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Fungi in Sustainable Food Production

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Fungi in Sustainable Food Production/ edited by Xiaofeng Dai, Minaxi Sharma, Jieyin Chen.
other author:	Dai, Xiaofeng.
Description:	XII, 234 p. 21 illus., 9 illus. in color.online resource. :
Contained By:	Springer Nature eBook
Subject:	Mycology. -
Online resource:	https://doi.org/10.1007/978-3-030-64406-2
ISBN:	9783030644062

Fungi in Sustainable Food Production
Fungi in Sustainable Food Production[electronic resource] /edited by Xiaofeng Dai, Minaxi Sharma, Jieyin Chen. - 1st ed. 2021. - XII, 234 p. 21 illus., 9 illus. in color.online resource. - Fungal Biology,2198-7785. - 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

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

583968
Mycology.

LC Class. No.: QK600-638

Dewey Class. No.: 579.135

Fungi in Sustainable Food Production
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