Please use this identifier to cite or link to this item: https://hdl.handle.net/11000/31794
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dc.contributor.authorTorres Martínez, Brisa del Mar-
dc.contributor.authorVargas Sánchez, Rey David-
dc.contributor.authorTorrescano-Urrutia, Gastón Ramón-
dc.contributor.authorEsqueda, Martin-
dc.contributor.authorRodriguez-Carpena, Javier-German-
dc.contributor.authorFernandez-Lopez, Juana-
dc.contributor.authorPérez-Alvarez, José Angel-
dc.contributor.authorSánchez-Escalante, Armida-
dc.contributor.otherDepartamentos de la UMH::Tecnología Agroalimentariaes_ES
dc.date.accessioned2024-03-22T08:20:45Z-
dc.date.available2024-03-22T08:20:45Z-
dc.date.created2022-03-08-
dc.identifier.citationFoods 2022, 11(6), 779es_ES
dc.identifier.issn2304-8158-
dc.identifier.urihttps://hdl.handle.net/11000/31794-
dc.description.abstractEdible mushrooms are considered an important source of nutritional and bioactive compounds. In this review, the findings of macronutrients, bioactive compounds, antioxidant activity, and antimicrobials against foodborne pathogens of some Pleurotus spp., as well as their potential use as an ingredient in the meat industry are discussed. The results show that Pleurotus spp. are an important source of proteins and amino acids, carbohydrates, minerals, and vitamins. Additionally, the presence of some bioactive components, such as polysaccharides (α-glucans, β-glucans, and so on), proteins/enzymes and peptides (eryngin, pleurostrin, and others) phenolic acids (p-coumaric, chlorogenic, cinnamic, ferulic, gallic, protocatechuic, and others) and flavonoids (chrysin, naringenin, myricetin, quercetin, rutin, or the like) has been demonstrated. Several works evidenced the use of Pleurotus spp. in some meat and meat products (patties, sausages, paste, and suchlike) as a novel ingredient in order to improve their chemical composition and functional health promoting properties, as well as to increase their physicochemical and sensory attributes. In conclusion, the use of Pleurotus is a promissory strategy for the development of natural additives rich in nutritional and bioactive components for meat and meat product formulationes_ES
dc.formatapplication/pdfes_ES
dc.format.extent13es_ES
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectEdible mushroomses_ES
dc.subjectChemical compositiones_ES
dc.subjectBioactive compoundses_ES
dc.subjectMeat productses_ES
dc.subject.otherCDU::6 - Ciencias aplicadas::66 - Ingeniería, tecnología e industria química. Metalurgia::663/664 - Alimentos y nutrición. Enología. Aceites. Grasases_ES
dc.titlePleurotus Genus as a Potential Ingredient for Meat Productses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.3390/foods11060779es_ES
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Artículos Tecnología Agroalimentaria


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