Fernandes, ÂngelaBarros, LillianMartins, AnabelaHerbert, PauloFerreira, Isabel C.F.R.2015-08-042015-08-042015Fernandes, Ângela; Barros, Lillian; Martins, Anabela; Herbert, Paulo; Ferreira, Isabel C.F.R. (2015). Nutritional characterization of Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm. produced using paper scraps as substrate. Food Chemistry. ISSN 0308-8146. 169, p. 396-4000308-8146http://hdl.handle.net/10198/12037Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm. is the third most produced edible mushroom worldwide due to its ability to colonize and degrade a large variety of lignocellulosic substrates. Therefore, the objective of this work was to evaluate the chemical composition of fruiting bodies of P. ostreatus grown in blank and printed paper substrates, in comparison with samples grown in oat straw (control). The nutritional properties of the control sample were similar to the ones reported in literature. Nevertheless, the chemical composition of the samples obtained using paper scraps, either blank or printed, was highly satisfactory. The results obtained validated the nutritional characteristics of the samples, highlighting a profit alternative to re-use paper.engMushrooms productionPleurotus ostreatusBlank and printed paperOat strawChemical/nutritional compositionjournal article10.1016/j.foodchem.2014.08.027