Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

Although mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source of ingredients and bioactive compounds is recent. Their valuable nutritional contents in protein, dietary fiber and bioactive compounds...

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Detalles Bibliográficos
Autores principales: Esmeralda Rangel-Vargas, Jose Antonio Rodriguez, Rubén Domínguez, José Manuel Lorenzo, Maria Elena Sosa, Silvina Cecilia Andrés, Marcelo Rosmini, José Angel Pérez-Alvarez, Alfredo Teixeira, Eva María Santos
Formato: article
Lenguaje:EN
Publicado: MDPI AG 2021
Materias:
meat
flour
fat substitution
salt replacer
antioxidant
healthier foods
Chemical technology
TP1-1185
Acceso en línea:https://doaj.org/article/3443dd76f7a44de4be65d2d665393944
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https://doaj.org/article/3443dd76f7a44de4be65d2d665393944

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