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Wild plants, mushrooms and nuts : functional food properties and applications / edited by Isabel C.F.R. Ferreira, Mountain Research Centre (CIMO), School of Agriculture, Polytechnic Institute of Bragança, Portugal, Patricia Morales Gómez, Department of Nutrition and Bromatology II, Faculty of Pharmacy, Complutense University of Madrid, Lillian Barros, Mountain Research Centre (CIMO), School of Agriculture, Polytechnic Institute of Bragança, Portugal.

Contributor(s): Ferreira, Isabel C. F. R, 1979- [editor] | Gómez, Patricia Morales [editor] | Barros, Lillian [editor].
Material type: materialTypeLabelBookCopyright date: Chichester, UK ; Hoboken, NJ : Wiley Blackwell, ©2017Description: xv, 477 pages illustrations ; 25 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781118944622 (hardback).Subject(s): Functional foods | Mushrooms | Nuts | Wild plants, EdibleDDC classification: 581.6/32
Contents:
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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Item type Current location Call number Copy number Status Date due Barcode Item holds
Books Books Main Library: Reference Section
QP 144.F85 W55 2017 (Browse shelf) c.1 Available 20-033409
Total holds: 0

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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