Mushrooms as Functional Foods (eBook, PDF)

Redaktion: Cheung, Peter C.

• Format: PDF

Produktbeschreibung

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.

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Produktdetails

• Verlag: John Wiley & Sons
• Seitenzahl: 288
• Erscheinungstermin: 7. Januar 2009
• Englisch
• ISBN-13: 9780470368190
• Artikelnr.: 37291764

Autorenporträt

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.

Inhaltsangabe

Foreword. Preface. Acknowledgments. Contributors. 1. Overview of Mushroom
Cultivation and Utilization as Functional Foods (Shu-Ting Chang). 1.1
Introduction. 1.2 What Are Mushrooms? 1.3 Concept of Mushroom Biology and
Applied Mushroom Biology. 1.4 Mushroom Cultivation. 1.5 World Mushroom
Production. 1.6 Mushroom Biotechnology. 1.7 Development of World Mushroom
Industry Movements. 1.8 Concluding Remarks. References. 2. Molecular
Analysis and Genomic Studies of the Shiitake Mushroom Lentinula edodes
(Hoi-Shan Kwan and Winnie W. Y. Chum) 2.1 Introduction. 2.2 Isolation of
Genes. 2.3 Molecular Genetics. 2.4 Functional Genomic Approaches for Gene
Expression Analysis. 2.5 Transcriptional Regulation. 2.6 Transformation.
2.7 Process Analysis. 2.8 Conclusion. References. 3. Nutritional Value and
Health Benefits of Mushrooms (Peter C.K. Cheung). 3.1 Introduction. 3.2
Wild and Cultivated Edible Mushrooms. 3.3 Production of Cultivated
Mushrooms. 3.4 Nutritional Composition. 3.5 Newly
Cultivated/Nonconventional Mushrooms. 3.6 Nutritional Evaluation. 3.7
Health Benefits of Edible Mushrooms. 3.8 Conclusion. References. 4.
Sclerotia: Emerging Functional Food Derived from Mushrooms (Ka-Hing Wong
and Peter C.K. Cheung). 4.1 Introduction. 4.2 Concepts of Mushroom
Sclerotia. 4.3 Ontogeny of Sclerotia. 4.4 Structure of Sclerotia. 4.5
Cultivation of Mushroom Sclerotia. 4.6 Biochemical, Nutritional, and
Technological Characteristics of Mushroom Sclerotia. 4.7 Biopharmacological
Values of Mushroom Sclerotia of P. tuber-regium, P. rhinoceros, and W.
cocos. 4.8 Conclusion. References. 5. Antitumor and Immunomodulatory
Activities of Mushroom Polysaccharides (Vincent E.C. Ooi). 5.1
Introduction. 5.2 Antitumor Polysaccharides from Mushrooms (Higher Fungi).
5.3 Mechanisms of Antitumor Action of Mushroom Polysaccharides. 5.4
Structure and Antitumor Activity Relationship of Polysaccharides. 5.5
Conclusions. References. 6. Regulatory Issues of Mushrooms as Functional
Foods and Dietary Supplements: Safety and Efficacy (Solomon P. Wasser and
Eden Akavia). 6.1 Introduction. 6.2 Legal and Regulatory Issues of
Introducing and Controlling Dietary Supplements from Medicinal Mushrooms in
Different Countries. 6.3 Safety and Diversity of Dietary Supplement Types
from Culinary-Medicinal Mushrooms. 6.4 Submerged Culturing as the Best
Technique for Obtaining Consistent and Safe Mushroom Products. 6.5
Experiences of Seven Countries in Consolidating Their Food Safety System.
6.6 Summary. References. Index.

Rezensionen

"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)