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dc.contributor.editorKumar Passari, Ajit
dc.contributor.editorSánchez, Sergio
dc.date.accessioned2021-04-20T16:18:28Z
dc.date.available2021-04-20T16:18:28Z
dc.date.issued2020
dc.identifierONIX_20210420_9781789859560_2932
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/67572
dc.description.abstractThe mushroom has a wide number of medicinal properties such as being an antioxidant, antimicrobial, anticancer, antidiabetic, immune enhancer, and also used for the treatment of various diseases such as anthelmintic, anti-inflammatory, antipyretics, etc. According to current information, there are approximately twelve-thousand species in the world, and out of them, 2000 species are reported as being edible. Around 35 edible mushroom varieties are cultivated commercially, whereas almost 200 wild species could be used for medicinal purposes. This book also covers the diversity of edible mushrooms and describes several applications as an alternative source for food production and clinical approach. This book includes: • the diverse types of mushroom and their enzymatic activity • importance of nutritional properties along with their food product development • industrial and clinical applications of macro fungi, i.e., degradation of dyes, anticancer, antimicrobial, antioxidant, etc.
dc.languageEnglish
dc.subject.classificationthema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSG Microbiology (non-medical)en_US
dc.subject.otherMycology, fungi (non-medical)
dc.titleAn Introduction to Mushroom
dc.typebook
oapen.identifier.doi10.5772/intechopen.86908
oapen.relation.isPublishedBy78a36484-2c0c-47cb-ad67-2b9f5cd4a8f6
oapen.relation.isbn9781789859560
oapen.relation.isbn9781789859553
oapen.relation.isbn9781838810467
oapen.imprintIntechOpen
oapen.pages148


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