Read e-book online Edible mushrooms : chemical composition and nutritional PDF

By Pavel Kalač

ISBN-10: 0128044551

ISBN-13: 9780128044551

ISBN-10: 0128045027

ISBN-13: 9780128045022

Edible Mushrooms offers a complicated evaluate of the chemical composition and dietary houses of approximately all species of culinary mushrooms. This targeted compendium gathers all present literature, which has beendispersed as fragmentary info till now.

The ebook is damaged into 5 elements masking chemical and nutrient composition, style and taste elements in addition to future health stimulating and in all likelihood unsafe results. Appendices offer precious quickly references on abbreviations, universal names of mushrooms, fatty acid profiles, and an index of mushroom species. Mycologists, nutrients researchers, mushroom cultivators and vendors, and foodstuff and neutraceutical processors will make the most of this sweeping assessment of suitable for eating mushrooms.

  • Thoroughly explores the chemical composition and dietary price of either cultivated and wild becoming mushroom species.
  • Gathers all of the info to be had on mushroom compounds so as offering a simple comparability of dietary homes and bioactive compounds.
  • Includes thousands of present references permitting you to extra your exploration of the subject by way of reviewing the designated information within the basic literature.

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Read e-book online Edible mushrooms : chemical composition and nutritional PDF

Fit for human consumption Mushrooms presents a complicated review of the chemical composition and dietary homes of approximately all species of culinary mushrooms. This special compendium gathers all present literature, which has beendispersed as fragmentary details in the past. The publication is damaged into 5 elements masking chemical and nutrient composition, style and taste parts in addition to healthiness stimulating and very likely dangerous results.

Additional resources for Edible mushrooms : chemical composition and nutritional value

Example text

6 Fernandes et al. (2014b) Grangeia et al. (2011) Leal et al. (2013) Kavishree et al. (2008) Pedneault et al. (2006) Ribeiro et al. (2009) Reis et al. (2014b) Reis et al. (2014b) Pedneault et al. (2006) Karliński et al. (2007) Dembitsky et al. (2010) Pereira et al. (2012) Dundar et al. (2012) Obodai et al. 3 Heleno et al. 2 subtomentosus ND Reference – – – Díez and Alvarez (2001) Barros et al. (2007a) Díez and Alvarez (2001) Karliński et al. (2007) Dembitsky et al. (2010) Pedneault et al. (2006) Karliński et al.

2008) Glamočlija et al. (2015) Pedneault et al. (2008) Pereira et al. (2012) Glamočlija et al. (2015) Glamočlija et al. (2015) Barros et al. 0 Barros et al. (2008b) Reis et al. 0 Doğan and Akbaş (2013) Fernandes et al. 1 Akata et al. (2013) Fernandes et al. (2015c) Doğan (2013) Pedneault et al. (2008) Ribeiro et al. (2009) Vaz et al. (2011) Akata et al. (2013) Kavishree et al. 1 Ergönül et al. (2013) Heleno et al. 3 Pereira et al. 3 Pedneault et al. (2006) Barros et al. (2008b) Kavishree et al.

Data regarding changes of protein and amino acid composition during mushroom preservation and cooking have been limited until now. In a series of experiments with A. bisporus, Boletus edulis, and P. ostreatus, Jaworska et al. (2011, 2012) and Jaworska and Bernaś (2012) tested the effect of pretreatments (blanching or soaking and blanching) followed by either freezing or canning and 12-month storage on amino acid composition. Both increases and decreases of the individual amino acids were observed, particularly among nonessential ones.

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Edible mushrooms : chemical composition and nutritional value by Pavel Kalač


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