Mushroom as a potential source of prebiotics : a review.
The demand from health conscious consumers has lead to emergence of various functional foods. Trend in food science and technology has shown development of prebiotic, which is able to modulate the human gut microbiota and improve the host health in return. The concept has been introduced for more th...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
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Elsevier Ltd.
2009
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/15763/1/Mushroom%20as%20a%20potential%20source%20of%20prebiotics.pdf |
| _version_ | 1825945684458602496 |
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| author | F.M.N.A, Aida Mustafa, Shuhaimi Abd. Manap, Mohd. Yazid A.G., Maaruf |
| author_facet | F.M.N.A, Aida Mustafa, Shuhaimi Abd. Manap, Mohd. Yazid A.G., Maaruf |
| author_sort | F.M.N.A, Aida |
| collection | UPM |
| description | The demand from health conscious consumers has lead to emergence of various functional foods. Trend in food science and technology has shown development of prebiotic, which is able to modulate the human gut microbiota and improve the host health in return. The concept has been introduced for more than a decade with inulin and oligosaccharides being the most established and studied prebiotics. Better understanding on the benefits of prebiotics has urged a need for invention of new sources of prebiotics. This paper reviewed the potential of mushrooms as a source of prebiotic with thorough explanation on its concept and application. |
| first_indexed | 2024-03-06T07:35:18Z |
| format | Article |
| id | upm.eprints-15763 |
| institution | Universiti Putra Malaysia |
| language | English English |
| last_indexed | 2024-03-06T07:35:18Z |
| publishDate | 2009 |
| publisher | Elsevier Ltd. |
| record_format | dspace |
| spelling | upm.eprints-157632015-10-05T07:23:20Z http://psasir.upm.edu.my/id/eprint/15763/ Mushroom as a potential source of prebiotics : a review. F.M.N.A, Aida Mustafa, Shuhaimi Abd. Manap, Mohd. Yazid A.G., Maaruf The demand from health conscious consumers has lead to emergence of various functional foods. Trend in food science and technology has shown development of prebiotic, which is able to modulate the human gut microbiota and improve the host health in return. The concept has been introduced for more than a decade with inulin and oligosaccharides being the most established and studied prebiotics. Better understanding on the benefits of prebiotics has urged a need for invention of new sources of prebiotics. This paper reviewed the potential of mushrooms as a source of prebiotic with thorough explanation on its concept and application. Elsevier Ltd. 2009 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/15763/1/Mushroom%20as%20a%20potential%20source%20of%20prebiotics.pdf F.M.N.A, Aida and Mustafa, Shuhaimi and Abd. Manap, Mohd. Yazid and A.G., Maaruf (2009) Mushroom as a potential source of prebiotics : a review. Trends in Food Science & Technology, 20 (11-12). pp. 567-575. ISSN 0924-2244 Prebiotic. Mushroom culture. Functional foods. http://dx.doi.org/10.1016/j.tifs.2009.07.007 English |
| spellingShingle | Prebiotic. Mushroom culture. Functional foods. F.M.N.A, Aida Mustafa, Shuhaimi Abd. Manap, Mohd. Yazid A.G., Maaruf Mushroom as a potential source of prebiotics : a review. |
| title | Mushroom as a potential source of prebiotics : a review. |
| title_full | Mushroom as a potential source of prebiotics : a review. |
| title_fullStr | Mushroom as a potential source of prebiotics : a review. |
| title_full_unstemmed | Mushroom as a potential source of prebiotics : a review. |
| title_short | Mushroom as a potential source of prebiotics : a review. |
| title_sort | mushroom as a potential source of prebiotics a review |
| topic | Prebiotic. Mushroom culture. Functional foods. |
| url | http://psasir.upm.edu.my/id/eprint/15763/1/Mushroom%20as%20a%20potential%20source%20of%20prebiotics.pdf |
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