Incorporation of mushroom powder into cereal food products

About this item

Title

Incorporation of mushroom powder into cereal food products

Content partner

Lincoln University

Collection

Lincoln University Research Archive

Description

Convenient cereal derived foods are becoming more popular in terms of consumer interest, however they can be considered as nutritionally imbalanced. For instance, cereal products which are mainly derived from refined flour, are often low in lysine, vitamins, minerals and fibre. In addition these products may be considered as energy dense and often exhibit a high glycaemic index. As consumers demand healthier food products, the cereal food industry has endeavoured to improve the nutritional co...

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Format

Research paper

Research format

Thesis

Thesis level

Doctoral

Date created

2018-03

Creator

Lu, Xikun

URL

https://hdl.handle.net/10182/10175

Related subjects

mushroom powder / Agricus bisporus / white button mushroom / shiitake mushroom / Lentinula edodes / porcini mushroom / Boletus edulis / black ear mushroom / Auricularia auricula / pasta / bread / nutrients / glycaemic index / antioxidant capacities / microstructure / mushrooms / ANZSRC::090802 Food Engineering / ANZSRC::0908 Food Sciences

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