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Full Description
Wild plants have been used by humans as an important source of nutrition since ancient times. They are rich in health-promoting compounds such as phenols, flavonoids, antioxidants, vitamins, trace elements, and dietary fibers. When incorporated into food products, these materials enhance the nutritional value, functionality, and sensory qualities of traditional foods. This book explores the biotechnological approaches to developing meat, bakery, and confectionery products, as well as beverages, enriched with wild edible plants. It highlights recent advancements in the use of wild plants as natural emulsifiers, stabilizers, and thickeners in water-in-oil emulsion-based food systems. Additionally, it discusses the potential applications of edible algae and wild mushrooms in both food and medicine.
Key Features:
Describes novel functional foods utilizing edible wild plant-based raw materialsPresents innovative technologies for producing meat, bakery, and confectionery products and beverages enriched with wild plant-based ingredients
Proposes the application of wild plants in water-in-oil emulsion-based food systems
Explores the use of wild algae in the development of functional food products
Covers the medicinal applications of wild edible mushrooms
This book presents recent developments in the field of food biotechnology and serves as a visual educational tool, offering comprehensive knowledge about wild edible plants, algae, and mushrooms, and their applications in food production. It is intended for students, educators, scientists, and engineers in the food industry and biotechnology sectors. Additionally, this publication can serve as a valuable resource for developers of innovative food technologies.
Contents
Wild Edible Plants, Berries, Mushrooms and Seaweeds in Food Production. Wild Edible Plants in The Development of Emulsion-Based Foods. Wild Edible Plants in Manufacturing of Bakery and Meat Products. The Catnip Plant for Beverage Production. Antioxidant Compounds in Wild Edible Berries. Barberry As an Ingredient for Functional Food Production. Chokeberry And Hibiscus as Natural Food Additives in Confectionery. Edible Wild Carob as A Source of Nutrients in Food Production. Antioxidants From Wild Plants in Meat and Meat Products. Wild Edible Plant Used in Bakery Production: Application of By-Product From Rose Hip (Rosa Canina L.) Processing. Wild Edible Brown Algae Laminaria and Iron Oxide Nanoparticles as Combined Food Additive. Wild Edible Brown Algae Wakame as Food Supplement. Edible and Medicinal Mushrooms as An Eco-Friendly Source of Food And Nutraceuticals. Regulation Of the Biological Activity of Medicinal Macromycetes Using of Low-Intense Quasi-Monochromatic and Laser Light.
