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Wild Mushrooms - Characteristics, Nutrition, and Processing (Hardcover)
Loot Price: R5,386
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Wild Mushrooms - Characteristics, Nutrition, and Processing (Hardcover)
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Many wild varieties of mushrooms are consumed by people around the
world, yet many species remain unexplored, their nutritional as
well as pharmacological significance yet to be discovered for many
of them. Wild Mushrooms: Characteristics, Nutrition, and Processing
informs readers about different unexplored wild mushrooms, their
methods of cultivation, nutritional values, pharmaceutical values,
and possible utilization for human wellbeing. The book represents a
comprehensive assessement of current knowledge about the edible
mushrooms commercialization, especially as nutraceuticals and
dietary supplement formulation, mineral supplementation and source
of quality proteins in foods and diet. The health benefits of
edible mushrooms, nature and chemistry of bioactive components and
in-vitro and in-vivo bioactivity of edible mushrooms are also
highlighted in different chapters. By bringing diverse areas such
as oxidative stress and longevity, techniques of mushroom analysis,
toxicology and extracellular enzymes of wild mushrooms, it lays the
groundwork for striking expansion in our understanding of these
important biochemicals and their role in health and disease
prevention. Key Features: Explores major preservation and
processing technologies for wild mushrooms and their effects on
bioavailability and nutritional value of mushrooms Presents the
classical taxonomy and genetic classification of mushrooms
Discusses the different components present in mushrooms and their
biological activities and the health attribute of mushrooms due to
these bioactive components Reviews the applications of mushrooms in
environmental pollution reduction Covers different cultivation
strategies of edible and medicinal mushrooms The book also explores
the role of mushrooms in the degradation of harmful xenobiotic
compounds as well as reduction of pesticides. It discusses the
utilization of wild mushrooms in waste management and cultivation
of wild mushroom using lignocellulosic biomass-based residue as a
substrate. This book should be of interest to a large and varied
audience of researchers in academia, industry, nutritionists,
dietitian, food scientists, agriculturists and regulators.
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