Edible Mushrooms

Chemical Composition and Nutritional Value

Nonfiction, Science & Nature, Technology, Food Industry & Science, Health & Well Being, Health, Nutrition & Diet, Nutrition
Cover of the book Edible Mushrooms by Pavel Kalac, Elsevier Science
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Author: Pavel Kalac ISBN: 9780128045022
Publisher: Elsevier Science Publication: January 30, 2016
Imprint: Academic Press Language: English
Author: Pavel Kalac
ISBN: 9780128045022
Publisher: Elsevier Science
Publication: January 30, 2016
Imprint: Academic Press
Language: English

Edible Mushrooms provides an advanced overview of the chemical composition and nutritional properties of nearly all species of culinary mushrooms. This unique compendium gathers all current literature, which has beendispersed as fragmentary information until now.

The book is broken into five parts covering chemical and nutrient composition, taste and flavor components as well as health stimulating and potentially detrimental effects. Appendices provide helpful quick references on abbreviations, common names of mushrooms, fatty acid profiles, and an index of mushroom species. Mycologists, nutrition researchers, mushroom cultivators and distributors, and food and neutraceutical processors will benefit from this sweeping overview of edible mushrooms.

  • Thoroughly explores the chemical composition and nutritional value of both cultivated and wild growing mushroom species.
  • Gathers all the information available on mushroom compounds in order providing an easy comparison of nutritional properties and bioactive compounds.
  • Includes hundreds of current references allowing you to further your exploration of the topic by reviewing the detailed data in the primary literature.
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Edible Mushrooms provides an advanced overview of the chemical composition and nutritional properties of nearly all species of culinary mushrooms. This unique compendium gathers all current literature, which has beendispersed as fragmentary information until now.

The book is broken into five parts covering chemical and nutrient composition, taste and flavor components as well as health stimulating and potentially detrimental effects. Appendices provide helpful quick references on abbreviations, common names of mushrooms, fatty acid profiles, and an index of mushroom species. Mycologists, nutrition researchers, mushroom cultivators and distributors, and food and neutraceutical processors will benefit from this sweeping overview of edible mushrooms.

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