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Mushroom Technology Book from C.H.I.P.S.

Mushrooms as Functional Foods
edited by Peter C.K. Cheung

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.

Features:

  • 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

Contents

1. An Overview of Mushroom Cultivation and Utilization as Functional Foods

  • What Are Mushrooms?
  • Definition of a Mushroom
  • The Concept of Mushroom Biology and Applied Mushroom Biology
  • Mushroom Cultivation
  • World Mushroom Production
  • Mushroom Biotechnology
  • Development of World Mushroom Industry Movements

2. Molecular Analysis & Genomic Studies of the Shiitake Mushroom Lentinula edodes

  • Isolation of Genes
  • Molecular Genetics
  • Functional Genomic Approaches for Gene Expression Analysis
  • Transcriptional Regulation
  • Transformation
  • Process Analysis

3. Nutritional Value and Health Benefits of Mushrooms

  • Wild and Cultivated Edible Mushrooms
  • Production of Cultivated Mushrooms
  • Nutritional Composition
  • Newly Cultivated/Nonconventional Mushrooms
  • Nutritional Evaluation
  • Health Benefits of Edible Mushrooms

4. Sclerotia: An Emerging Functional Food Derived from Mushrooms

  • Concepts of Mushroom sclerotia
  • Ontogeny of Sclerotia
  • Structure of Sclerotia
  • Cultivation of Mushroom Sclerotia
  • Biochemical, Nutritional, and Technological Characteristics of Mushroom Sclerotia
  • Biopharmacological Values of Mushroom Sclerotia of P. tuber-regium, P. rhinoceros, and W. cocos

5. Antitumor and Immunomodulatory Activities of Mushroom Polysaccharides

  • Antitumor Polysaccharides from Mushrooms (Higher Fungi)
  • Mechanisms of Antitumor Action of Mushroom Polysaccharides
  • Structure and Antitumor Activity Relationship of Polysaccharides

6. Regulatory Issues of Mushrooms as Functional Foods and Dietary Supplements: Safety and Efficacy

  • Legal and Regulatory Issues of Introducing and Controlling Dietary Supplements from Medicinal Mushrooms in Different Countries
  • Safety and Diversity of Dietary Supplement Types from Culinary-Medicinal Mushrooms
  • Submerged Culturing as the Best Technique for Obtaining Consistent and Safe Mushroom Products
  • Experiences of Seven Countries in Consolidating Their Food Safety System

Index

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Mushrooms as Functional Foods
edited by Peter C.K. Cheung
2008 259 pages $88.95 + shipping
Texas residents please add 6.75 % sales tax

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