Lentinula edodes mushroom as an ingredient to enhance the nutritional and functional properties of cereal bars

Author:

Spim Sara Rosicler Vieira,Castanho Nathalia Roberta Cardoso Mendes,Pistila Ana Maria Holtz,Jozala Angela Faustino,Oliveira Júnior José Martins,Grotto DeniseORCID

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference37 articles.

1. Akesowan A (2016) Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushrooms. J Food Sci Technol 53:3661–3674

2. Anwar H, Suchodolski JS, Muhammad B, Ullah I, Hussain G, Shabbir MZ, Mustafa I, Sohaile MU (2019) Shiitake Culinary-Medicinal Mushroom, Lentinus edodes (agaricomycetes), supplementation alters gut microbiome and corrects dyslipidemia in rats. Int J Med Mushrooms 21:79–88

3. Bach F, Helm CV, Lima EA, Bellettini MB, Haminiuk CWI (2018) Influence of cultivation methods on the chemical and nutritional characteristics of Lentinula edodes. Emir J Food Agric 30:1006–1013

4. Bak WC, Park JH, Park YA, Ka KH (2014) Determination of glucan contents in the fruiting bodies and mycelia of Lentinula edodes cultivars. Mycobiology 42:301–304

5. Brasil (1978) Ministério da Saúde, Agência Nacional de Vigilância Sanitária. Resolução nº 12, de março de, (1978) Comissão Nacional de Normas e Padrões para Alimentos. Diário Oficial da União, Brasília

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