Wild Edible Plants: Improving Food's Nutritional Value and Human Health through Biotechnology [Hardcover]

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.

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.

• Describes novel functional foods utilizing edible wild plant-based raw materialsl#…