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Edible Mushrooms: Chemical Composition and Nutritional Value

by Pavel Kalac

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A technical reference to the chemistry and nutritional profile of culinary mushrooms

$149.42 USD
$149.42 USD $149.42 USD

Paperback New English

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AlbakiReads Editorial

A technical reference to the chemistry and nutritional profile of culinary mushrooms

Pavel Kalac organizes dispersed research on edible mushroom species into a single food-science reference. Its five-part structure addresses chemical and nutrient composition alongside the compounds associated with taste and flavor, then considers reported health-stimulating and potentially detrimental effects. Reference appendices collect abbreviations, common mushroom names, fatty-acid profiles, and a species index, making the volume oriented toward consultation as well as sustained subject study. The emphasis is on culinary mushrooms as foods and raw materials, connecting compositional data with questions relevant to cultivation, distribution, and food or nutraceutical processing.

Good fit for readers who enjoy

  • Mycologists and researchers studying mushroom nutrition or composition
  • Mushroom cultivators and distributors seeking a technical reference
  • Food and nutraceutical professionals working with edible mushrooms

Themes

Edible mushroom chemistryNutritional compositionFlavor compoundsHealth-related effectsFood science reference

Based on publisher information and book metadata.

Book overview

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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