Singhal Somya, Rasane Prasad, Kaur Sawinder, Garba Umar, Singh Jyoti, Raj Nishant, Gupta Neeru
Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, 144411, India.
Centre of Food Science and Technology, Banaras Hindu University, Varanasi 221005, India.
Recent Pat Food Nutr Agric. 2019;10(1):3-19. doi: 10.2174/2212798410666180604101353.
Edible mushrooms are an abundant source of carbohydrates, proteins, and multiple antioxidants and phytonutrients. This paper presents a general overview on the edible fungus describing the inventions made in the field of its cultivation, equipment and value-added products.
To understand and review the innovations and nutraceutical benefits of mushrooms as well as to develop interest regarding the edible mushrooms.
Information provided in this review is based on the available research investigations and patents.
Mushrooms are an edible source of a wide variety of antioxidants and phytonutrients with a number of nutraceutical properties including anti-tumor and anti-carcinogenic. Thus, several investigations are made for cultivation and improvement of the yield of mushrooms through improvisation of growth substrates and equipment used for mushroom processing. The mushroom has been processed into various products to increase its consumption, providing the health and nutritional benefit to mankind.
This paper summarizes the cultivation practices of mushroom, its processing equipment, methods of preservation, value-added based products, and its nutraceutical properties. The review also highlights the various scientific feats achieved in terms of patents and research publications promoting mushroom as a wholesome food.
食用菌是碳水化合物、蛋白质以及多种抗氧化剂和植物营养素的丰富来源。本文对食用菌进行了概述，介绍了其栽培领域、设备及增值产品方面的发明。
了解和综述蘑菇的创新之处及营养保健益处，并培养对食用菌的兴趣。
本综述所提供的信息基于现有的研究调查和专利。
蘑菇是多种抗氧化剂和植物营养素的可食用来源，具有许多营养保健特性，包括抗肿瘤和抗癌特性。因此，人们进行了多项研究，通过改进生长基质和蘑菇加工设备来栽培蘑菇并提高产量。蘑菇已被加工成各种产品以增加其消费量，为人类提供健康和营养益处。
本文总结了蘑菇的栽培实践、加工设备、保存方法、增值产品及其营养保健特性。该综述还强调了在专利和研究出版物方面取得的各种科学成果，这些成果将蘑菇推广为一种有益健康的食品。
