Fungi in sustainable food production [electronic resource] / edited by Xiaofeng Dai, Minaxi Sharma, Jieyin Chen.
- 其他作者：
- 其他題名：
- Fungal biology.
- 出版： Cham : Springer International Publishing :Imprint: Springer 2021.
- 叢書名： Fungal biology,
- 主題： Fungi in agriculture. , Sustainable agriculture. , Mycology. , Microbiology. , Plant Genetics and Genomics. , Plant Systematics/Taxonomy/Biogeography. , Plant Anatomy/Development.
- ISBN： 9783030644062 (electronic bk.) 、 9783030644055 (paper)
- URL：
電子書(校內)
點擊此處查看電子書
- 一般註：E1103學校採購電子書 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.
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讀者標籤：
- 系統號： 000293383 | 機讀編目格式
館藏資訊
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.
摘要註
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.
