4. Sclerotia: Emerging Functional Food Derived from Mushrooms

  1. Peter C. K. Cheung
  1. Ka-Hing Wong1 and
  2. Peter C. K. Cheung2

Published Online: 6 JAN 2009

DOI: 10.1002/9780470367285.ch4

Mushrooms as Functional Foods

Mushrooms as Functional Foods

How to Cite

Wong, K.-H. and Cheung, P. C. K. (2008) Sclerotia: Emerging Functional Food Derived from Mushrooms, in Mushrooms as Functional Foods (ed P. C. K. Cheung), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470367285.ch4

Editor Information

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

Author Information

  1. 1

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

  2. 2

    Food and Nutritional Sciences Programme, 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:

  • mushroom sclerotia - emerging functional food;
  • sclerotia mushroom and nutritional evaluation;
  • mushroom sclerotia - biopharmacological values

Summary

This chapter contains sections titled:

  • Introduction

  • Concepts of Mushroom Sclerotia

  • Ontogeny of Sclerotia

  • Structure of Sclerotia

  • Cultivation of Mushroom Sclerotia

  • Biochemical, Nutritional, and Technological Characteristics of Mushroom Sclerotia

  • Biopharmacological Values of Mushroom Sclerotia of P. tuber-regium, P. rhinocerus, and W. cocos

  • Conclusion

  • References