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Differences in nutritional composition of Shiitake mushrooms (Lentinula Edodes) produced in Portugal

2016-10-02Conference object Restricted access
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dc.contributor.authorMendes Ribeiro, Mariana
dc.contributor.authorTorres, Duarte
dc.contributor.authorSantos, Mariana
dc.contributor.authorCastanheira, Isabel
dc.date.accessioned2017-02-23T12:31:27Z
dc.date.available2017-02-23T12:31:27Z
dc.date.issued2016-10-02
dc.description.abstractThe aim of this study was to evaluate and compare the nutriWonal composiWon of shiitake mushrooms (LenWnula edodes) obtained by different culWvaWon processes from different areas (fruiWng induced by sprinkler from Amarante or dipping method from Sintra). Macronutrient, vitamin B1 and B2, minerals and contaminant trace metals were quanWfied in three samples. Variability among the different samples regarding macronutrients, minerals content was found. Regarding contaminants content, only one sample showed an atypical high value for arsenic. The results obtained indicate that the shiitake mushroom is an important dietary source of several nutrients, and the sample frucWfied by dipping seems to be nutriWonally richer and chemically safer.pt_PT
dc.description.versionN/Apt_PT
dc.identifier.urihttp://hdl.handle.net/10400.18/4364
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Nacional de Saúde Doutor Ricardo Jorge, IPpt_PT
dc.subjectMushroomspt_PT
dc.subjectLentinula Edodespt_PT
dc.subjectPortugalpt_PT
dc.subjectCogumelospt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleDifferences in nutritional composition of Shiitake mushrooms (Lentinula Edodes) produced in Portugalpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceBenevento, Itáliapt_PT
oaire.citation.title2nd IMEKOFOODS International Conference "Metrology in Food and Nutrition", International Measurement Confederation, 2-5 October 2016pt_PT
rcaap.rightsclosedAccesspt_PT
rcaap.typeconferenceObjectpt_PT

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