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Book Cover
E-book
Author Cheung, Peter C. K.

Title Mushrooms as functional foods / edited by Peter C.K. Cheung
Published Hoboken, N.J. : John Wiley, [2008]
©2008
Online access available from:
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Description 1 online resource (xxi, 259 pages) : illustrations (some color)
Contents An overview of mushroom cultivation and utilization as functional foods -- Molecular analysis & genomic studies of the shiitake mushroom Lentinula edodes -- Nutritional value and health benefits of mushrooms -- Sclerotia : an emerging functional food derived from mushrooms -- Antitumor and immunomodulatory activities of mushroom polysaccharides -- Regulatory issues of mushrooms as functional foods and dietary supplements : safety and efficacy
Summary 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 fo
Analysis Electronic books
Bibliography Includes bibliographical references and index
Notes Print version record
Subject Functional foods.
Mushrooms -- Therapeutic use.
Agaricales -- chemistry.
Food Analysis.
Food Technology.
Form Electronic book
LC no. 2007050403
ISBN 0470054069 (cloth)
0470367288
0470368195 (electronic bk.)
1613448643 (electronic bk.)
6612008857
9780470054062 (cloth)
9780470367285
9780470368190 (electronic bk.)
9781613448649 (electronic bk.)
9786612008856