Description
The ultimate book compendium gathering all the information related to edible mushrooms: bioactive compounds, chemical composition and nutritional aspects
About the Author
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, Ceske 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.
Book Information
ISBN 9780128044551
Author Pavel Kalac
Format Paperback
Page Count 236
Imprint Academic Press Inc
Publisher Elsevier Science Publishing Co Inc
Weight(grams) 360g