1. Overview of Mushroom Cultivation and Utilization as Functional Foods

  1. Peter C. K. Cheung
  1. Shu-Ting Chang

Published Online: 6 JAN 2009

DOI: 10.1002/9780470367285.ch1

Mushrooms as Functional Foods

Mushrooms as Functional Foods

How to Cite

Chang, S.-T. (2008) Overview of Mushroom Cultivation and Utilization as Functional Foods, in Mushrooms as Functional Foods (ed P. C. K. Cheung), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470367285.ch1

Editor Information

  1. Food and Nutritional Sciences Programme, Department of Biology, The Chinese University of Hong Kong, Hong Kong, China

Author Information

  1. Department of Biology, The Chinese University of Hong Kong, Hong Kong, China

Publication History

  1. Published Online: 6 JAN 2009
  2. Published Print: 29 AUG 2008

ISBN Information

Print ISBN: 9780470054062

Online ISBN: 9780470367285

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Keywords:

  • mycophiles and mycophobes;
  • mushroom biology and applied mushroom biology;
  • mushroom industry and mushroom biotechnology

Summary

This chapter contains sections titled:

  • Introduction

  • What Are Mushrooms?

  • Concept of Mushroom Biology and Applied Mushroom Biology

  • Mushroom Cultivation

  • World Mushroom Production

  • Mushroom Biotechnology

  • Development of World Mushroom Industry Movements

  • Concluding Remarks

  • References