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Minimally Processed Refrigerated Fruits and Vegetables pp 433–468Cite as

Minimally Processed Mushrooms

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Part of the book series: Food Engineering Series ((FSES))

Abstract

Mushrooms are important in human nutrition with high protein, minerals, vitamins, low fat content, and low energy levels. They provide an alternative source of protein to people who cannot consume animal foods for different reasons. They are also considered to be a good dietary product with low fat content and energy levels. Mushrooms are consumed for medical purposes as well as for their use as food. There are many mushroom species used in the world for all these purposes. Some of these mushroom species can be cultured, some cannot, and non-cultivable species can only be used by collecting from nature. This chapter provides information on the nutritional value, medical significance, consumption, and extending shelf life of some mushroom species: Agaricus bisporus (J.E. Lange) Imbach, Pleurotus ostreatus (Jacq.) P. Kumm, Ganoderma lucidum (Curtis) P. Karst, Morels (Morchella), some edible species of Tricholoma, Boletus edulis Bull: Fr, and Lentinula edodes (Berk.) Pegler.

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Authors and Affiliations

  1. Department of Horticulture, Faculty of Agriculture, Çukurova University, 01330, Adana, Turkey

    Hatıra Taşkın & Saadet Büyükalaca

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  1. Hatıra Taşkın
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  2. Saadet Büyükalaca
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Correspondence to Hatıra Taşkın .

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  1. Mogan International Research Center, Gölbaşı Ankara, Turkey

    Fatih Yildiz

  2. Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA

    Robert C. Wiley

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Taşkın, H., Büyükalaca, S. (2017). Minimally Processed Mushrooms. In: Yildiz, F., Wiley, R. (eds) Minimally Processed Refrigerated Fruits and Vegetables. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4939-7018-6_12

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