Cordyceps Fungus - Wu, Jian-Yong; Nie, Shaoping; Khiang Goh, Teik
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Cordyceps fungus: Scientific discoveries and health products provides a systematic and comprehensive description of the process technology, product quality and beneficial functions, and the underlying scientific background. Divided in 7 chapters, the book covers the development of knowledge and technology in related areas, such as polysaccharides as major bioactive ingredients, biological characteristics, chemical composition and bioactivities, traditional uses and mycelial fermentation of cordyceps sinensis, besides analysis and characterization, bioactivity assessment, anti-inflammation…mehr

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Produktbeschreibung
Cordyceps fungus: Scientific discoveries and health products provides a systematic and comprehensive description of the process technology, product quality and beneficial functions, and the underlying scientific background. Divided in 7 chapters, the book covers the development of knowledge and technology in related areas, such as polysaccharides as major bioactive ingredients, biological characteristics, chemical composition and bioactivities, traditional uses and mycelial fermentation of cordyceps sinensis, besides analysis and characterization, bioactivity assessment, anti-inflammation activity, and conclusions and future perspectives of cordyceps fungus. Written by world-leading authorities in the area, this book serves as a valuable reference for this special and valuable fungal species, but also for other medicinal fungi.
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Autorenporträt
Dr. Wu is a Research Professor at the Department of Applied Biology & Chemical Technology, at The Hong Kong Polytechnic University. He has a bachelor of Science from Hebei Institute of Chemical Engineering, a PhD from Queen's University at Kingston and a Master of Science from Tianjin University. His major research interests are bioprocess engineering and technology with medicinal fungi and plant tissue cultures; food science and engineering; functional foods; and ultrasound-assisted extraction and processing of food and medicinal products. He has published several works in high impact factor journals, as well as book chapters. He has also served as a guest editor in Carbohydrate Polymers (Elsevier) and International Journal of Biological Macromolecules (Elsevier).