How does the addition of mushrooms and their dietary fibre affect starchy foods
Mushrooms contain multiple bioactive compounds of which dietary fibre is a representative type. Fortification of extracted or naturally derived dietary fibre in staple starchy foods constitutes a strategy to increase fibre intake in terms of cardiovascular disease and other metabolic diseases. Food...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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KeAi Communications Co. Ltd.
2022-03-01
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| Series: | Journal of Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S277256692200026X |
| _version_ | 1798005554995527680 |
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| author | Hui Zhao Liwen Wang Margaret Brennan Charles Brennan |
| author_facet | Hui Zhao Liwen Wang Margaret Brennan Charles Brennan |
| author_sort | Hui Zhao |
| collection | DOAJ |
| description | Mushrooms contain multiple bioactive compounds of which dietary fibre is a representative type. Fortification of extracted or naturally derived dietary fibre in staple starchy foods constitutes a strategy to increase fibre intake in terms of cardiovascular disease and other metabolic diseases. Food matrix is viewed as a physical domain containing nutrients in which interactions and behaviours are different from those in isolation or free state. The nutritional effect of mushrooms' addition in the starchy food matrix is reviewed together with the alterations of cooking properties. Prospective studies include nutrients bioaccessibility due to the interfere of dietary fibres in consideration of their types and quality. The future approach to shaping microbial colonisation in the digestive tract through metabolites such as short-chain fatty acids from dietary fibres is required to sustain host physiology and health. |
| first_indexed | 2024-04-11T12:41:03Z |
| format | Article |
| id | doaj.art-8aa3e7f48802408e866de3abd6915a25 |
| institution | Directory Open Access Journal |
| issn | 2772-5669 |
| language | English |
| last_indexed | 2024-04-11T12:41:03Z |
| publishDate | 2022-03-01 |
| publisher | KeAi Communications Co. Ltd. |
| record_format | Article |
| series | Journal of Future Foods |
| spelling | doaj.art-8aa3e7f48802408e866de3abd6915a252022-12-22T04:23:30ZengKeAi Communications Co. Ltd.Journal of Future Foods2772-56692022-03-01211824How does the addition of mushrooms and their dietary fibre affect starchy foodsHui Zhao0Liwen Wang1Margaret Brennan2Charles Brennan3Tianjin Key Laboratory of Food and Biotechnology, Tianjin International Joint Center of Food Science and Engineering, State Experimental and Training Centre of Food and Drug, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, ChinaCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; Corresponding author:Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New ZealandSchool of Science, RMIT University, Melbourne, 3000, AustraliaMushrooms contain multiple bioactive compounds of which dietary fibre is a representative type. Fortification of extracted or naturally derived dietary fibre in staple starchy foods constitutes a strategy to increase fibre intake in terms of cardiovascular disease and other metabolic diseases. Food matrix is viewed as a physical domain containing nutrients in which interactions and behaviours are different from those in isolation or free state. The nutritional effect of mushrooms' addition in the starchy food matrix is reviewed together with the alterations of cooking properties. Prospective studies include nutrients bioaccessibility due to the interfere of dietary fibres in consideration of their types and quality. The future approach to shaping microbial colonisation in the digestive tract through metabolites such as short-chain fatty acids from dietary fibres is required to sustain host physiology and health.http://www.sciencedirect.com/science/article/pii/S277256692200026XFood matrixDietary fibreMushroomStarchy foodsBioavailability |
| spellingShingle | Hui Zhao Liwen Wang Margaret Brennan Charles Brennan How does the addition of mushrooms and their dietary fibre affect starchy foods Journal of Future Foods Food matrix Dietary fibre Mushroom Starchy foods Bioavailability |
| title | How does the addition of mushrooms and their dietary fibre affect starchy foods |
| title_full | How does the addition of mushrooms and their dietary fibre affect starchy foods |
| title_fullStr | How does the addition of mushrooms and their dietary fibre affect starchy foods |
| title_full_unstemmed | How does the addition of mushrooms and their dietary fibre affect starchy foods |
| title_short | How does the addition of mushrooms and their dietary fibre affect starchy foods |
| title_sort | how does the addition of mushrooms and their dietary fibre affect starchy foods |
| topic | Food matrix Dietary fibre Mushroom Starchy foods Bioavailability |
| url | http://www.sciencedirect.com/science/article/pii/S277256692200026X |
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