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פותח על ידי קלירמאש פתרונות בע"מ -
True morels (Morchella)—nutritional and phytochemical composition, health benefits and flavor: A review
Year:
2018
Authors :
טייטל, ציפורה
;
.
Volume :
58
Co-Authors:

Masaphy, S., Applied Microbiology and Mycology Department, MIGAL, Kiryat Shmona, Israel, Tel Hai College, Upper Galilee, Israel

Facilitators :
From page:
1888
To page:
1901
(
Total pages:
14
)
Abstract:

Morels are edible mushrooms appreciated worldwide for their savory flavor. Morels have been in use in traditional medicine for centuries, due to their health-related benefits, and current research demonstrated their anti-oxidative and anti-inflammatory bioactivities, in addition to immunostimulatory and anti-tumor properties. In spite of the high demand for morels and their increasing economic importance, their cultivation is limited, and they are either used as wild harvested or fermented in culture, for consumption as a functional food and for food-flavoring. Morel's health benefits were attributed mainly to polysaccharides as the active compounds, and to various phytochemicals, mainly phenolic compounds, tocopherols, ascorbic acid and vitamin D. Morel's nutritional composition was reported, including sugar, amino acid, fatty and organic acid and mineral profile. Information regarding Morel's flavor is limited, and while some of their taste attributes have been described, including the role of umami taste, details about their volatile aroma profile are scarce, and it was reported to include eight carbon volatiles, the main aroma volatiles typical to most mushrooms. To the best of our knowledge, this is the first review presenting morels' nutritional and phytochemical composition, health benefits and flavor, and we will review the available information in current literature regarding these aspects in light of morels phenotypic plasticity. © 2018, © 2018 Taylor & Francis Group, LLC.

Note:
Related Files :
Aroma
Flavor
Health
Morchella
Morel
nutritional composition
phytochemicals
taste
עוד תגיות
תוכן קשור
More details
DOI :
10.1080/10408398.2017.1285269
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
סקירה
;
.
Language:
אנגלית
Editors' remarks:
ID:
34684
Last updated date:
02/03/2022 17:27
Creation date:
03/07/2018 09:03
Scientific Publication
True morels (Morchella)—nutritional and phytochemical composition, health benefits and flavor: A review
58 .

Masaphy, S., Applied Microbiology and Mycology Department, MIGAL, Kiryat Shmona, Israel, Tel Hai College, Upper Galilee, Israel

True morels (Morchella)—nutritional and phytochemical composition, health benefits and flavor: A review

Morels are edible mushrooms appreciated worldwide for their savory flavor. Morels have been in use in traditional medicine for centuries, due to their health-related benefits, and current research demonstrated their anti-oxidative and anti-inflammatory bioactivities, in addition to immunostimulatory and anti-tumor properties. In spite of the high demand for morels and their increasing economic importance, their cultivation is limited, and they are either used as wild harvested or fermented in culture, for consumption as a functional food and for food-flavoring. Morel's health benefits were attributed mainly to polysaccharides as the active compounds, and to various phytochemicals, mainly phenolic compounds, tocopherols, ascorbic acid and vitamin D. Morel's nutritional composition was reported, including sugar, amino acid, fatty and organic acid and mineral profile. Information regarding Morel's flavor is limited, and while some of their taste attributes have been described, including the role of umami taste, details about their volatile aroma profile are scarce, and it was reported to include eight carbon volatiles, the main aroma volatiles typical to most mushrooms. To the best of our knowledge, this is the first review presenting morels' nutritional and phytochemical composition, health benefits and flavor, and we will review the available information in current literature regarding these aspects in light of morels phenotypic plasticity. © 2018, © 2018 Taylor & Francis Group, LLC.

Scientific Publication
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