Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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TIAN Jinfeng, SHANG Yuanhong, XIAO Zongni. Research Progress on Nutrient Composition, Function and Processing of Morels[J]. Science and Technology of Food Industry, 2024, 45(9): 419−428. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060297.
Citation: TIAN Jinfeng, SHANG Yuanhong, XIAO Zongni. Research Progress on Nutrient Composition, Function and Processing of Morels[J]. Science and Technology of Food Industry, 2024, 45(9): 419−428. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060297.
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Research Progress on Nutrient Composition, Function and Processing of Morels

    Abstract
  • Morels (Morchella) are edible and medicinal mushrooms. It is rich in nutrient compositions such as proteins, polysaccharides, dietary fibers, and organic acids. It has functions including immune regulation, antioxidant, anti-inflammatory, anti-tumor, anti-fatigue, and blood sugar reduction. It can be processed into health products, snacks, drinks, and seasonings. This article provides a comprehensive review of the research progress on nutrient compositions, functions, and product processing of morels in the past decade, aiming to guide the development of the morel industry in a scientific and healthy direction.
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