Wong Wing-chun. / Thesis submitted in: December 2002. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2003. / Includes bibliographical references (leaves 171-182). / Abstracts in English and Chinese. / THESIS COMMITTEE --- p.ii / ACKNOWLEDGEMENTS --- p.iii / ABSTRACT (ENGLISH VERSION) --- p.iv-v / ABSTRACT (CHINESE VERSION) --- p.vi-vii / TABLE OF CONTENTS --- p.viii-vii / LIST OF TABLES --- p.xiii-xv / LIST OF FIGURES --- p.xvi-xvii / LIST OF ABBREVIATIONS --- p.xviii-xx / Chapter CHAPTER ONE: --- GENERAL INTRODUCTION --- p.1 / Chapter 1.1 --- General background of mushrooms --- p.1 / Chapter 1.2 --- Production of cultivated edible mushrooms --- p.2 / Chapter 1.3 --- Chemical composition and nutritional values --- p.3 / Chapter 1.4 --- Functional properties --- p.12 / Chapter 1.5 --- Nutrition evaluation --- p.14 / Chapter 1.6 --- Exploitation of newly cultivated edible mushrooms --- p.17 / Chapter 1.6.1 --- Edible Pleurotus mushrooms --- p.19 / Chapter 1.6.2 --- The other lesser-known edible mushrooms --- p.22 / Chapter 1.6.3 --- The three commonly known edible mushrooms --- p.27 / Chapter CHAPTER TWO: --- PROXIMATE COMPOSITION OF EDIBLE PLEUROTUS MUSHROOMS AND OTHER LESSER-KNOWN EDIBLE MUSHROOMS…… --- p.43 / Chapter 2.1 --- Introduction --- p.43 / Chapter 2.2 --- Material and methods --- p.44 / Chapter 2.2.1 --- Sample preparation --- p.44 / Chapter 2.2.1.1 --- Dry mushrooms --- p.44 / Chapter 2.2.1.2 --- Fresh mushrooms --- p.44 / Chapter 2.2.2 --- Analysis of chemical composition of mushrooms --- p.44 / Chapter 2.2.2.1 --- Moisture content --- p.44 / Chapter 2.2.2.2 --- Crude protein content --- p.44 / Chapter 2.2.2.3 --- Crude lipid content --- p.45 / Chapter 2.2.2.4 --- Ash content --- p.46 / Chapter 2.2.2.5 --- Mineral content --- p.46 / Chapter 2.2.2.5.1 --- "Potassium, sodium, magnesium, calcium, iron, copper, zinc and manganese" --- p.46 / Chapter 2.2.2.5.2 --- "Mercury, lead, arsenic,selenium and cadmium" --- p.46 / Chapter 2.2.2.6 --- Carbohydrate content --- p.47 / Chapter 2.2.2.7 --- Amino acid analysis --- p.47 / Chapter 2.2.2.7.1 --- "Amino acids excluding cystine, methionine and tryptophan" --- p.47 / Chapter 2.2.2.7.2 --- Cystine and methionine --- p.48 / Chapter 2.2.2.8 --- Dietary fiber content --- p.49 / Chapter 2.2.2.8.1 --- Insoluble dietary fiber (IDF) --- p.49 / Chapter 2.2.2.8.2 --- Soluble dietary fiber (SDF) --- p.50 / Chapter 2.2.2.9 --- Monosaccharide profile of dietary fiber --- p.51 / Chapter 2.2.2.9.1 --- Acid deploymerization --- p.51 / Chapter 2.2.2.9.2 --- Derivatization --- p.51 / Chapter 2.2.2.9.3 --- Determination of neutral and ammo sugars by gas chromatograph (GC) --- p.52 / Chapter 2.2.2.10 --- Uronic acid content --- p.53 / Chapter 2.2.2.11 --- Energy content --- p.54 / Chapter 2.2.2.12 --- Statistical analysis --- p.54 / Chapter 2.3 --- Results and Discussion --- p.55 / Chapter 2.3.1 --- Proximate composition --- p.55 / Chapter 2.3.1.1 --- Moisture content --- p.55 / Chapter 2.3.1.2 --- Crude protein content --- p.56 / Chapter 2.3.1.3 --- Crude lipid content --- p.57 / Chapter 2.3.1.4 --- Ash content --- p.59 / Chapter 2.3.1.5 --- Mineral content --- p.60 / Chapter 2.3.1.5.1 --- "Potassium, sodium, magnesium, calcium, iron, copper, zinc and manganese" --- p.60 / Chapter 2.3.1.5.2 --- "Mercury,lead, arsenic, selenium and cadmium" --- p.65 / Chapter 2.3.1.6 --- Carbohydrate content --- p.66 / Chapter 2.3.1.7 --- Dietary fiber content --- p.67 / Chapter 2.3.1.8 --- Energy content --- p.68 / Chapter 2.3.2 --- Amino acid profiles --- p.69 / Chapter 2.3.3 --- Monosaccharide profiles of dietary fiber --- p.71 / Chapter 2.3.4 --- Overall -ranking --- p.76 / Chapter 2.4 --- Summary --- p.78 / Chapter CHAPTER THREE: --- FUNCTIONAL PROPERTIES OF THE EDIBLE PLEUROTUS MUSHROOMS AND OTHER LESSER-KNOWN EDIBLE MUSHROOMS / Chapter 3.1 --- Introduction --- p.108 / Chapter 3.2 --- Ma terial and methods --- p.110 / Chapter 3.2.1 --- Sample preparation --- p.110 / Chapter 3.2.1.1 --- Dry mushrooms --- p.110 / Chapter 3.2.1.2 --- Fresh mushrooms --- p.110 / Chapter 3.2.1.3 --- Soybean flour --- p.110 / Chapter 3.2.2 --- Physical properties --- p.110 / Chapter 3.2.2.1 --- Bulk density --- p.110 / Chapter 3.2.2.2 --- pH.…… --- p.111 / Chapter 3.2.2.3 --- Color --- p.111 / Chapter 3.2.2.4 --- Nitrogen solubility --- p.111 / Chapter 3.2.2.5 --- Gelation properties --- p.112 / Chapter 3.2.2.6 --- Water-holding capacity (WHC) --- p.112 / Chapter 3.2.2.7 --- Old-holding capacity (OHC) --- p.112 / Chapter 3 2.2.8 --- Emulsifying activity (EA) and emulsion stability (ES) --- p.113 / Chapter 3.2.2.9 --- Foaming capacity (FC) and foam stability (FS) --- p.113 / Chapter 3.2.3 --- Statistical analysis --- p.114 / Chapter 3.3 --- Results and Discussion --- p.115 / Chapter 3.3.1 --- Functional properties of edible mushroom samples --- p.115 / Chapter 3.3.1.1 --- Nitrogen solubility --- p.115 / Chapter 3.3.1.2 --- Bulk density --- p.116 / Chapter 3.3.1.3 --- pH --- p.117 / Chapter 3.3.1.4 --- Color --- p.117 / Chapter 3.3.1.5 --- Gelation --- p.119 / Chapter 3.3.1.6 --- Water holding capacity (WHC) --- p.121 / Chapter 3.3.1.7 --- Oil-holding capacity (OHC) --- p.122 / Chapter 3.3.1.8 --- Emulsifying properties --- p.124 / Chapter 3.3.1.9 --- Foaming properties --- p.127 / Chapter 3.4 --- Summary --- p.130 / Chapter CHAPTER FOUR: --- NUTRITION EVALUATION - IN VITRO AND IN VIVO PROTEIN DIGESTIBILITY OF EDIBLE PLEUROTUS MUSHROOMS AND OTHER LESSER-KNOWN EDIBLE MUSHROOMS --- p.148 / Chapter 4.1 --- Introduction --- p.148 / Chapter 4.2 --- Materials and methods --- p.149 / Chapter 4.2.1 --- In vim) nutritional evaluation --- p.149 / Chapter 4.2.1.1 --- Sample preparation --- p.149 / Chapter 4.2.1.1.1 --- Dry mushrooms --- p.149 / Chapter 4.2.1.1.2 --- Fresh mushrooms --- p.149 / Chapter 4.2.1.2 --- In vitro protein digestibility --- p.149 / Chapter 4.2.2 --- In vivo nutritional evaluation --- p.150 / Chapter 4.2.2.1 --- Sample preparation --- p.150 / Chapter 4.2.2.1.1 --- Dry mushrooms --- p.150 / Chapter 4.2.2.1.2 --- Fresh mushrooms --- p.150 / Chapter 4.2.2.2 --- Preparation of diets --- p.151 / Chapter 4.2.2.3 --- Experimental design --- p.151 / Chapter 4.2.2.4 --- Post-feeding analysis --- p.152 / Chapter 4.2.2.4.1 --- Overall growth performance --- p.152 / Chapter 4.2.2.4.2 --- Protein efficiency ratio (PER) --- p.152 / Chapter 4.2.2.4.3 --- Net protein Ratio (NPR) --- p.152 / Chapter 4.2.2.4.4 --- In vivo protein digestibility --- p.153 / Chapter 4.2.2.4.5 --- Protein digestibility corrected for amino acid scores (PDCAAS) --- p.153 / Chapter 4.2.3 --- Statistical analysis --- p.153 / Chapter 4.3 --- Results and Discussion --- p.154 / Chapter 4.3.1 --- In vitro protein digestibility of edible mushroom samples --- p.154 / Chapter 4.3.2 --- "Food intake, body weight gain and overall growth performance of animals of in vivo nutritional evaluation" --- p.154 / Chapter 4.3.3 --- "Protein efficiency ratio (PER), Net protein ratio (NPR), in vivo protein digestibility and Protein digestibility corrected for amino acid scores (PDCAAS) of edible mushrooms" --- p.158 / Chapter 4.4 --- Summary --- p.164 / Chapter CHAPTER FIVE: --- CONCLUSIONS --- p.169-170 / REFERENCES --- p.171-182
| Identifer | oai:union.ndltd.org:cuhk.edu.hk/oai:cuhk-dr:cuhk_324373 |
| Date | January 2003 |
| Contributors | Wong, Wing-chun., Chinese University of Hong Kong Graduate School. Division of Food and Nutritional Sciences. |
| Source Sets | The Chinese University of Hong Kong |
| Language | English, Chinese |
| Detected Language | English |
| Type | Text, bibliography |
| Format | print, xx, 182 leaves : ill. (some col.) ; 30 cm. |
| Rights | Use of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/) |
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