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:
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* 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
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* 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.
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Mushrooms as
Functional Foods
Peter C. Cheung
Wiley-Interscience,
2008
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