Fungi in Sustainable Food Production / Fungal Biology (PDF)
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...
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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. Thepotential of fungi for a more sustainable world must be realized to address global challenges of climate change, higher demands on natural resources.
Dr. Minaxi Sharma is currently working as ERA Chair VALORTECH-Senior Research Scientist, Estonian University of Life Sciences (EMU), Tartu, Estonia. Before joining EMU- Estonia, she worked as Assistant Professor for two years with teaching and research responsibilities, in the Department of Food Technology, Eternal University, Baru Sahib, Himachal Pradesh, India. She obtained her doctorate degree in Dairy Chemistry from National Dairy Research Institute, Karnal (India). She has 9+ years of extensive experience in the research area of: applications of antimicrobial nanoencapsulation of plant essential oils in dairy foods for the enhancement of shelf life (doctoral), probiotic-Indian dairy products
Jieyin Chen worked in the Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (2013 January - 2020 March) and now is currently working as professor at The Institute of Plant Protection, CAAS. He devotes himself on the research of phytopathogen and food quality and safety, and, has published over 40 papers.
- 2021, 1st ed. 2021, 234 Seiten, Englisch
- Herausgegeben: Xiaofeng Dai, Minaxi Sharma, Jieyin Chen
- Verlag: Springer International Publishing
- ISBN-10: 3030644065
- ISBN-13: 9783030644062
- Erscheinungsdatum: 06.04.2021
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- Größe: 3.99 MB
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