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Fungi in sustainable food production

Chen, Jieyin.

Fungi in sustainable food production

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Fungi in sustainable food productionedited by Xiaofeng Dai, Minaxi Sharma, Jieyin Chen.
其他作者:	Dai, Xiaofeng.
出版者:	Cham :Springer International Publishing :2021.
面頁冊數:	xii, 234 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
標題:	Fungi in agriculture.
電子資源:	https://doi.org/10.1007/978-3-030-64406-2
ISBN:	9783030644062$q(electronic bk.)

Fungi in sustainable food production
Fungi in sustainable food production[electronic resource] /edited by Xiaofeng Dai, Minaxi Sharma, Jieyin Chen. - Cham :Springer International Publishing :2021. - xii, 234 p. :ill., digital ;24 cm. - Fungal biology,2198-7777. - Fungal biology..

Preface -- Fungi as edible food -- Fungal production of food ingredients -- Fungal productions of biological active protein -- Fungal production of dietary fibers -- Fungal glycans -- Fungal production of bicatalysis for food applications -- Fungal production of biobased products -- Fungal mycotoxins -- Fungi in food bioprocessing -- Fungi in food processing of biobased products -- Fungal production of food supplements -- Index.

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.

ISBN: 9783030644062$q(electronic bk.)

Standard No.: 10.1007/978-3-030-64406-2doiSubjects--Topical Terms:

267357
Fungi in agriculture.

LC Class. No.: QK604.2.E27 / F864 2021

Dewey Class. No.: 571.29

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520 $a 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.
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