Mushroom Bioactives: Bridging Food, Biotechnology, and Nanotechnology for Health and Innovation
In recent years, the convergence of food science and nanotechnology has revolutionized the way bioactive compounds are extracted, delivered and utilized for therapeutic and functional purposes. This book presents an in-depth analysis of how emerging biotechnological tools enhance the bioavailability...
Guardat en:
| Autor corporatiu: | |
|---|---|
| Altres autors: | |
| Format: | Electrònic eBook |
| Idioma: | anglès |
| Publicat: |
Cham :
Springer Nature Switzerland : Imprint: Springer,
2025.
|
| Edició: | 1st ed. 2025. |
| Matèries: | |
| Accés en línia: | https://doi.org/10.1007/978-3-032-00789-6 |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|
Taula de continguts:
- Bioactive Compounds in Edible and Medicinal Mushrooms: An Overview
- Polysaccharides, Polyphenols, and Terpenoids: Key Functional Components in Mushrooms
- Mushrooms as Natural Antioxidants and Their Role in Oxidative Stress Management
- Fermentation and Bioprocessing of Mushrooms: Unlocking Bioavailability and Potency
- Enzymatic and Microbial Biotransformation of Mushroom-Derived Compounds
- Nanoencapsulation of Mushroom-Derived Bioactives for Targeted Delivery
- Nanocarriers and Smart Delivery Systems for Enhancing Bioefficacy of Mushroom Compounds
- Mushroom-Based Nanomaterials: Applications in Functional Foods and Pharmaceuticals
- Immunomodulatory and Antiviral Properties of Mushroom-Derived Compounds
- Neuroprotective and Cognitive Benefits of Mushrooms: A Biochemical Perspective
- Mushrooms in Cancer Prevention and Therapy: Mechanistic Insights
- Mushroom Waste Valorization: From Byproducts to High-Value Bioactives
- Mushrooms in Personalized Nutrition and Functional Food Development
- The Future of Mushroom Biotechnology: Innovations, Challenges, and Market Potential.