Research Catalog

Title

Mushrooms as functional foods / edited by Peter C.K. Cheung.

Publication

Hoboken, N.J. : John Wiley & Sons, [2008], ©2008.

Supplementary Content

Publisher description

Items in the Library & Off-site

Details

Additional Authors

Cheung, Peter C. K.

Description

xxi, 259 pages, 8 unnumbered pages of plates : illustrations (some color); 25 cm

Summary

"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. This is an integrated, single-source reference for undergraduates majoring in food science and nutrition, postgraduates, and professional food scientists and technologists working in the functional food area, and medical and health science professionals interested in alternative medicines and natural food therapies."--BOOK JACKET.

Subject

• Mushrooms > Therapeutic use
• Functional foods
• Agaricales > chemistry
• Food Analysis
• Food Technology

Bibliography (note)

• Includes bibliographical references and index.

Contents

1. Overview of mushroom cultivation and utilization as functional foods / Shu-Ting Chang -- 2. Molecular analysis and genomic studies of shiitake mushroom Lentinula edodes / Hoi-Shan Kwan and Winnie W. Y. Chum -- 3. Nutritional value and health benefits of mushrooms / Peter C. K. Cheung -- 4. Sclerotia : emerging functional food derived from mushrooms / Ka-Hing Wong and Peter C. K. Cheung -- 5. Antitumor and immunomodulatory activities of mushroom polysaccharides / Vincent E. C. Ooi -- 6. Regulatory issues of mushrooms as functional foods and dietary supplements : safety and efficacy / Solomon P. Wasser and Eden Akavia.

ISBN

• 9780470054062 (cloth)
• 0470054069 (cloth)

LCCN

2007050403

OCLC

• ocn184963045
• 184963045
• SCSB-5434308

Owning Institutions

Columbia University Libraries