Edible Mushrooms

Edible Mushrooms

Chemical Composition and Nutritional Value

1st Edition - January 25, 2016

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  • Author: Pavel Kalac
  • eBook ISBN: 9780128045022
  • Paperback ISBN: 9780128044551

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Edible Mushrooms provides an advanced overview of the chemical composition and nutritional properties of nearly all species of culinary mushrooms. This unique compendium gathers all current literature, which has beendispersed as fragmentary information until now. The book is broken into five parts covering chemical and nutrient composition, taste and flavor components as well as health stimulating and potentially detrimental effects. Appendices provide helpful quick references on abbreviations, common names of mushrooms, fatty acid profiles, and an index of mushroom species. Mycologists, nutrition researchers, mushroom cultivators and distributors, and food and neutraceutical processors will benefit from this sweeping overview of edible mushrooms.

Key Features

  • Thoroughly explores the chemical composition and nutritional value of both cultivated and wild growing mushroom species.
  • Gathers all the information available on mushroom compounds in order providing an easy comparison of nutritional properties and bioactive compounds.
  • Includes hundreds of current references allowing you to further your exploration of the topic by reviewing the detailed data in the primary literature.


Food producers, processors and merchants of cultivated mushrooms; food chemists; nutritionists; mycologists.

Table of Contents

    • Dedication
    • Preface
    • Acknowledgments
    • Biography
    • List of Figures
    • List of Tables
    • Chapter 1. Introduction
      • Abstract
      • 1.1 Basic Mycological Terms
      • References
    • Chapter 2. Proximate Composition and Nutrients
      • Abstract
      • 2.1 Dry Matter, Proximate Composition, and Energy Value
      • 2.2 Proteins
      • 2.3 Lipids
      • 2.4 Carbohydrates and Dietary Fiber
      • 2.5 Major Minerals
      • 2.6 Vitamins and Provitamins
      • References
    • Chapter 3. Minor Constituents
      • Abstract
      • 3.1 Taste and Flavor Components
      • 3.2 Pigments
      • 3.3 Aliphatic Acids
      • 3.4 Phenolic Compounds
      • 3.5 Sterols
      • 3.6 Indole Compounds
      • 3.7 Purine Compounds
      • 3.8 Biogenic Amines and Polyamines
      • 3.9 Trace Elements
      • References
    • Chapter 4. Health-Stimulating Compounds and Effects
      • Abstract
      • 4.1 Antioxidants
      • 4.2 Beta-Glucans
      • 4.3 Carbohydrates as a Potential Source of Prebiotics
      • 4.4 Proteins with Specific Biological Roles
      • 4.5 Lovastatin
      • 4.6 Eritadenine
      • 4.7 Gamma-Aminobutyric Acid
      • 4.8 Ergothioneine
      • References
    • Chapter 5. Detrimental Compounds and Effects
      • Abstract
      • 5.1 Potentially Procarcinogenic Compounds
      • 5.2 Formaldehyde
      • 5.3 Nicotine
      • 5.4 Coprine
      • 5.5 Xenobiotics
      • 5.6 Nitrates
      • 5.7 Radioactivity
      • 5.8 Detrimental Effects of Tricholoma Equestre
      • 5.9 Allergy and Adverse Dermal and Respiratory Reactions to Mushrooms
      • 5.10 Microbial Load and Safety of Fresh Mushrooms
      • References
    • Chapter 6. Conclusions
      • Abstract
      • 6.1 Proximal Composition and Nutrients
      • 6.2 Minor Constituents
      • 6.3 Health-Stimulating Compounds and Effects
      • 6.4 Detrimental Compounds and Effects
    • Appendix I. List of Abbreviations
    • Appendix II. Commonly Used Japanese Names of Mushrooms
    • Appendix III. Characteristics of the Main Fatty Acids Occurring in Mushroom Lipids
    • Color Plate Section
    • Index of Mushroom Species
    • Subject Index

Product details

  • No. of pages: 236
  • Language: English
  • Copyright: © Academic Press 2016
  • Published: January 25, 2016
  • Imprint: Academic Press
  • eBook ISBN: 9780128045022
  • Paperback ISBN: 9780128044551

About the Author

Pavel Kalac

Pavel Kalac
Professor Pavel Kalač 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, České Budějovice, Czech Republic, where he has been professor in agricultural chemistry since 1999. Prof. Kalač’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.

Affiliations and Expertise

Professor, Department of Applied Chemistry, University of South Bohemia, České Budějovice, Czech Republic.

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