Fungi in sustainable food production

著者

• Dai, Xiaofeng
• Sharma, Minaxi
• Chen, Jieyin

書誌事項

Fungi in sustainable food production

Xiaofeng Dai, Minaxi Sharma, Jieyin Chen, editors

（Fungal biology）

Springer, c2021

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: [e-mail] 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: [e-mail], [e-mail] 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. [phone] Email: [e-mail] 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: [e-mail] 5. Fungal glycans Dr. Anthonia O'Donovan, Applied Biology and Biopharmaceuticals Sciences, Department of Science, Galway-Mayo Institute of Technology, Galway, Ireland, Email: [e-mail] 6. Fungal productions of bicatalysis for food applications Dr. Hyungdon Yun Department of Bioscience and Biotechnology, Konkuk University, South Korea, Email: [e-mail] 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: [e-mail] 8. Fungal mycotoxins Dr. Venkata Ramana DRDO-BU Center for Lifesciences, Bharathiar University Campus, Coimbatore, Tamil Nadu, India-641046 Email: [e-mail] 9. Fungi in food bioprocessing Dr. Shalini Singh IIT Jammu Email: [e-mail] 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: [phone] Email: [e-mail] 11. Fungal production of food supplements Prof. Marcela Claudia Pagano Department of Plant-Microbial Interaction, Federal University of Ceara Brazil Email: [e-mail] Index

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詳細情報

• NII書誌ID(NCID): BC09881811
• ISBN:
  • 9783030644055
• 出版国コード: sz
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Cham
• ページ数/冊数: xii, 234 p.
• 大きさ: 25 cm
• 件名:
  • FREE : Fungi -- Economic aspects
  • FREE : Fungi in agriculture
  • FREE : Sustainable agriculture
• 親書誌ID:
  • BB13059550