Chapter 46. Mushrooms in the Middle Eastern Diet

  1. Y. H. Hui
  1. Nese B. Akgul1,
  2. Pervin Basaran2 and
  3. Jiwan S. Sidhu3

Published Online: 21 JUL 2010

DOI: 10.1002/9780470622834.ch46

Handbook of Fruit and Vegetable Flavors

Handbook of Fruit and Vegetable Flavors

How to Cite

Akgul, N. B., Basaran, P. and Sidhu, J. S. (2010) Mushrooms in the Middle Eastern Diet, in Handbook of Fruit and Vegetable Flavors (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470622834.ch46

Editor Information

  1. Science Technology System, USA

Author Information

  1. 1

    Department of Food Engineering, Faculty of Engineering, Hacettepe University, Ankara, Turkey

  2. 2

    Department of Food Engineering, Suleyman Demirel University, Cunur, Isparta, Turkey

  3. 3

    Department of Family Sciences, College for Women, Kuwait University, Safat, Kuwait

Publication History

  1. Published Online: 21 JUL 2010
  2. Published Print: 28 JUN 2010

ISBN Information

Print ISBN: 9780470227213

Online ISBN: 9780470622834

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Keywords:

  • mushrooms in Middle Eastern diet - mushrooms, fungi not containing chlorophyll, which are not considered as plants;
  • mushroom production and trade - in Middle Eastern countries;
  • mushroom flavor in processed foods - fresh mushroom processed immediately after picking, otherwise loses flavor and quality

Summary

This chapter contains sections titled:

  • Introduction

  • Biological Classification of Mushrooms

  • Mushroom Production and Trade in the Middle Eastern Countries

  • History of Mushroom Flavor Studies

  • Volatile and Nonvolatile Flavor Compound Profiles

  • Mushroom Flavor Analytical Methodology

  • Sensory Evaluation of Mushrooms

  • Mushroom Flavor in Processed Foods

  • Nutritive Value of Mushrooms

  • Transgenicity and Genetic Engineering for Mushroom Production

  • Conclusions

  • References