Download the fantastic book titled Fungi in Sustainable Food Production written by Xiaofeng Dai, available in its entirety in both PDF and EPUB formats for online reading. This page includes a concise summary, a preview of the book cover, and detailed information about "Fungi in Sustainable Food Production", which was released on 06 April 2021. We suggest perusing the summary before initiating your download. This book is a top selection for enthusiasts of the Science genre.
Summary of Fungi in Sustainable Food Production by Xiaofeng Dai PDF
This book presents research on the challenges and potential of fungal contribution in agriculture for food substantiality. Research on fungi plays an essential role in the improvement of biotechnologies which lead global sustainable food production. Use of fungal processes and products can bring increased sustainability through more efficient use of natural resources. Fungal inoculum, introduced into soil together with seed, can promote more robust plant growth through increasing plant uptake of nutrients and water, with plant robustness being of central importance in maintaining crop yields. Fungi are one of nature′s best candidates for the discovery of food ingredients, new drugs and antimicrobials. As fungi and their related biomolecules are increasingly characterized, they have turned into a subject of expanding significance. The metabolic versatility makes fungi interesting objects for a range of economically important food biotechnology and related applications. The potential of fungi for a more sustainable world must be realized to address global challenges of climate change, higher demands on natural resources.
Detail About Fungi in Sustainable Food Production PDF
- Author : Xiaofeng Dai
- Publisher : Springer Nature
- Genre : Science
- Total Pages : 234 pages
- ISBN : 3030644065
- Release Date : 06 April 2021
- PDF File Size : 22,9 Mb
- Language : English
- Rating : 4/5 from 21 reviews
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