Edible mushrooms as a novel protein source for functional foods-Reference-Cited by-同舟云学术

Edible mushrooms as a novel protein source for functional foods

Published:2020 Issue:9 Volume:11 Page:7400-7414
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

González Abigail¹²³⁴⁵,Cruz Mario⁶⁷⁴⁵^ORCID,Losoya Carolina¹²³⁴⁵,Nobre Clarisse⁸⁹¹⁰¹¹^ORCID,Loredo Araceli¹²³⁴⁵,Rodríguez Rosa¹²³⁴⁵,Contreras Juan¹²³⁴⁵,Belmares Ruth¹²³⁴⁵^ORCID

Affiliation:

1. Food Research Department

2. Faculty of Chemistry

3. Autonomous University of Coahuila

4. Saltillo

5. Mexico

6. Food Science and Technology Department

7. Antonio Narro Autonomous Agrarian University

8. CEB – Centre of Biological Engineering

9. University of Minho

10. Braga

11. Portugal

Abstract

Fast demographic growth has led to increasing interest in low-cost alternative protein sources to meet population needs.

Funder

Consejo Nacional de Ciencia y Tecnología

Fundação para a Ciência e a Tecnologia

European Regional Development Fund

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO01746A

Reference135 articles.

1. Edible Mushrooms: Improving Human Health and Promoting Quality Life

2. The beneficial role of edible mushrooms in human health

3. Proteins of higher fungi – from forest to application

4. Edible mushrooms: a potential source of essential amino acids, glucans and minerals

5. Nutritional composition and nutraceutical properties of the Pleurotus fruiting bodies: Potential use as food ingredient

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