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| rdf:type
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| Description
| - Fruit bodies of about 200 mushroom species are consumed throughout the world, preferably as a delicacy. Knowledge of their chemical composition, nutritional value and health promoting effects has expanded dynamically during the last period. Dry matter (DM) is low, commonly about 100g kg-1. Usual contents of protein, lipids and ash are 200-250, 20-30 and 80-120g kg-1 DM, respectively. Various carbohydrates form the rest of DM. Nevertheless, great variations occur both among and within species. Energy is low, usually 350-400kcal kg-1 of fresh fruit bodies. Nutritional contribution of mushroom protein coming out of earlier data seems to be overestimated. Fat content is low with markedly prevailing linoleic acid and oleic acid, while the proportion of n-3 fatty acids is nutritionally marginal. The main carbohydrates are chitin, glycogen, trehalose and mannitol. Information on fibre content and composition is limited. Health promoting beta-glucans are an auspicious group of polysaccharides. High potassium content is characteristic for mushrooms. Several species can accumulate very high levels of both detrimental trace elements, particularly cadmium and mercury, and radiocesium isotopes if growing on heavily polluted substrates. Mushrooms seem to be a considerable source of ergosterol, provitamin D2, and phenolics with antioxidative properties. Hundreds of flavour constituents were identified, particularly with eight-carbon aliphatic chain. Data on changes of mushroom components under various preservation conditions and culinary treatments have been fragmentary until now. Even more limited is knowledge of nutrients bioavailability.
- Fruit bodies of about 200 mushroom species are consumed throughout the world, preferably as a delicacy. Knowledge of their chemical composition, nutritional value and health promoting effects has expanded dynamically during the last period. Dry matter (DM) is low, commonly about 100g kg-1. Usual contents of protein, lipids and ash are 200-250, 20-30 and 80-120g kg-1 DM, respectively. Various carbohydrates form the rest of DM. Nevertheless, great variations occur both among and within species. Energy is low, usually 350-400kcal kg-1 of fresh fruit bodies. Nutritional contribution of mushroom protein coming out of earlier data seems to be overestimated. Fat content is low with markedly prevailing linoleic acid and oleic acid, while the proportion of n-3 fatty acids is nutritionally marginal. The main carbohydrates are chitin, glycogen, trehalose and mannitol. Information on fibre content and composition is limited. Health promoting beta-glucans are an auspicious group of polysaccharides. High potassium content is characteristic for mushrooms. Several species can accumulate very high levels of both detrimental trace elements, particularly cadmium and mercury, and radiocesium isotopes if growing on heavily polluted substrates. Mushrooms seem to be a considerable source of ergosterol, provitamin D2, and phenolics with antioxidative properties. Hundreds of flavour constituents were identified, particularly with eight-carbon aliphatic chain. Data on changes of mushroom components under various preservation conditions and culinary treatments have been fragmentary until now. Even more limited is knowledge of nutrients bioavailability. (en)
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| Title
| - A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms
- A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms (en)
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| skos:prefLabel
| - A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms
- A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms (en)
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| skos:notation
| - RIV/60076658:12220/13:43886208!RIV14-MSM-12220___
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| http://linked.open...avai/riv/aktivita
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| http://linked.open...avai/riv/aktivity
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| http://linked.open...iv/cisloPeriodika
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| http://linked.open...vai/riv/dodaniDat
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| http://linked.open...aciTvurceVysledku
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| http://linked.open.../riv/druhVysledku
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| http://linked.open...iv/duvernostUdaju
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| http://linked.open...titaPredkladatele
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| http://linked.open...dnocenehoVysledku
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| http://linked.open...ai/riv/idVysledku
| - RIV/60076658:12220/13:43886208
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - sensory constituents; vitamins; minerals; carbohydrates; lipids; proteins; proximate composition; nutritional value; edible mushrooms (en)
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| http://linked.open.../riv/klicoveSlovo
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| http://linked.open...odStatuVydavatele
| - GB - Spojené království Velké Británie a Severního Irska
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| http://linked.open...ontrolniKodProRIV
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| http://linked.open...i/riv/nazevZdroje
| - JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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| http://linked.open...in/vavai/riv/obor
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| http://linked.open...ichTvurcuVysledku
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| http://linked.open...cetTvurcuVysledku
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| http://linked.open...UplatneniVysledku
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| http://linked.open...v/svazekPeriodika
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| http://linked.open...iv/tvurceVysledku
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| http://linked.open...ain/vavai/riv/wos
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| issn
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| number of pages
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| http://bibframe.org/vocab/doi
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| http://localhost/t...ganizacniJednotka
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