Editors:
Provides content not included in other books on Mediterranean ethnobotany
Utilizes a multidisciplinary approach to plant science
Analyzes the food use of many wild edible plants, widely distributed in the Mediterranean area
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Table of contents (13 chapters)
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Front Matter
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Ethnobotany of Wild Edible Plants
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Front Matter
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Nutrients and Bioactive Compounds
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Front Matter
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Descriptive Dossier: Botany, Uses and Food Composition Tables
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Front Matter
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Back Matter
About this book
Reviews
Editors and Affiliations
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Departamento de Nutrición y Bromatología, Universidad Complutense de Madrid, Madrid, Spain
María de Cortes Sánchez-Mata
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Dept. de Investigación Agroalimentaria, IMIDRA, Alcalá de Henares, Spain
Javier Tardío
About the editors
Dr. María de Cortes Sánchez-Mata, PhD in Pharmacy, is currently a professor in Food Science at the Faculty of Pharmacy, Complutense University of Madrid, Spain. She has performed a continuous research on the analysis of nutrients, antinutrients and bioactive compounds in plant foods, with the focus on human health promotion.
Dr. Javier Tardío, PhD in Agricultural Engineering, is currently a researcher at IMIDRA (Madrid Institute for Rural Development, Agriculture and Food Research), in Madrid, Spain. He has maintained an active research on different aspects of Ethnobotany, especially on Mediterranean wild edible plants.Bibliographic Information
Book Title: Mediterranean Wild Edible Plants
Book Subtitle: Ethnobotany and Food Composition Tables
Editors: María de Cortes Sánchez-Mata, Javier Tardío
DOI: https://doi.org/10.1007/978-1-4939-3329-7
Publisher: Springer New York, NY
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: Springer Science+Business Media New York 2016
Hardcover ISBN: 978-1-4939-3327-3Published: 13 April 2016
Softcover ISBN: 978-1-4939-8021-5Published: 14 April 2018
eBook ISBN: 978-1-4939-3329-7Published: 12 April 2016
Edition Number: 1
Number of Pages: XII, 478
Number of Illustrations: 71 b/w illustrations
Topics: Plant Sciences, Plant Biochemistry, Biodiversity, Food Science