Mushroom Magic (eBook, PDF)
Biochemistry and Nutritional Value of Fungi
Redaktion: Kumar, Dhirendra; Mehrotra, Sudhir; Kashyap, Shakuli; Hasan, Wajid; Sangeeta; Ansari, Mohammad Javed; Gupta, Sheetanshu
Alle Infos zum eBook verschenken
Mushroom Magic (eBook, PDF)
Biochemistry and Nutritional Value of Fungi
Redaktion: Kumar, Dhirendra; Mehrotra, Sudhir; Kashyap, Shakuli; Hasan, Wajid; Sangeeta; Ansari, Mohammad Javed; Gupta, Sheetanshu
- Format: PDF
- Merkliste
- Auf die Merkliste
- Bewerten Bewerten
- Teilen
- Produkt teilen
- Produkterinnerung
- Produkterinnerung
Hier können Sie sich einloggen
Bitte loggen Sie sich zunächst in Ihr Kundenkonto ein oder registrieren Sie sich bei bücher.de, um das eBook-Abo tolino select nutzen zu können.
This book presents a detailed account of mushroom biology. It covers the biochemical composition, nutritional significance, and health benefits of mushrooms. It also discusses medicinal properties, biochemical variability, and culinary techniques.
- Geräte: PC
- mit Kopierschutz
- eBook Hilfe
- Größe: 21.85MB
- Mushroom Magic (eBook, ePUB)52,95 €
- John T. FletcherMushroom Pest and Disease Control (eBook, PDF)52,95 €
- B K BalaAgro-Product Processing Technology (eBook, PDF)224,95 €
- Kaushal K. ShinhaMycotoxins in Agriculture and Food Safety (eBook, PDF)251,95 €
- Michael SinowitzFinding Meaning in Wine (eBook, PDF)39,95 €
- Chandrasekar VuppalapatiArtificial Intelligence and Advanced Analytics for Food Security (eBook, PDF)52,95 €
- Aquatic Medicinal Plants (eBook, PDF)46,95 €
-
-
-
Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.
- Produktdetails
- Verlag: Taylor & Francis
- Seitenzahl: 362
- Erscheinungstermin: 6. Dezember 2024
- Englisch
- ISBN-13: 9781040269657
- Artikelnr.: 72290362
- Verlag: Taylor & Francis
- Seitenzahl: 362
- Erscheinungstermin: 6. Dezember 2024
- Englisch
- ISBN-13: 9781040269657
- Artikelnr.: 72290362
- Herstellerkennzeichnung Die Herstellerinformationen sind derzeit nicht verfügbar.
About the Editors
1. Mushroom Diversity and their Biochemical Composition
2. Nutritional Significance of Mushrooms in Human Diets
3. Phenolic Compounds and Antioxidant Potential in Mushrooms
4. Terpenoids and Their Health Benefits in Edible Fungi
5. Protein and Amino Acid Profile of Mushrooms
6. Vitamins and Minerals in Mushrooms: A Nutritional Treasure
7. ß-Glucans in Mushrooms: Immunomodulatory and Anticancer Effects
8. Chitin and Chitosan in Mushrooms: Bioactivity and Applications
9. Medicinal Properties of Edible Mushrooms: A Biochemical Perspective
10. Mushrooms as Sources of Natural Bioactive Compounds
11. Impact of Cooking and Processing on Mushroom Nutrient Retention
12. Culinary Techniques for Maximizing Nutritional Value of Mushrooms
13. Mushrooms and Gut Health: Interactions with the Microbiome
14. Prebiotic Potential of Mushroom-Derived Compounds
15. Biochemical Variability in Wild vs. Cultivated Mushrooms
16. Edible and Wild Medicinal Mushrooms: Comparative Biochemical Profiles
17. Allergenic and Toxic Compounds in Mushrooms: Biochemical Identification
and Implications
18. Mushrooms as Bioindicators of Environmental Toxins
19. Mushrooms as Functional Foods: Trends and Innovations
20. Integrating Mushroom Nutritional Biochemistry into Human Health
Strategies
21. An Update on Pathophysiology and Management of Mushroom Mycetism
About the Editors
1. Mushroom Diversity and their Biochemical Composition
2. Nutritional Significance of Mushrooms in Human Diets
3. Phenolic Compounds and Antioxidant Potential in Mushrooms
4. Terpenoids and Their Health Benefits in Edible Fungi
5. Protein and Amino Acid Profile of Mushrooms
6. Vitamins and Minerals in Mushrooms: A Nutritional Treasure
7. ß-Glucans in Mushrooms: Immunomodulatory and Anticancer Effects
8. Chitin and Chitosan in Mushrooms: Bioactivity and Applications
9. Medicinal Properties of Edible Mushrooms: A Biochemical Perspective
10. Mushrooms as Sources of Natural Bioactive Compounds
11. Impact of Cooking and Processing on Mushroom Nutrient Retention
12. Culinary Techniques for Maximizing Nutritional Value of Mushrooms
13. Mushrooms and Gut Health: Interactions with the Microbiome
14. Prebiotic Potential of Mushroom-Derived Compounds
15. Biochemical Variability in Wild vs. Cultivated Mushrooms
16. Edible and Wild Medicinal Mushrooms: Comparative Biochemical Profiles
17. Allergenic and Toxic Compounds in Mushrooms: Biochemical Identification
and Implications
18. Mushrooms as Bioindicators of Environmental Toxins
19. Mushrooms as Functional Foods: Trends and Innovations
20. Integrating Mushroom Nutritional Biochemistry into Human Health
Strategies
21. An Update on Pathophysiology and Management of Mushroom Mycetism