Mineral Composition and Radioactivity of Edible Mushrooms

ISBN-13: 9780128175651 / Angielski / Miękka / 2019 / 392 str.

Pavel Kalač

Recenzje

"This book discusses the overall outline of the major and trace mineral elements of many both wild growing and cultivated mushroom species, including chemistry, biochemistry and environmental context, losses of minerals during mushroom preservation and cooking, and nutritional and health implications. It also includes a chapter on natural and anthropogenic radionuclides, along with the lessons learned after the Chernobyl and Fukushima disasters concerning mushroom radioactivity. It is intended for food scientists, food authorities, food chemists, mycologists and representatives of commercial sphere (producers, technologists and traders of cultivated mushrooms)." --IFIS Publishing

Spis treści

1. Introduction2. Overall outline of mineral composition3. Major essential elements4. Trace elements5. Radioactivity6. ConclusionAppendix I: List of abbreviations Appendix II: Commonly used Japanese names of mushrooms Appendix III: List of images Index of Mushroom Species

O autorze

Professor Pavel Kalac has been researching several topics of food and feed chemistry for over 40 years.He earned an MSc in Chemistry in 1965, and a PhD in Technical Sciences in 1979, both from the University of Chemistry and Technology, Prague, Czech Republic. Since 1971, he has been a member of the Faculty of Agriculture, Department of Applied Chemistry, University of South Bohemia, Ceské Budejovice, Czech Republic, where he has been professor in agricultural chemistry since 1999.

Prof. Kalac's research has focused on biologically active natural compounds, both desirable and detrimental for human health, at the interface of agriculture and food. He has published numerous articles and reviews in international journals. Expanding information particularly during the last decade encouraged him to gather knowledge in book format. His book Edible Mushrooms: Chemical Composition and Nutritional Value was published by Elsevier in 2016. In his most recent book, Effects of Forage Feeding on Milk: Bioactive Compounds and Flavor, he collates dispersed knowledge on the occurrence of several bioactive constituents in milk as affected by various forages.