Mini-review on edible mushrooms as source of dietary fiber:Preparation and health benefits

作     者：Peter C.K.Cheung 

作者机构：Food and Nutritional SciencesSchool of Life SciencesThe Chinese University of Hong KongHong KongChina 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2013年第2卷第3期

页      面：162-166页

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083201[工学-食品科学] 

主　　题：Dietary fiber Edible mushrooms Health benefits Preparation 

摘      要：Dietary fiber and high-fiber food products have attracted great attention because of their significant health benefits to *** are valuable resources for food,medicine and *** mushroom is considered as a novel source of dietary *** dietary fiber content and composition in edible mushroom vary greatly with its morphological stages including fruit body,mycelium and *** focus of this mini-review is on the preparation of dietary fiber from edible mushroom with emphasis on the sclerotium which has the highest level of non-starch *** possible health benefits of mushroom dietary fiber in relationship with boosting the immune system,anticancer functions as well as the control of blood lipids and glucose levels are also discussed.©2013 Beijing Academy of Food *** and hosting by Elsevier *** rights reserved.