Fungi by Pablo Navarro Simarro, 2025

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.

Preface
Fungi play a crucial role in nutrient recycling within terrestrial ecosystems and, for centuries, have helped us upcycle agricultural by-products. Thanks to their powerful enzymatic machinery, they can break down substrates such as straw or compost, giving rise to fruiting bodies, mycelium, and even spores that can be both nutritious and beneficial to health.
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