Mushrooms: Cultivation, Nutritional Value, Medicinal Effect and Environmental Impact
Author: Shu Ting Chang
This new edition presents the latest cultivation and biotechnological advances that have contributed to the modernization of mushroom farming and the mushroom industry. It supplies each step in the complex mushroom cultivation process, exploring not only the "how" but also the "why". Professionals/scientists in related fields will obtain a much greater knowledge of the nutritional and medicinal benefits that mushrooms have to offer. This interdisciplinary approach will appeal to readers in a wide range of fields with its complete coverage of breeding, efficient cultivation practices, nutritional value, and medicinal/pharmaceutical utility.
Table of Contents:
| Ch. 1 | Overview | 1 |
| Ch. 2 | The nutritional attributes of edible mushrooms | 27 |
| Ch. 3 | Medicinal value | 39 |
| Ch. 4 | Overview of the biology of fungi | 53 |
| Ch. 5 | Substrate and mycelial growth | 93 |
| Ch. 6 | Sexuality and the genetics of Basidiomycetes | 105 |
| Ch. 7 | Mushroom formation : effects of environmental, nutritional, and chemical factors | 129 |
| Ch. 8 | Mushroom formation : effects of genetic factors : breeding | 145 |
| Ch. 9 | Mushroom formation : effect of pests and diseases in mushroom cultivation | 159 |
| Ch. 10 | Culture preservation | 189 |
| Ch. 11 | World production of edible mushrooms | 203 |
| Ch. 12 | Agaricus - the leader in production and technology | 221 |
| Ch. 13 | Lentinula - a mushrooming mushroom | 237 |
| Ch. 14 | Volvariella - a high-temperature cultivated mushroom | 277 |
| Ch. 15 | Flammulina and Pholiota - low-temperature cultivated mushrooms | 305 |
| Ch. 16 | Pleurotus - a mushroom of broad adaptability | 315 |
| Ch. 17 | Tremella - increased production by a mixed culture technique | 327 |
| Ch. 18 | Dictyophora - formerly for the few | 343 |
| Ch. 19 | Ganoderma lucidum - a leader of medicinal mushrooms | 357 |
| Ch. 20 | Agaricus blazei and Grifola frondosa - two important medicinal mushrooms | 373 |
| Ch. 21 | Other cultivated mushrooms - their number grows | 383 |
| Ch. 22 | Technology and mushrooms | 391 |
| Glossary | 413 | |
| Index | 431 |
Go to: Brass Wall or Strategic and Tactical Considerations on the Fireground
A Taste of Provence
Author: Francie Jouanin
With its practical format, this culinary guide presents exquisite regional specialties, first-class restaurants, and selected vineyards. A feast for both the eyes and the palate, this volume allows the readers to experience the culture of the region and its typical dishes, which are deeply rooted in the Provencal landscape. Wandering through the gardens and landscapes of Provence, readers find themselves in a sensual cornucopia of fruits, vegetables, olives, honey, almonds and wine. Play a game of boule or take a midday siesta under the shade of the pine trees, surrounded by the chirping of the crickets. This is Provence. Columns in contrasting colors concisely convey information on Important topics, such as truffles and fish. Survey maps and a Detailed index to recipes and places help readers find their orientation quickly. A comprehensive appendix and glossary provide useful addresses for producers of gourmet specialties and delicatessens.
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