Wild Plants, Mushrooms and Nuts: Functional Food Properties and Applications

	
Edited by Isabel C. F. R. Ferreira, Patricia Morales, Lillian Barros

Published by Wiley-Blackwell in 2016 

English, 496 pages


   


Wild Plants, Mushrooms and Nuts: Functional Properties and Food Applications is a compendium of current and novel research on the chemistry, biochemistry, nutritional and pharmaceutical value of traditional food products, namely wild mushrooms, plants and nuts, which are becoming more relevant in diets, and are especially useful for developing novel health foods and in modern natural food therapies.
Topics covered will range from their nutritional value, chemical and biochemical characterization, to their multifunctional applications as food with beneficial effects on health, though their biological and pharmacological properties (antioxidant, antibacterial, antifungal, antitumor capacity, among others)