Wild Mushrooms : Characteristics, Nutrition, and Processing (Paperback)

An introduction to wild mushrooms and their exploitation for human well being. Cultivation strategies of edible and medicinal mushrooms. Preservation and processing technology of wild mushrooms. Edible mushrooms commercialization: Nutraceuticals and dietary supplement formulation. Mushroom ingestion for mineral supplementation. Edible mushrooms: a source of quality proteins. Health benefits of edible mushrooms. Nature and chemistry of bioactive components of wild edible mushrooms. In-vitro and In-vivo bioactivity of edible mushrooms. Oxidative stress: Possible mechanism of oxidative stress and cellular longevity by edible mushrooms. Qualitative and quantitative techniques of analysis of mushrooms.Toxic component and toxicology of wild mushrooms. Effect of food processing condition on bioactivity and nutritional components of edible mushrooms. Extracellular enzymes of wild mushrooms.  Application of mushrooms in the degradation of xenobiotic components and the reduction of pesticides. Utilization of wild mushrooms in waste management. Cultivation of wild mushroom using lignocellulosic biomass-based residue as a substrate.