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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...

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Main Authors: F.M.N.A, Aida, Mustafa, Shuhaimi, Abd. Manap, Mohd. Yazid, A.G., Maaruf
Format: Article
Language:English
English
Published: Elsevier Ltd. 2009
Online Access:http://psasir.upm.edu.my/id/eprint/15763/1/Mushroom%20as%20a%20potential%20source%20of%20prebiotics.pdf
http://psasir.upm.edu.my/id/eprint/15763/
http://dx.doi.org/10.1016/j.tifs.2009.07.007
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spelling my.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 http://dx.doi.org/10.1016/j.tifs.2009.07.007 English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
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.
format Article
author F.M.N.A, Aida
Mustafa, Shuhaimi
Abd. Manap, Mohd. Yazid
A.G., Maaruf
spellingShingle F.M.N.A, Aida
Mustafa, Shuhaimi
Abd. Manap, Mohd. Yazid
A.G., Maaruf
Mushroom as a potential source of prebiotics : a review.
author_facet F.M.N.A, Aida
Mustafa, Shuhaimi
Abd. Manap, Mohd. Yazid
A.G., Maaruf
author_sort F.M.N.A, Aida
title Mushroom as a potential source of prebiotics : a review.
title_short 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_sort mushroom as a potential source of prebiotics : a review.
publisher Elsevier Ltd.
publishDate 2009
url http://psasir.upm.edu.my/id/eprint/15763/1/Mushroom%20as%20a%20potential%20source%20of%20prebiotics.pdf
http://psasir.upm.edu.my/id/eprint/15763/
http://dx.doi.org/10.1016/j.tifs.2009.07.007
_version_ 1643826022651527168
score 13.211869

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