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Informationen zum Autor 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. Klappentext Food scientists will dig into this robust reference on mushroomsMushrooms 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 mushroomsThis 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. Zusammenfassung Mushrooms as Functional Foods provides up-to-date information on the chemistry and biology, cultivation, nutritional and medicinal value, and use of mushrooms in the modern functional foods industry. It covers physiology and genetics and highlights applications for functional food, such as sclerotia, and medicinal uses. Inhaltsverzeichnis Foreword xv Preface xvii Acknowledgments xix Contributors xxi 1 Overview of Mushroom Cultivation and Utilization as Functional Foods 1 Shu-Ting Chang 1.1. Introduction 1 1.2. What Are Mushrooms? 3 1.2.1. Definition of a Mushroom 3 1.2.2. Ecological Classification of Mushrooms 4 1.2.3. Identification of Mushrooms 4 1.3. Concept of Mushroom Biology and Applied Mushroom Biology 6 1.3.1. Mushroom Biology 6 1.3.2. Applied Mushroom Biology 7 1.3.3. Impact of Applied Mushroom Biology 9 1.3.3.1. Nongreen Revolution 9 1.3.3.2. Mushroom Bioremediation 11 1.4. Mushroom Cultivation 11 1.4.1. Major Phases of Mushroom Cultivation 12 1.4.2. Cultivation of Several Selected Mushrooms 13 1.4.2.1. Cultivation of it Agaricus 14 1.4.2.2. Cultivation of Lentinula edodes 14 1.4.2.3. Cultivation of Pleurotus sajor-caju 17 1.4.2.4. Cultivation of Volvariella 17 1.4.2.5. Cultivation of Agaricus brasiliensis 18 1.4.2.6. Cultivation of Ganoderma lucidum 19 1.4.3. Utilization of Mushroom Germplasm 20 1.5. World Mushroom Production 21 1.6. Mushroom Biotechnology 23 1.6.1. N...
