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Mushrooms Nutraceuticals and Functional Foods

Mushrooms Nutraceuticals and Functional Foods

There are around 1. 5 million fungal species worldwide. Out of these around 14 000 species produce fruiting bodies known as mushrooms and around 2000 species are edible and only 270 are reported to be medicinal. The fungal kingdom is phylogenetically closer to humans than plants so gives better health benefits to human systems. This book educates readers on the nutritional pharmaceutical and medicinal values of different mushrooms and their utilization as nutraceuticals and functional foods for human security. It reviews the current knowledge on the distribution of edible mushrooms its general characteristics morphology nutritional profile and properties pharmacological importance and biological activities. Health benefits of mushrooms antioxidant and secondary metabolite profiling major biological activities of mushroom-derived secondary metabolites functional foods based on the mushrooms open doors for therapies products with added value toxicology and side effects if any are also highlighted. The book is intended for a large and varied audience – researchers scientists and scholars in academia mushroom growers and industries nutritionists dietitians food scientists clinicians doctors drug industries pharmacy biotechnologists biochemists botanists mycologists and general masses. | Mushrooms Nutraceuticals and Functional Foods

GBP 145.00
1

Wild Mushrooms Characteristics Nutrition and Processing

Wild Mushrooms Characteristics Nutrition and Processing

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. | Wild Mushrooms Characteristics Nutrition and Processing

GBP 170.00
1

Drying Technologies for Foods Fundamentals and Applications

Drying Technologies for Foods Fundamentals and Applications

Drying is an important unit operation used in industry for processing and preservation of food products. Although a large volume of technical literature is available on drying of foods it is still challenging for scientists and engineers to improve continuously upon the quality of dried products and existing drying systems. This book will aid processors in their search for cost-effective and energy-efficient drying techniques allowing them to succeed commercially in their ventures as well as to fulfill consumer-demand for high-quality products. Drying Technologies for Foods contains state-of-the art knowledge on several key aspects of drying ranging from fundamental principles classification and selection different types of conventional and modern techniques drying of different food materials advances in packaging of dried products control and safety energy calculation modeling to advances in food drying. Comprehensive yet concise chapters cover different types of drying technologies; this book describes freeze heat pump spray superheated steam microwave drying and many other drying technologies. Discussion of specific food-related drying including drying of fruit leather medicinal herbs cocoa and coffee beans mushroom and protein among others are covered in the book. Chapters are also presented on quality of dried food such as degradation mechanism and kinetics of vitamin C antioxidants delinquencies and caking phenomena. Control and safety energy calculations modeling are also included with emphasis on industrial applications. Artificial Neural Networks and computational modeling techniques as well as application of computer vision in food drying followed by a chapter on advances in food dryer are covered in some detail again highlighting potential applications. | Drying Technologies for Foods Fundamentals and Applications

GBP 160.00
1

Handbook of Plant and Animal Toxins in Food Occurrence Toxicity and Prevention

Handbook of Plant and Animal Toxins in Food Occurrence Toxicity and Prevention

The prevalence of naturally occurring toxins in plant and animal foods represents one of the most significant food safety issues drawing the attention of both scientists and regulators alike. This unexplored area related to food quality is indeed a big concern for consumers various regulatory authorities and food industries. Apart from essential nutrients several food crops are capable of producing a vast array of nonnutritious secondary metabolic products. These toxins produced as secondary metabolites have the potential to exhibit both beneficial and deleterious effects in both human beings and animals. Nevertheless there has been huge progress in agricultural practices and food processing technologies but still the number of nonnutritive substances and naturally derived toxins persist in our diet. Handbook of Plant and Animal Toxins in Food: Occurrence Toxicity and Prevention focuses on various selected toxins in foods derived from plants as well as animals. The prominent plant toxins include solanine and chaconine mushroom toxins phytates tannins oxalates goitrogens gossypol phytohemagglutinins erucic acid saponins cyanogenic glycosides enzyme inhibitors BOAA (lathyrogens) toxic amino acids and toxic fatty acids. The prominent animal toxins covered in the book include various seafood toxins shellfish toxins and biogenic amines. Key Features: Presents complete information about a plethora of toxins Provides quick and easy access to data on major plant and animal toxins Covers distribution of toxins in the plant and animal kingdom Provides comprehensive information on chemistry safety and precautions of each toxin Commencing with a brief introduction of food toxins this book is designed in such a way that the readers will be introduced to toxicity safety and occurrence of each toxin selected. It also discusses the in-depth detailed information on food poisoning and its prevention. The book will also shed light on foodborne illness associated with toxins. The primary audience for this work will be food scientists food toxicologists university scholars and college students. Furthermore the book will be of immense help for public health officials pharmacologists and food safety officers who are involved with enforcing regulations meant to ensure the safety of a particular food | Handbook of Plant and Animal Toxins in Food Occurrence Toxicity and Prevention

GBP 170.00
1