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,...

Под заказ:
	OZON.ru - 6933 руб.	Перейти

Рейтинг книги: 5 из 5, 8 голос(-ов).