Fungi in sustainable food production
著者
書誌事項
Fungi in sustainable food production
(Fungal biology)
Springer, c2021
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
This book presents research on the challenges and potential of fungal contribution in agriculture for food substantiality. Research on fungi plays an essential role in the improvement of biotechnologies which lead global sustainable food production. Use of fungal processes and products can bring increased sustainability through more efficient use of natural resources. Fungal inoculum, introduced into soil together with seed, can promote more robust plant growth through increasing plant uptake of nutrients and water, with plant robustness being of central importance in maintaining crop yields. Fungi are one of nature's best candidates for the discovery of food ingredients, new drugs and antimicrobials. As fungi and their related biomolecules are increasingly characterized, they have turned into a subject of expanding significance. The metabolic versatility makes fungi interesting objects for a range of economically important food biotechnology and related applications. The potential of fungi for a more sustainable world must be realized to address global challenges of climate change, higher demands on natural resources.
目次
Preface
1. Fungi as edible food
Prof. Gerardo Diaz-Godinez
Laboratorio de Biotecnologia,
Centro de Investigacion en Ciencias Biologicas,
9 Universidad Autonoma de Tlaxcala, Ixtacuixtla, Tlax.
Mexico
Email: diazgdo@hotmail.com
2. Fungal production of food ingedients
Dr. M.A. Diaz De Rienzo
School of Chemical Engineering and Analytical Science,
The University of Manchester, Manchester, M13 9PL, UK,
Email: mayri.diazderienzo@manchester.ac.uk, mayriales@gmail.com
3. Fungal production of biological active protein
Dr. Vishal Prasad
Assistant Professor
Institute of Environment and Sustainable Development
Banaras Hindu University
Varanasi-221005
Cell No. +91-9161863763
Email: ways2good@gmail.com
4. Fungal production of dietry fibers
Dr. Peter C.K.Cheung
Food and Nutritional Sciences, School of Life Sciences,
The Chinese University of Hong Kong, Hong Kong, China.
Email: petercheung@cuhk.edu.hk
5. Fungal glycans
Dr. Anthonia O'Donovan,
Applied Biology and Biopharmaceuticals Sciences,
Department of Science,
Galway-Mayo Institute of Technology, Galway, Ireland,
Email: toniodonovan@gmail.com
6. Fungal productions of bicatalysis for food applications
Dr. Hyungdon Yun
Department of Bioscience and Biotechnology,
Konkuk University, South Korea,
Email: hyungdon@konkuk.ac.kr
7. Funagl production of biobased products
Dr. Brent Erickson,
Biotechnology Industry Organization (BIO),
Industrial & Environmental Section, 1201 Maryland Ave., SW, Suite 900,
Washington, DC 20024, USA
E-mail: berickson@bio.org
8. Fungal mycotoxins
Dr. Venkata Ramana
DRDO-BU Center for Lifesciences, Bharathiar University Campus,
Coimbatore, Tamil Nadu, India-641046
Email: ramana.micro@gmail.com
9. Fungi in food bioprocessing
Dr. Shalini Singh
IIT Jammu
Email: shalinisingh.iit@gmail.com
10. Fungi in food processing of biobased products
Dr. Ram Naraian
Associate Professor,
Department of Biotechnology,
Mushroom Training and Research Centre,
Faculty of Science,
Veer Bahadur Singh Purvanchal University
Jaunpur-222003 (U.P.)
India.
Phone: +91-9453037072,
+91-8604793064
Email: ramnarain_itrc@rediffmail.com
11. Fungal production of food supplements
Prof. Marcela Claudia Pagano
Department of Plant-Microbial Interaction,
Federal University of Ceara
Brazil
Email: marpagano@gmail.com
Index
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