|Table of Contents|

Advances on Healthful Function and Processing Technology of Edible Mushroom(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2014年15期
Page:
197-200
Research Field:
Publishing date:

Info

Title:
Advances on Healthful Function and Processing Technology of Edible Mushroom
Author(s):
PAN Chun-lei1; SHENG Chun-ge1; HUANG Wen2; NI Shu-jun3; ZHANG Hai-feng3; WANG Yan-feng1; ZHANG Shuai1; XU De-hai1
1.Mudanjiang Branch，Heilongjiang Academy of Agricultural Sciences,Mudanjiang，Heilongjiang 157041;
2.College of Food Science and Technology，Huazhong Agriculture University,Wuhan,Hubei 430070；
3.Animal Husbandry Institute，Heilongjiang Academy of Agricultural Sciences,Harbin,Heilongjiang 150086
Keywords:
edible mushroom; functional food; processing technology
PACS:
S646
DOI:
-
Abstract:
Bacteria industry is with both a set of economic,ecological and social benefits in one of the fast track economic development projects in rural areas,but also a kind of organic,nutrition,health green food.Therefore,the development of the mushroom industry fits people’s needs and consumption growth in the sustainable development of agriculture,it is an effective way to get rich quick for farmers.The mushroom anti-tumor,anti-bacterial,anti-viral,lowering blood pressure,stomach,aid digestion and other health functions were summarized in this paper,and mushroom snack foods,functional foods,spices and cosmetics product development direction and freeze-dried preservation technology,liquid submerged fermentation technology,ultra-fine powder technology,microencapsulation technology,supercritical fluid extraction techniques were described；and prospects mushroom broad development prospects as a functional food.

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Last Update: 2014-09-21