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Abstract
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Article Information:
The Analysis for the Nutritional Ingredient of Wild Edible Fungus in Tourist Attraction-taking Yunnan Province as an Example
Lanlan Yi, Jifei Zhang, Yajuan Xue, Ying Wang, Yanli Lu and Yanfang Liu
Corresponding Author: Lanlan Yi
Submitted: July 18, 2014
Accepted: August 19, 2014
Published: November 10, 2014 |
Abstract:
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This study is to provide new thinking for the local tourism by understanding of nutritional ingredient in wild edible fungus in tourist attraction, thus the nutrient value and medical value of edible fugus can be converted to economic value preferably. Taking several common wild edible fugus in Yunnan tourist attraction as an example, this paper analyzes the nutritional ingredient such as amino acid, vitamin, inorganic salt, carbohydrate, fat, etc., according to the detection method of food nutrient content. It aims to provide scientific basis for the development and utilization of wild fungus and attract more tourists to drive local economic development at the same time.
Key words: Analysis for nutritional ingredient, standard method, tourism scenic area, wild edible fungi, , ,
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Cite this Reference:
Lanlan Yi, Jifei Zhang, Yajuan Xue, Ying Wang, Yanli Lu and Yanfang Liu, . The Analysis for the Nutritional Ingredient of Wild Edible Fungus in Tourist Attraction-taking Yunnan Province as an Example. Advance Journal of Food Science and Technology, (11): 1272-1276.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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