Description
Edible Mushrooms
Chemical Composition and Nutritional Value
Author: Kalac Pavel
Language: EnglishSubjects for Edible Mushrooms:
Keywords
Adverse components; Adverse dermal reactions; Adverse respiratory reactions; Aliphatic acids; Antioxidants; Beta-glucans; Carbohydrates; Chemical composition; Coprine; Culinary mushrooms; Detrimental compounds; Dietary fiber; Edible mushrooms; Ergothioneine; Eritadenine; Flavor; Gamma-aminobutyric acid; Health stimulating components; Health-stimulating compounds; Hemolysins; Lectins; Lipids; Lovastatin; Major minerals; Nitrates; Nutrients; Nutrients proteins; Nutritional value; Phenolics; Pigments; Procarcinogens; Provitamins and vitamins; Proximate composition; Purine compounds; Radioactivity; Rhabdomyolysis; Taste; Trace elements
Support: Print on demand
Description
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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.
Chapter 1. Introduction
Chapter 2. Proximate Composition and Nutrients
Chapter 3. Minor Constituents
Chapter 4. Health-Stimulating Compounds and Effects
Chapter 5. Detrimental Compounds and Effects
Chapter 6. Conclusions
Prof. Kalac’s research has focused on biologically active natural compounds, both desirable and detrimental for human health, at the interface of agriculture and food. He has published numerous articles and reviews in international journals. Expanding information particularly during the last decade encouraged him to gather knowledge in book format. His book Edible Mushrooms: Chemical Composition and Nutritional Value was published by Elsevier in 2016. In his most recent book, Effects of Forage Feeding on Milk: Bioactive Compounds and Flavor, he collates dispersed knowledge on the occurrence of several bioactive constituents in milk as affected by various forages.
- 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.