Beta-glucans in edible mushrooms

Food Chemistry

Volumn 68, Issue 3, 2000, Pages 315-318

  Manzi, Pamela ^a   Pizzoferrato, Laura ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

BETA GLUCAN;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; DIETARY FIBER; MUSHROOM; NONHUMAN;

BASIDIOMYCOTA;

EID: 0033991110     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(99)00197-1     Document Type: Article

References (10)

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3. Manzi, P., Aguzzi, A., Vivanti, V., Paci, M., & Pizzoferrato L. (1999a). Mushrooms as a source of functional ingredients. Euro Food Chem X European Conference on: Functional foods. A new challenge for the food chemist. 22-24 September, Budapest, Hungary vol 1, pp. 89-93.
4. Manzi P., Gambelli L., Marconi S., Vivanti V., Pizzoferrato L. Nutrients in edible mushrooms. an interspecies comparative study Food Chemistry. 65(4):1999;477-482.
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8. Rai, R. D. (1995). Nutritional and medicinal values of mushrooms. In K.L. Chadha & S. R. Sharma, Advance in horticulture (Vol.13). New Delhi: Malhotra Publishing House.
9. Rajarathnam, S., Shashirekha, M. N., & Bano, Z. (1998). Biodegradative and biosynthetic capacities of mushrooms: present and future strategies. Critical Reviews in Biotechnology, 18(2/3), 91-236.
10. Southgate, A. T., Waldron, K., Johnson, I. T., & Fenwich, G. R. (1990). Dietary fibre: chemical and biological aspects. Royal Society of Chemistry, Special Publication No. 83.