Cheung, Peter C. K. <br/><br/>
Mushrooms as functional foods / 
edited by Peter C.K. Cheung 
 - Hoboken, New Jersey :  John Wiley & Sons, Inc., Publication,  2008 
 - xxi, 259 p. :  ill (some col.) ;  24  cm. 
<br/><br/>Includes bibliographical references and index 
<br/><br/>An overview of mushroom cultivation and utilization as functional foods -- Molecular analysis & genomic studies of the shiitake mushroom Lentinula edodes -- Nutritional value and health benefits of mushrooms -- Sclerotia : an emerging functional food derived from mushrooms -- Antitumor and immunomodulatory activities of mushroom polysaccharides -- Regulatory issues of mushrooms as functional foods and dietary supplements : safety and efficacy 
<br/><br/><label>ISBN: </label>9780470054062 (cloth)  RM339.92 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Mushrooms--Therapeutic use<br/>Functional foods<br/>Agaricales--chemistry<br/>Food analysis<br/>Food technology