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Book Cover
Author Cheung, Peter C. K.

Title Mushrooms as functional foods / edited by Peter C.K. Cheung
Published Hoboken, N.J. : John Wiley, [2008]
Online access available from:
Wiley Online Books    View Resource Record  
ProQuest Ebook Central Subscription Collection    View Resource Record  
EBSCO eBook Academic Collection    View Resource Record  


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)
0470368195 (electronic bk.)
1613448643 (electronic bk.)
9780470054062 (cloth)
9780470368190 (electronic bk.)
9781613448649 (electronic bk.)