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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 been dispersed as fragmentary information until now.
Edible Mushrooms 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.
1. Introduction
2. Proximate Composition and Nutrients
3. Minor Constituents
4. Health Stimulating Compounds and Effects
5. Detrimental Compounds and Effects
6. Conclusions
Appendix I List of abbreviations
Appendix II Japanese common names of mushrooms
Appendix III Characteristics of main fatty acids occurring in mushroom lipids
Index of Mushrooms Species
Subject Index
Professor Pavel Kalač has been researching edible mushroom chemistry for over 40 years and has been publishing reviews and articles on the topic since the 1990s.
