This book presents a detailed account of mushroom biology. It covers the biochemical composition, nutritional significance, and health benefits of mushrooms. It also discusses their medicinal properties, biochemical variability, and culinary techniques for maximizing their nutritional value.

The subject matter in this book also discusses:

• Impact of Cooking and Processing on Mushroom Nutrient Retention


• Vitamins and Minerals in Mushrooms: A Nutritional Treasure


• Chitin and Chitosan in Mushrooms: Bioactivity and Applications


• Allergenic and Toxic Compounds in Mushrooms: Biochemical Identification and Implications


• Edible and Wild Medicinal Mushrooms: Comparative Biochemical Profiles

Print edition not for sale in South Asia (India, Sri Lanka, Nepal, Bangladesh, Pakistan or Bhutan)