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020 _a9783030644062
024 7 _a10.1007/978-3-030-64406-2
_2doi
040 _aES-MaUEC
_bspa
_cES-MaUEC
_dES-MaUEC
050 4 _aQK604.2.E27
_b2021 EB
245 0 0 _aFungi in Sustainable Food Production
_cedited by Xiaofeng Dai, Minaxi Sharma, Jieyin Chen
250 _aFirst edition 2021
264 1 _aCham
_bSpringer International Publishing
_c2021
264 4 _c2021
300 _a1 recurso en línea (XII, 234 páginas)
_b21 ilustraciones
336 _2rdacontent
_aTexto
_btxt
337 _2rdamedia
_aelectrónico
_bc
338 _2rdacarrier
_arecurso electrónico
_bcr
347 _aArchivo de texto
_bPDF
490 0 _aFungal Biology
_x2198-7785
490 0 _aBiomedical and Life Sciences (SpringerNature-11642)
490 0 _aBiomedical and Life Sciences (R0) (SpringerNature-43708)
505 0 _aPreface -- 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.
520 3 _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 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.
988 _aSpringer_BiomedLife_2021
650 7 _2embne
_aHongos
_9138683
700 1 _aDai, Xiaofeng.
_eeditor literario
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
700 1 _aSharma, Minaxi.
_eeditor literario
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
700 1 _aChen, Jieyin.
_eeditor literario
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
776 0 8 _iPrinted edition:
_z9783030644055
776 0 8 _iPrinted edition:
_z9783030644079
776 0 8 _iPrinted edition:
_z9783030644086
856 4 0 _uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-030-64406-2
_zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942 _2lcc
_cLE
998 _b01/2022
_dz
_ek
_zSI