Linked Life Data

15713030

Source:http://linkedlifedata.com/resource/pubmed/id/15713030

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
4
pubmed:dateCreated
2005-2-16
pubmed:abstractText
Select mushrooms were analyzed for proximate constituents and carbohydrate profiles either raw or cooked and at different stages of maturity. White button mushrooms (Agaricus biporus) contained high concentrations of ash (12.5 and 11.9% for immature and mature mushrooms, respectively). Starch and total dietary fiber (TDF) concentrations were higher in maitake (Grifola frondosa) and shiitake (Lentinus edodes) mushrooms. Crude protein (CP) and acid-hydrolyzed fat (AHF) were highest in crimini (Agaricus bisporus) and white button and maitake mushrooms, respectively. Chitin concentrations were highest in portabella (Agaricus bisporus) and enoki (Flammulina velutipes) mushrooms (8.0 and 7.7%, respectively). Oligosaccharides were found in low concentrations in some mushrooms. CP and TDF accounted for 86.4 and 49.3% of mushroom organic matter. Cooking increased starch, TDF, and AHF but decreased CP and chitin concentrations. The chitin concentration increased with mushroom maturity. These results detail the complete carbohydrate profile of several important mushroom varieties.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Feb
pubmed:issn
0021-8561
pubmed:author
pubmed:issnType
Print
pubmed:day
23
pubmed:volume
53
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
1130-8
pubmed:dateRevised
2008-11-21
pubmed:meshHeading
pubmed:year
2005
pubmed:articleTitle
Effects of stage of maturity and cooking on the chemical composition of select mushroom varieties.
pubmed:affiliation
Department of Animal Sciences and Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801, USA.
pubmed:publicationType
Journal Article, Comparative Study, Research Support, Non-U.S. Gov't