The aim of this volume is to provide food scientists, biotechnologists and biochemists with a compilation of protocols focused on the extraction of bioactive compounds from fungi. Across its 21 chapters, the volume explores three fundamental areas: the extraction, quantification, and identification of fungal bioactive compounds; the evaluation of their effects on health; and the development of novel functional foods. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.
Authoritative and cutting-edge, Fungi aims to be comprehensive guide for researchers in the field.
Januar 2026, ca. 374 Seiten, Methods and Protocols in Food Science, Englisch
Springer EN
978-1-0716-4988-6