16th ICC Cereal and Bread Congress
Liwen Wang

Liwen Wang


Mushrooms have been regarded as potential functional food materials due to their bioactive compounds (dietary fibre and phenolic compounds). We incorporated cap, stem and whole shiitake mushroom into traditional refined noodles and investigated their nutritional profile as the food matrix in mice. This research will provide new insights into bioactivity enhancement of shiitake noodles and their potential application to reduce adiposity, liver stearosis, and shaping gut microbiome.