Mushrooms as Functional Foods

ISBN 13: 9780470054062

Mushrooms as Functional Foods

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9780470054062: Mushrooms as Functional Foods
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Food scientists will dig into this robust reference onmushrooms

Mushrooms as Functional Foods is a compendium of current researchon the chemistry and biology, nutritional and medicinal value, andthe use of mushrooms in the modern functional foods industry.Topics covered range from the agricultural production of mushroomsto the use of molecular biological techniques like functionalgenomics; from nutritional values of newly cultivated mushroomspecies to the multifunctional effects of the unconventional formof mushroom (sclerotium); from the physiological benefits andpharmacological properties of bioactive components in mushrooms tothe regulation of their use as functional foods and dietarysupplements in different parts of the world. With contributionsfrom leading experts worldwide, this comprehensive reference:

* Reviews trends in mushroom use and research, with extensiveinformation on emerging species
* Includes coverage of cultivation, physiology, and genetics
* Highlights applications in functional foods and medicinaluse
* Covers worldwide regulations and safety issues of mushrooms infunctional foods and dietary supplements
* Discusses the classification, identification, and commercialcollection of newly cultivated mushroom species
* Features a color insert with photographs of different types ofmushrooms

This is an integrated, single-source reference for undergraduatesmajoring in food science and nutrition, postgraduates, andprofessional food scientists and technologists working in thefunctional food area, and medical and health science professionalsinterested in alternative medicines and natural food therapies.

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About the Author:

PETER C.K. CHEUNG, PhD, is the Director of Studies for the Food and Nutritional Sciences Programme in the Department of Biology at the Chinese University of Hong Kong. Professor Cheung is the author or coauthor of more than 150 publications (including journal articles, patents, technical papers, and conference abstracts). He is a current member of the editorial board of the International Journal of Medicinal Mushrooms and a member of the advisory committee of the Journal of Agricultural and Food Chemistry and a member of the board of Journal of Food Composition and Analysis.

Review:

"This well-edited hardcover is an authoritative guide for mushroom biologists, and caters to a range of experts in diverse fields of medicine and horticulture from a nutritional viewpoint. The topics covered in the book's six chapters will speak volumes to researchers and students alike." (Microbiology Today, May 2009)

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Book Description John Wiley and Sons Ltd, United States, 2008. Hardback. Condition: New. 1. Auflage. Language: English. Brand new Book. Food scientists will dig into this robust reference on mushrooms Mushrooms as Functional Foods is a compendium of current research on the chemistry and biology, nutritional and medicinal value, and the use of mushrooms in the modern functional foods industry. Topics covered range from the agricultural production of mushrooms to the use of molecular biological techniques like functional genomics; from nutritional values of newly cultivated mushroom species to the multifunctional effects of the unconventional form of mushroom (sclerotium); from the physiological benefits and pharmacological properties of bioactive components in mushrooms to the regulation of their use as functional foods and dietary supplements in different parts of the world.With contributions from leading experts worldwide, this comprehensive reference: * Reviews trends in mushroom use and research, with extensive information on emerging species * Includes coverage of cultivation, physiology, and genetics * Highlights applications in functional foods and medicinal use * Covers worldwide regulations and safety issues of mushrooms in functional foods and dietary supplements * Discusses the classification, identification, and commercial collection of newly cultivated mushroom species * Features a color insert with photographs of different types of mushrooms This is an integrated, single-source reference for undergraduates majoring in food science and nutrition, postgraduates, and professional food scientists and technologists working in the functional food area, and medical and health science professionals interested in alternative medicines and natural food therapies. Seller Inventory # BTE9780470054062

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Book Description John Wiley and Sons Ltd, United States, 2008. Hardback. Condition: New. 1. Auflage. Language: English. Brand new Book. Food scientists will dig into this robust reference on mushrooms Mushrooms as Functional Foods is a compendium of current research on the chemistry and biology, nutritional and medicinal value, and the use of mushrooms in the modern functional foods industry. Topics covered range from the agricultural production of mushrooms to the use of molecular biological techniques like functional genomics; from nutritional values of newly cultivated mushroom species to the multifunctional effects of the unconventional form of mushroom (sclerotium); from the physiological benefits and pharmacological properties of bioactive components in mushrooms to the regulation of their use as functional foods and dietary supplements in different parts of the world.With contributions from leading experts worldwide, this comprehensive reference: * Reviews trends in mushroom use and research, with extensive information on emerging species * Includes coverage of cultivation, physiology, and genetics * Highlights applications in functional foods and medicinal use * Covers worldwide regulations and safety issues of mushrooms in functional foods and dietary supplements * Discusses the classification, identification, and commercial collection of newly cultivated mushroom species * Features a color insert with photographs of different types of mushrooms This is an integrated, single-source reference for undergraduates majoring in food science and nutrition, postgraduates, and professional food scientists and technologists working in the functional food area, and medical and health science professionals interested in alternative medicines and natural food therapies. Seller Inventory # BZV9780470054062

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