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160511 ||| eng |
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|a 9781493933297
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| 100 |
1 |
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|a Sánchez-Mata, María de Cortes
|e [editor]
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| 245 |
0 |
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|a Mediterranean Wild Edible Plants
|h Elektronische Ressource
|b Ethnobotany and Food Composition Tables
|c edited by María de Cortes Sánchez-Mata, Javier Tardío
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| 250 |
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|a 1st ed. 2016
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| 260 |
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|a New York, NY
|b Springer New York
|c 2016, 2016
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| 300 |
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|a XII, 478 p. 71 illus
|b online resource
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| 505 |
0 |
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|a From Emergency Foods to Healthy Folk Cuisines and Contemporary Foraging Trends -- Ethnobotanical Analysis of Wild Fruits and Vegetables Traditionally Consumed in Spain -- Natural Production and Cultivation of Mediterranean Wild Edibles -- The Contribution of Wild Plants to Dietary Intakes of Micronutrients (I): Vitamins -- The Contribution of Wild Plants to Dietary Intakes of Micronutrients (II): Mineral Elements -- Fatty Acid Profiles of Mediterranean Wild Edible Plants -- Wild Edible Plants As Sources of Carotenoids, Fibre, Phenolics and Other Non-nutrient Bioactive Compounds -- Antioxidant Potential of Wild Plant Foods -- Antimicrobial Potential of Wild Edible Herbaceous Species -- Recent Advances in Research on Wild Food Plants and Their Biological-Pharmacological Activity -- Ethnobotanical and Food Composi
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| 653 |
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|a Plant science
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| 653 |
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|a Biodiversity
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| 653 |
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|a Food—Biotechnology
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| 653 |
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|a Food Science
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| 653 |
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|a Botany
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| 653 |
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|a Plant Biochemistry
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| 653 |
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|a Plant biochemistry
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| 653 |
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|a Biodiversity
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| 653 |
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|a Plant Sciences
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| 700 |
1 |
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|a Tardío, Javier
|e [editor]
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| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b Springer
|a Springer eBooks 2005-
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| 856 |
4 |
0 |
|u https://doi.org/10.1007/978-1-4939-3329-7?nosfx=y
|x Verlag
|3 Volltext
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| 082 |
0 |
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|a 580
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| 520 |
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|a This book provides the latest published nutritional data about wild edible plants traditionally consumed in the Mediterranean region. This information, not usually included in nutrient databases of foods, provides insight into the revalorization of wild food species and preservation of their traditional uses. The text also presents wild edible plants as alternatives to improve the diversity of modern Mediterranean diets, as they may represent valuable sources of nutrients often lacking in modern societies, such as fiber or vitamin B9. This work has expanded from the two initial groups, to involve different contributors, including experts from different countries, most of them bordering the Mediterranean Sea. As a result, a multidisciplinary approach has been achieved.The book is organized into four parts that deals with different aspects of wild edible plants, the last one and largest offering a detailed compilation of ethnobotanical and nutritional information about some of the most important Mediterranean wild edible plants
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