Description
Book SynopsisThousands of organisms fall under the umbrella of fungal species, many with unique properties; some innocuous, some useful and some harmful. This book covers the chemical composition and nutraceutical and pharmaceutical properties of edible fungi. It provides updates, future trends and perspectives on edible fungi, their nutritional properties, chemical features and different biological activities ascribed to them. Linking their functional use with different food products, it details the many health related properties of edible fungi. Phenolic acids, fatty acids, macromolecules, and different terpenes and steroids are presented as compounds with health improving properties. The book also discusses current technologies for mushroom cultivation and cultural use of mushrooms around the globe. Intended for food scientists and technologists, this book offers insights into current research and developments on edible fungi and will stimulate additional research in this area. It could also be considered as a supplementary text for courses such as applied or medical mycology.
Table of ContentsDiversity of the Fungi Kingdom: Molecular Tools to Distinguish Mushrooms Considered Safe and Unsafe in Human Health; Update on Research Data on Nutrient Composition of Mushrooms and Their Potentials in the Future Human Diets; Updates on Fatty Acids in Mushrooms: Content, Characterization, and Biological Effects; Bioactive Phenolic Compounds from Mushrooms; Bioactive Properties of Mushrooms with Potential Health Benefits; Macromolecules in Fungi with Pharmaceutical Potential; Terpenes and Steroids in Fungi Used in the Daily Diet; Cultivation of Mushrooms Widely Appreciated by Consumers; The Cultural use of Mushrooms; Application of Mushrooms in the Food Industry; The Global Market of Mushrooms, Their Uses as Dietary Supplements and Associated Safety Issues
