Wild Edible Plants: Improving Food's Nutritional Value and Human Health Through Biotechnology (Food Biotechnology and Engineering)

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 materials Presents 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.

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