Edible Mushroom Processing and Functional Food Development
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: 10 May 2026 | Viewed by 785
Special Issue Editors
Interests: mushroom processing; polysaccharides; protein chemistry; functional food; multiomics
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Edible mushrooms is the general term used for a class of large fungi that are available for human consumption and have medicinal value. The transformation and upgrading of mushrooms from primary to deep processing is an inevitable trend. The development of the deep mushroom processing industry has met people’s diverse demands and is of great significance for promoting the development of the agricultural economy. Edible mushrooms are favored by consumers because they are rich in various nutrients such as protein and polysaccharides, and have become another good raw material for functional food products. The edible mushroom processing industry needs to increase investment in research and development. It is of scientific importance to develop new products and processes for edible mushrooms. Research on the production of vegetarian meat using edible mushrooms as raw materials is an emerging and popular direction, which can not only provide sufficient protein but also offer other nutritional values, meeting people’s demands for health and meat products. Mushroom polysaccharides are reported to have antioxidant, immunomodulatory, hypoglycemic, hypolipidemic, and intestinal flora activities. Research on polysaccharides from mushrooms as functional foods has received extensive attention due to their wide range of sources, low price, and high safety. This Special Issue focuses on the evaluation of mushroom quality, the high-value processing technology of products, the active ingredients of mushrooms, and the development of health products with mushrooms.
Dr. Ying Liu
Dr. Xiaobo Dong
Guest Editors
Manuscript Submission Information
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Keywords
- edible mushrooms
- processing technology
- product development
- quality analysis
- nutritional components
- active ingredients
- efficacy evaluation
- structure–activity relationship
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