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| Link zu diesem Datensatz | https://d-nb.info/138004457X |
| Titel | Fungi / edited by Pablo Navarro Simarro |
| Person(en) | Navarro Simarro, Pablo (Herausgeber) |
| Organisation(en) | SpringerLink (Online service) (Sonstige) |
| Ausgabe | 1st ed. 2026 |
| Verlag | New York, NY : Springer US, Imprint: Humana |
| Zeitliche Einordnung | Erscheinungsdatum: 2026 |
| Umfang/Format | Online-Ressource, XIV, 316 p. 48 illus., 40 illus. in color. : online resource. |
| Andere Ausgabe(n) |
Printed edition:: ISBN: 978-1-0716-4988-6 Printed edition:: ISBN: 978-1-0716-4990-9 Printed edition:: ISBN: 978-1-0716-4991-6 |
| Inhalt | Exploring mushroom diversity: systematics and chemical insights -- Basic mushroom extracts -- Fungal polysaccharides: purification and characterization -- Extraction strategy for enhancing solubility of mushroom polysaccharide extracts: From insoluble fractions to bioactive compounds -- Mushroom Phenolic Compounds: Identification, Quantification and Biological Properties -- Extraction and measurement of ergosterol in mushroom and mushroom substrate -- Identification of aromas and VOC in solid state fermented foods -- Multimycotoxin analysis in grains by UHPLC-MS/MS -- Analysis of mineral elements contents in fungi -- Fungal characterization and identification: genomic and transcriptomic approaches -- Study of the anti-inflammatory potential of mushrooms -- Evaluating prebiotic potential -- Antimicrobial compounds in mushrooms and methods to evaluate them -- Functional flours from Agaricus bisporus stem waste -- Mushroom and their co-products as flavor enhancers in salt-reduced food -- Edible mushroom-based films and coatings: properties, development and applications -- Mushroom-based edible films and coatings with nanointegration -- Fungal-based foods beyond mushrooms: traditional practices and modern innovations -- Filamentous fungi for the valorization of plant-based foods and by-products: Protocols and Applications -- Rhizopus oligosporus and the evolution of tempeh from tradition to modern uses -- Production of neurosporaxanthin-rich extract from Fusarium fujikuroi with potential uses as food or feed additive |
| Persistent Identifier |
URN: urn:nbn:de:101:1-2510280311324.850461015312 DOI: 10.1007/978-1-0716-4989-3 |
| URL | https://doi.org/10.1007/978-1-0716-4989-3 |
| ISBN/Einband/Preis | 978-1-0716-4989-3 |
| Sprache(n) | Englisch (eng) |
| Beziehungen | Methods and Protocols in Food Science |
| DDC-Notation | 572.36 (maschinell ermittelte DDC-Kurznotation) |
| Sachgruppe(n) | 570 Biowissenschaften, Biologie |
| Online-Zugriff | Archivobjekt öffnen |
Treffer 197 von 4510513
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