Nutritional value of mushrooms widely consumed in Italy
Tài liệu tham khảo
1995
Bobek, 1999, Hypocholesterolemic and antiatherogenic effect of oyster mushroom (Pleurotus ostreatus) in rabbit, Nahrung, 43, 339, 10.1002/(SICI)1521-3803(19991001)43:5<339::AID-FOOD339>3.0.CO;2-5
Bobek, 1995, The effect of oyster (Pleurotus ostreatus) its ethanolic extract and extraction residues on cholesterol levels in serum lipoproteins and liver of rat, Nahrung, 39, 98, 10.1002/food.19950390113
Italian law G.U. del 24/3/1993 n° 69, p. 17.
Italian law G.U. del 11/9/1995 n° 212, DPR 14/7/1995 n°376.
1996
Lintas, 1988, Content and composition of dietary fibre in raw and cooked vegetables, Food Science and Nutrition, 42F, 117
Manzi, 2000, Beta glucans in edible mushrooms, Food Chemistry, 68, 315, 10.1016/S0308-8146(99)00197-1
Manzi, P., Aguzzi, A., Vivanti, V., Paci, M. & Pizzoferrato L. (1999). Mushrooms as a source of functional ingredients. Euro Food Chem X European Conference on: Functional foods. A new challenge for the food chemist. 22–24 September, Budapest, Hungary Vol.1 p.86–93.
Manzi, 1999, Nutrients in edible mushrooms, Food Chemistry, 65, 477, 10.1016/S0308-8146(98)00212-X
McCleary, 1985, Enzymic quantification of (1-3),(1-4) βglucan in barley and malt, Journal of the Institute of Brewing, 91, 285, 10.1002/j.2050-0416.1985.tb04345.x
Mullins, 1990, Regulatory mechanism of β-glucan synthetases in bacteria, fungi and plants, Physiological Plantaurm, 78, 309, 10.1111/j.1399-3054.1990.tb02096.x
Prosky, 1988, Determination of insoluble, soluble and total dietary fiber in foods and food products: interlaboratory study, Journal of Association Official Analytical Chemistry, 71, 1017
Ride, 1972, A rapid method for the estimation of filamentous fungi in plant tissue, Physiology of Plant Pathology, 2, 7, 10.1016/0048-4059(72)90043-4
