Wild plants, mushrooms and nuts : functional food properties and applications / [edited by] Isabel C.F.R. Ferreira, Patricia Morales Gómez, Lillian Barros.
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- text
- computer
- online resource
- 9781118944653
- 1118944658
- 9781118944639
- 1118944631
- 111894464X
- 9781118944646
- 1118944623
- 9781118944622
- 581.6/32 23
- QP144.F85
Includes bibliographical references and index.
Introduction : the increasing demand for functional foods -- The numbers behind mushrooms biodiversity -- The nutritional benefits of mushrooms -- The wide range of bioactive properties of mushrooms -- The use of mushrooms in the development of functional foods, drugs or nutraceuticals -- The consumption of wild edible plants -- Wild greens as source of nutritive and bioactive compounds over the world -- Nutrients and bioactive compounds in wild fruits through different continents -- Wild plant-based functional foods, drugs or nutraceuticals -- Nuts : agricultural and economic importance worldwide -- Recent advances in the biological properties of nuts -- The interest of nuts as sources of nutrients -- The contribution of chestnuts to the design and development of functional foods -- Emerging functional foods derived from almonds.
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