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Book Cover
Author Cheung, Peter C. K.

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

Publication Info. Hoboken, N.J. : John Wiley, [2008]


Location Call No. Status
 Rocky Hill - Downloadable Materials  EBSCO Ebook    Downloadable
Rocky Hill cardholders click here to access this title from EBSCO
Description 1 online resource (xxi, 259 pages) : illustrations (some color)
Bibliography Includes bibliographical references and index.
Contents An overview of mushroom cultivation and utilization as functional foods -- Molecular analysis and genomic studies of the shiitake mushroom Lentinula edodes -- Nutritional value and health benefits of mushrooms -- Sclerotia : an emerging functional food derived from mushrooms -- Antitumor and immunomodulatory activities of mushroom polysaccharides -- Regulatory issues of mushrooms as functional foods and dietary supplements : safety and efficacy.
Note Print version record.
Summary Food scientists will dig into this robust reference on mushrooms. 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 fo.
Subject Mushrooms -- Therapeutic use.
Functional foods.
Agaricales -- chemistry.
Food Analysis.
Food Technology.
Food -- Analysis.
Just the facts learning series (Cerebellum Corporation)
MEDICAL -- Pharmacology.
Functional foods. (OCoLC)fst00936070
Mushrooms -- Therapeutic use. (OCoLC)fst01030250
Indexed Term Electronic books
Other Form: Print version: Cheung, Peter C.K. Mushrooms as functional foods. Hoboken, N.J. : John Wiley, ©2008 (DLC) 2007050403
Standard No. 10.1002/9780470367285 doi
ISBN 9780470368190 (electronic bk.)
0470368195 (electronic bk.)
9781613448649 (electronic bk.)
1613448643 (electronic bk.)
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