Abstract
| Lingua originale | English |
|---|---|
| pagine (da-a) | 79-83 |
| Numero di pagine | 5 |
| Rivista | International Journal of Food Sciences and Nutrition |
| Volume | 63 |
| Stato di pubblicazione | Published - 2012 |
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All Science Journal Classification (ASJC) codes
- Food Science
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The nutritional composition of selected wild edible mushrooms from Sicily (southern Italy). / Palazzolo, Eristanna; Venturella, Giuseppe; Gargano, Maria Letizia.
In: International Journal of Food Sciences and Nutrition, Vol. 63, 2012, pag. 79-83.Risultato della ricerca: Article
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TY - JOUR
T1 - The nutritional composition of selected wild edible mushrooms from Sicily (southern Italy)
AU - Palazzolo, Eristanna
AU - Venturella, Giuseppe
AU - Gargano, Maria Letizia
PY - 2012
Y1 - 2012
N2 - The wide consumption of wild fungi by the local population is the basis for an evaluation of the as yet unknown nutritional composition of some selected species. Wild edible mushrooms (Fistulina hepatica, Infundibulicybe geotropa, Laetiporus sulphureus, Macrolepiota procera var. procera and Suillus granulatus) were collected in a number of Sicilian (southern Italian) forest ecosystems and analysed according to standard methodologies of fungal analysis, for their basic composition (ash, water, protein, fat, carbohydrate and vitamin). The results showed that the investigated mushrooms could be suggested as a source of nutritional elements for the human diet.
AB - The wide consumption of wild fungi by the local population is the basis for an evaluation of the as yet unknown nutritional composition of some selected species. Wild edible mushrooms (Fistulina hepatica, Infundibulicybe geotropa, Laetiporus sulphureus, Macrolepiota procera var. procera and Suillus granulatus) were collected in a number of Sicilian (southern Italian) forest ecosystems and analysed according to standard methodologies of fungal analysis, for their basic composition (ash, water, protein, fat, carbohydrate and vitamin). The results showed that the investigated mushrooms could be suggested as a source of nutritional elements for the human diet.
KW - Mediterranean area, fungi, nutritional composition
UR - http://hdl.handle.net/10447/61550
M3 - Article
VL - 63
SP - 79
EP - 83
JO - International Journal of Food Sciences and Nutrition
JF - International Journal of Food Sciences and Nutrition
SN - 0963-7486
ER -