Abstract
Edible mushrooms are considered a valuable component of diet due to their characteristic taste, odor, as well as nutritional value. Since edible mushrooms spoil easily and cannot be stored for a long period, they are regarded as tough raw materials for the food-processing industries. The consumption of edible mushrooms poses a positive effect on the health of an individual owing to their rich nutritional profile and presence of bioactive compounds. Moreover, it is observed that the quality of mushrooms is greatly affected by employing different processing conditions including fermentation, pasteurization, soaking, blanching, irradiation, freezing, vacuum moistening, drying, heat treatment, salting, and pickling, which are among the most widely used processing techniques. It has been reported by several research studies that each one of the processing methods mentioned influences the moisture content, quality, nutritional value, and biological activity of edible mushrooms in either a positive or negative manner. This chapter aims to focus on the influence of food-processing conditions on bioactivity and nutritional components of edible mushrooms.
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