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Mushroom as a potential source of prebiotics : a review.


Citation

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

Abstract

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.


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Additional Metadata

Item Type: Article
Subject: Prebiotic.
Subject: Mushroom culture.
Subject: Functional foods.
Divisions: Faculty of Biotechnology and Biomolecular Sciences
DOI Number: https://doi.org/10.1016/j.tifs.2009.07.007
Publisher: Elsevier Ltd.
Keywords: Prebiotic; Mushrooms; Food science and technology.
Depositing User: Nida Hidayati Ghazali
Date Deposited: 25 Jun 2013 06:42
Last Modified: 05 Oct 2015 07:23
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.tifs.2009.07.007
URI: http://psasir.upm.edu.my/id/eprint/15763
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