Throughout the long period of human history, mushrooms played a very important role in some societies, where they were used as a highly appreciated food and medicine and as a psychoactive substances in some religious rites. As extremely healthy and nutritious foodstuffs, low in calories, fats, and essential fatty acids, and on the other hand high in vegetable proteins, vitamins, and minerals, mushrooms are recommended and desirable in our daily diet. Most people prefer to eat them fresh due to much more attractive flavor and texture, which rarely can be compared to that of processed mushrooms. However, mushrooms are highly perishable foods, subject to extremely rapid microbiologic and biochemical changes. In an effort to extend their shelf life and thus make them available to more people, over a longer period, several preserving methods have been developed.
Keywords:
Chemical contamination / Microbial contamination / Misidentification / Preserving mushrooms
Source:
Regulating Safety of Traditional and Ethnic Foods, 2016, 421-439
TY - CHAP
AU - Nikšić, Miomir
AU - Klaus, Anita
AU - Argyropoulos, D.
PY - 2016
UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4123
AB - Throughout the long period of human history, mushrooms played a very important role in some societies, where they were used as a highly appreciated food and medicine and as a psychoactive substances in some religious rites. As extremely healthy and nutritious foodstuffs, low in calories, fats, and essential fatty acids, and on the other hand high in vegetable proteins, vitamins, and minerals, mushrooms are recommended and desirable in our daily diet. Most people prefer to eat them fresh due to much more attractive flavor and texture, which rarely can be compared to that of processed mushrooms. However, mushrooms are highly perishable foods, subject to extremely rapid microbiologic and biochemical changes. In an effort to extend their shelf life and thus make them available to more people, over a longer period, several preserving methods have been developed.
PB - Elsevier Inc.
T2 - Regulating Safety of Traditional and Ethnic Foods
T1 - Safety of Foods Based on Mushrooms
EP - 439
SP - 421
DO - 10.1016/B978-0-12-800605-4.00022-0
ER -
@inbook{
author = "Nikšić, Miomir and Klaus, Anita and Argyropoulos, D.",
year = "2016",
abstract = "Throughout the long period of human history, mushrooms played a very important role in some societies, where they were used as a highly appreciated food and medicine and as a psychoactive substances in some religious rites. As extremely healthy and nutritious foodstuffs, low in calories, fats, and essential fatty acids, and on the other hand high in vegetable proteins, vitamins, and minerals, mushrooms are recommended and desirable in our daily diet. Most people prefer to eat them fresh due to much more attractive flavor and texture, which rarely can be compared to that of processed mushrooms. However, mushrooms are highly perishable foods, subject to extremely rapid microbiologic and biochemical changes. In an effort to extend their shelf life and thus make them available to more people, over a longer period, several preserving methods have been developed.",
publisher = "Elsevier Inc.",
journal = "Regulating Safety of Traditional and Ethnic Foods",
booktitle = "Safety of Foods Based on Mushrooms",
pages = "439-421",
doi = "10.1016/B978-0-12-800605-4.00022-0"
}
Nikšić, M., Klaus, A.,& Argyropoulos, D.. (2016). Safety of Foods Based on Mushrooms. in Regulating Safety of Traditional and Ethnic Foods
Elsevier Inc.., 421-439.
https://doi.org/10.1016/B978-0-12-800605-4.00022-0
Nikšić M, Klaus A, Argyropoulos D. Safety of Foods Based on Mushrooms. in Regulating Safety of Traditional and Ethnic Foods. 2016;:421-439.
doi:10.1016/B978-0-12-800605-4.00022-0 .
Nikšić, Miomir, Klaus, Anita, Argyropoulos, D., "Safety of Foods Based on Mushrooms" in Regulating Safety of Traditional and Ethnic Foods (2016):421-439,
https://doi.org/10.1016/B978-0-12-800605-4.00022-0 . .
