| 书目名称 | Fungi in Sustainable Food Production |
| 编辑 | Xiaofeng Dai,Minaxi Sharma,Jieyin Chen |
| 视频video | |
| 概述 | Presents research on the challenges and potential of fungal contribution in agriculture for food substantiality.Includes insights into use of microbial consortia for food processing of biobased produc |
| 丛书名称 | Fungal Biology |
| 图书封面 |  |
| 描述 | .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 potentialof fungi for a more sustainable world must be realized to address global challenges of climate change, higher demands on natural resources.. |
| 出版日期 | Book 2021 |
| 关键词 | Fungal foods; Fungal products; Sustainable food development; Bioprocessing; Fungal glycans; Fungal mycoto |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-3-030-64406-2 |
| isbn_softcover | 978-3-030-64408-6 |
| isbn_ebook | 978-3-030-64406-2Series ISSN 2198-7777 Series E-ISSN 2198-7785 |
| issn_series | 2198-7777 |
| copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl |
发表于 2025-3-21 16:14:35
