Abstract
Throughout
the long period of human history, mushrooms played a very important
role in some societies, where they were used as a highly appreciated
food and medicine and as a psychoactive substances in some religious
rites. As extremely healthy and nutritious foodstuffs, low in calories,
fats, and essential fatty acids, and on the other hand high in vegetable
proteins, vitamins, and minerals, mushrooms are recommended and
desirable in our daily diet. Most people prefer to eat them fresh due to
much more attractive flavor and texture, which rarely can be compared
to that of processed mushrooms. However, mushrooms are highly perishable
foods, subject to extremely rapid microbiologic and biochemical
changes. In an effort to extend their shelf life and thus make them
available to more people, over a longer period, several preserving
methods have been developed.
Keywords
- preserving mushrooms;
- microbial contamination;
- chemical contamination;
- misidentification
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