Mushrooms as Innovative Food Products (en Inglés) - Carlos Adam Conte Jr.

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.