Edible Mushrooms: Chemical Composition and Nutritional Value

Copertina anteriore
Academic Press, 30 gen 2016 - 236 pagine

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.
 

Pagine selezionate

Sommario

1 Introduction
1
2 Proximate Composition and Nutrients
7
3 Minor Constituents
71
4 HealthStimulating Compounds and Effects
137
5 Detrimental Compounds and Effects
155
6 Conclusions
181
List of Abbreviations
187
Commonly Used Japanese Names of Mushrooms
189
Characteristics of the Main Fatty Acids Occurring in Mushroom Lipids
191
Index of Mushrooms Species
193
Subject Index
199
Photo Section
208
Back Cover
216
Copyright

Altre edizioni - Visualizza tutto

Edible Mushrooms: Chemical Composition and Nutritional Value
Pavel Kalac
Anteprima non disponibile - 2016

Parole e frasi comuni

5′-nucleotides Agaricus bisporus Agaricus subrufescens agaritine Agric Amanita amino acids antioxidant antioxidant activity antioxidant properties approximately badius Barreira Barros Beluhan and Ranogajec bioavailability Boletus edulis Bq kg−1 Cantharellus cibarius carbohydrates Chemical composition Chen Clitocybe compounds contaminated Coprinus comatus Coumaric Craterellus cornucopioides crude protein cultivated mushrooms cultivated species dietary fiber dried edible mushrooms effects ergosterol ergothioneine fatty acids Fernandes Ferreira Flammulina velutipes Food Chem Food Sci fruit bodies Glamočlija Grangeia Heleno higher irradiation Jaworska Kalač Kalogeropoulos Laccaria Lactarius Lactarius deliciosus lectins Lentinula edodes levels lipids Macrolepiota procera marmoreus Mattila mg kg−1 DM mush mushrooms Agaricus bisporus Muszyńska nutritional value Obodai phenolic Pleurotus eryngii Pleurotus ostreatus polysaccharides radioactivity radionuclides Ranogajec 2011 Reis reported Russula selenium shiitake species Agaricus stipes Stojković substrates Suillus Table Technol toxic trace elements Tricholoma Tsai umami Vetter vitamin D2 wild edible mushrooms wild mushrooms wild species wild-growing mushrooms wild-growing species Xerocomus

Informazioni sull'autore (2016)

Professor Pavel Kalac has been researching several topics of food and feed chemistry for over 40 years.He earned an MSc in Chemistry in 1965, and a PhD in Technical Sciences in 1979, both from the University of Chemistry and Technology, Prague, Czech Republic. Since 1971, he has been a member of the Faculty of Agriculture, Department of Applied Chemistry, University of South Bohemia, Ceské Budejovice, Czech Republic, where he has been professor in agricultural chemistry since 1999. 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.

Informazioni bibliografiche

TitoloEdible Mushrooms: Chemical Composition and Nutritional Value
AutorePavel Kalac
EditoreAcademic Press, 2016
ISBN0128045027, 9780128045022
Lunghezza236 pagine
  
Esporta citazioneBiBTeX EndNote RefMan