Mushrooms as Innovative Food Products
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Beschreibung
This volume details methods on mushrooms as sustainable and functional food ingredients. Chapters guide readers through a broad spectrum of topics, ranging from mushroom cultivation and processing technologies to the development of mushroom-based food products, nutritional and functional characterization, sensory evaluation, analytical techniques, safety considerations, and emerging innovations. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.
Authoritative and cutting-edge, Mushrooms as Innovative Food Products serves as a useful resource for current and future researchers.
This volume details methods on mushrooms as sustainable and functional food ingredients. Chapters guide readers through a broad spectrum of topics, ranging from mushroom cultivation and processing technologies to the development of mushroom-based food products, nutritional and functional characterization, sensory evaluation, analytical techniques, safety considerations, and emerging innovations. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.
Authoritative and cutting-edge, Mushrooms as Innovative Food Products serves as a useful resource for current and future researchers.
Includes cutting-edge methods and protocols Provides step-by-step detail essential for reproducible results Contains key notes and implementation advice from the experts
Autor*in
Carlos Adam Conte Jr.
Themen in »Mushrooms as Innovative Food Products«
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