushrooms. Journal of the Science of Food and Agriculture. 93: 209–218.
  • Kalyoncu F, Oskay M, Kalmış E (2010). Bazı Yabani Makrofungus Misellerinin Antimikrobiyal Aktivitelerinin Belirlenmesi. The Journal of Fungus. 1(1): 1-8.
  • Khatun S, Islam A, Cakilcioglu U, Guler P, Chatterjee NC (2015). Nutritional qualities and antioxidant activity of three edible oyster mushrooms (Pleurotus spp.). NJAS - Wageningen Journal of Life Sciences. 72–73: 1–5.
  • Lakhanpal TN, Rana M (2005). Medicinal and nutraceutical genetic resources of mushrooms. Plant Genetic Resources. 3(2): 288-303.
  • Lindequist U, Niedermeyer THJ, Jülich WD (2005). The pharmacological potential of mushrooms. eCAM. 2(3): 285–299.
  • Liu J, Vijayakumar C, Hall CA, Hadley M, Wolf-Hall CE (2005). Sensory and chemical analyses of oyster mushrooms (Pleurotus sajor-caju) harvested from different substrates. Journal of Food Science. 70(9): 586-592.
  • Lotfy SN, Fadel HM, El-Ghorab AH, Shaheen MS (2015). Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating. Food Chemistry. 187: 7–13.
  • Manzi P, Pizzoferrato L (2000). Beta-glucans in edible mushrooms. Food Chemistry. 68: 315-318.
  • Myrdal Miller A, Mills K, Wong T, Drescher G, Lee SM, Sirimuangmoon C, Schaefer S, Langstaff S, Minor B, Guinard JX (2014). Flavor-Enhancing Properties of Mushrooms in Meat-Based Dishes in Which Sodium Has Been Reduced and Meat Has Been Partially Substituted with Mushrooms. Journal of Food Science. 79 (9): 1795-1804.
  • Mithril C, Dragsted LO, Meyer C, Tetens I, Biltoft-Jensen A, Astrup A (2013). Dietary composition and nutrient content of the New Nordic Diet. Public Health Nutrition. 16(5): 777–785.
  • Mulvihill B (2004). Micronutrients in meat. pp. 618-623, In: Encyclopedia of meat sciences. Jensen WK, Devine C, Dikeman M (eds) Elsevier, Oxford, UK.
  • Nayak PC, Raju CV, Lakshmisha IP, Singh RR, Sofi FR (2015). Influence of Button mushroom (Agaricus bisporus) on quality and refrigerated storage stability of patties prepared from sutchi catfish (Pangasius hypophthalmus). Journal of Food Science and Technology. 52(6): 3529–3538.
  • Olmedilla-Alonso B, Jiménez-Colmenero F, Sánchez-Muniz FJ (2013). Development and assessment of healthy properties of meat and meat products designed as functional foods. Meat Science 95: 919–930.
  • Ovesen L (2004). Cardiovascular and obesity health concerns. pp. 623-628, In: Encyclopedia of meat sciences, Jensen WK, Devine C, Dikeman M (eds) Elsevier, Oxford, UK.
  • Öztürk A, Çopur ÖU (2009). Mantar bileşenlerinin teröpatik etkileri. Bahçe. 38 (1): 19-24.
  • Phat C, Moon B, Lee C (2016). Evaluation of umami taste in mushroom extracts by chemical analysis. sensory evaluation, and an electronic tongue system. Food Chemistry. 192: 1068–1077.
  • Pil-Nam S, Park K, Kang G, Cho S, Park B, Van-Ba H (2015). The impact of addition of shiitake on quality characteristics of frankfurter during refrigerated storage. LWT - Food Science and Technology. 62: 62-68.
  • Ren L, Perera C, Hemar Y (2012). Antitumor activity of mushroom polysaccharides: a review. Food & Function. 3: 1118–1130.
  • Rice-Evans C, Miller N, Paganga G (1997). Antioxidant properties of phenolic com-pounds. Trends in Plant Science. 2(4): 152–159.
  • Royse DJ (2014). A global perspective on the high five: Agaricus, Pleurotus, Lentinula, Auricularia & Flammulina. In: Proceedings of the 8th International Conference on Mushroom Biology and Mushroom Products. New Delhi, India. pp. 1-6.
  • Sanchez C (2004). Mini-review: modern aspects of mushroom culture technology. Applied Microbiology and Biotechnology. 64(6): 756-762.
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There are 70 citations in total.

Details

Primary Language Turkish
Subjects Engineering
Journal Section Articles
Authors

Gülen Yıldız Turp

Meltem Boylu

Publication Date March 30, 2018
Acceptance Date March 26, 2018
Published in Issue Year 2018 Volume: 28 Issue: 1

Cite

APA Yıldız Turp, G., & Boylu, M. (2018). Tıbbi ve Yenilebilir Mantarlar & Et Ürünlerinde Kullanımı. Yuzuncu Yıl University Journal of Agricultural Sciences, 28(1), 144-153. https://doi.org/10.29133/yyutbd.397683
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Yuzuncu Yil University Journal of Agricultural Sciences by Van Yuzuncu Yil University Faculty of Agriculture is licensed under a Creative Commons Attribution 4.0 International License.