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001435574 001__ 1435574
001435574 003__ OCoLC
001435574 005__ 20230309003901.0
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001435574 019__ $$a1245664226$$a1284940126
001435574 020__ $$a9783030644062$$q(electronic bk.)
001435574 020__ $$a3030644065$$q(electronic bk.)
001435574 020__ $$z9783030644055
001435574 020__ $$z3030644057
001435574 0247_ $$a10.1007/978-3-030-64406-2$$2doi
001435574 035__ $$aSP(OCoLC)1245472876
001435574 040__ $$aYDX$$beng$$erda$$epn$$cYDX$$dGW5XE$$dOCLCO$$dEBLCP$$dOCLCF$$dN$T$$dUKAHL$$dQGK$$dOCLCQ$$dWAU$$dOCLCO$$dOCLCQ
001435574 049__ $$aISEA
001435574 050_4 $$aQK604.2.E27
001435574 08204 $$a571.2/9$$223
001435574 24500 $$aFungi in sustainable food production /$$cXiaofeng Dai, Minaxi Sharma, Jieyin Chen, editors.
001435574 264_1 $$aCham :$$bSpringer,$$c[2021]
001435574 300__ $$a1 online resource (xii, 234 pages) :$$billustrations (some color)
001435574 336__ $$atext$$btxt$$2rdacontent
001435574 337__ $$acomputer$$bc$$2rdamedia
001435574 338__ $$aonline resource$$bcr$$2rdacarrier
001435574 4901_ $$aFungal biology
001435574 500__ $$aIncludes index.
001435574 504__ $$aIncludes bibliographical references and index.
001435574 5050_ $$aIntro -- Foreword -- Preface -- Contents -- About the Editors -- Chapter 1: Fungal Byproducts in Food Technology -- 1.1 Introduction -- 1.2 Use of Fungi in Food Biotechnology -- 1.3 Fungal Byproducts -- 1.3.1 Proteins from Filamentous Fungi Biomass -- 1.3.2 Byproducts from Fungal Fermentation -- 1.3.3 Fungal Chitosan -- 1.3.4 Other Fungal Byproducts -- 1.4 Unenviable Fungal Byproducts -- 1.5 Conclusion and Future Prospects -- References -- Chapter 2: Fungal Production of Dietary Fibers -- 2.1 Definition -- 2.2 Introduction -- 2.3 Production
001435574 5058_ $$a2.3.1 Preparation of Fungus (Mushroom) as Dietary Fiber -- 2.3.2 Commercial Mushroom Production in the Asian Tradition -- 2.4 Importance -- 2.5 Conclusion -- 2.6 Future Prospects -- References -- Chapter 3: GRAS Fungi: A New Horizon in Safer Food Product -- 3.1 Introduction -- 3.2 History of GRAS -- 3.3 Fungi in All Quarters -- 3.4 Fungi in Food -- 3.4.1 Directly Consumed as Food -- 3.4.2 Secondary Metabolites -- 3.4.3 Alcoholic Beverages -- 3.5 Applications -- 3.5.1 Exploited as Nutraceuticals -- 3.5.2 Antioxidant Activity -- 3.5.3 Increased Shelf-Life of Vegetables and Fruits
001435574 5058_ $$a3.5.4 Flavouring Agent -- 3.5.5 Colouring Agent -- 3.6 List of GRAS-Certified Fungi and Their Products -- 3.7 Concern of GRAS Ingredients -- References -- Chapter 4: Fungi in Food Bioprocessing -- 4.1 Introduction -- 4.2 Useful Fungi -- 4.3 Fermentation Processes -- 4.3.1 Natural Fermentation -- 4.3.2 Starter-Mediated Single-Stage Fermentation -- 4.3.3 Multiple-Stage Fermentation -- 4.4 Fermented Products: Manufacturing and Fungal Species Involved -- 4.4.1 Bread -- 4.4.1.1 Baker's Yeast -- 4.4.1.2 Baking Technology -- Bulk Fermentation Process -- The Mechanical Dough Development Method
001435574 5058_ $$a4.4.2 Sufu (Furu) -- 4.4.2.1 Naturally Fermented Sufu -- 4.4.2.2 Enzymatically Produced Sufu -- 4.4.2.3 Bacterial Fermented Sufu -- 4.4.2.4 Fungal Fermented Sufu -- 4.4.2.5 Grey Sufu -- 4.4.2.6 White Sufu -- 4.4.2.7 Red Sufu -- 4.4.2.8 Other Types -- 4.4.2.9 Mycology of Sufu -- 4.4.2.10 Manufacturing Process -- Preparation of Tofu -- Preparation of Pehtze (Pizi) -- Salting -- Ripening -- 4.4.3 Red Kojic Rice -- 4.4.3.1 Fungi Involved -- 4.4.3.2 Manufacturing Process -- 4.4.4 Soy Sauce -- 4.4.4.1 Fungal Species Involved -- 4.4.4.2 Manufacturing Process -- 4.4.5 Tempe -- 4.4.5.1 Mycology of Tempe
001435574 5058_ $$a4.4.5.2 Manufacturing Process -- 4.4.6 Wine -- 4.4.6.1 Mycology of Wine Fermentation -- 4.4.6.2 Manufacturing Process -- 4.5 Conclusion -- References -- Chapter 5: Fungal Productions of Biological Active Proteins -- 5.1 Fungi as Source of Bioactive Proteins -- 5.2 Inhibition of Angiotensin-Converting Enzyme by Mushroom -- 5.3 Antioxidant -- 5.4 Antifungal -- 5.5 Ribosome-Inactivating Proteins -- 5.6 Antibacterial -- 5.7 Conclusions -- References -- Chapter 6: Fungal Pectinases: Production and Applications in Food Industries -- 6.1 Introduction -- 6.2 Biochemical Characteristics of Pectinases
001435574 506__ $$aAccess limited to authorized users.
001435574 520__ $$aThis book presents research on the challenges and potential of fungal contribution in agriculture for food substantiality. Research on fungi plays an essential role in the improvement of biotechnologies which lead global sustainable food production. Use of fungal processes and products can bring increased sustainability through more efficient use of natural resources. Fungal inoculum, introduced into soil together with seed, can promote more robust plant growth through increasing plant uptake of nutrients and water, with plant robustness being of central importance in maintaining crop yields. Fungi are one of natures best candidates for the discovery of food ingredients, new drugs and antimicrobials. As fungi and their related biomolecules are increasingly characterized, they have turned into a subject of expanding significance. The metabolic versatility makes fungi interesting objects for a range of economically important food biotechnology and related applications. The potential of fungi for a more sustainable world must be realized to address global challenges of climate change, higher demands on natural resources.
001435574 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed April 14, 2021).
001435574 650_0 $$aFungi in agriculture.
001435574 650_0 $$aSustainable agriculture.
001435574 650_6 $$aChampignons en agriculture.
001435574 650_6 $$aAgriculture durable.
001435574 655_0 $$aElectronic books.
001435574 7001_ $$aDai, Xiaofeng,$$eeditor.
001435574 7001_ $$aSharma, Minaxi,$$eeditor.
001435574 7001_ $$aChen, Jieyin,$$eeditor.
001435574 77608 $$iPrint version:$$z3030644057$$z9783030644055$$w(OCoLC)1202052348
001435574 830_0 $$aFungal biology (Springer (Firm))
001435574 852__ $$bebk
001435574 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-030-64406-2$$zOnline Access$$91397441.1
001435574 909CO $$ooai:library.usi.edu:1435574$$pGLOBAL_SET
001435574 980__ $$aBIB
001435574 980__ $$aEBOOK
001435574 982__ $$aEbook
001435574 983__ $$aOnline
001435574 994__ $$a92$$bISE