Cordyceps Fungus: Scientific Discoveries and Health Products provides a systematic and comprehensive description of the process technology, product quality and beneficial functions, and underlying scientific background of cordyceps. The book covers the development of knowledge and technology in related areas, such as polysaccharides as major bioactive ingredients, biological characteristics, chemical composition and bioactivities, traditional uses and mycelial fermentation of cordyceps sinensis, besides analysis and characterization, bioactivity assessment, anti-inflammation activity, and conclusions and future perspectives of cordyceps fungus.
Written by world-leading authorities in the area, this book serves not only as a valuable reference for this special and valuable fungal species, but also for other medicinal fungi.
Table of Contents
1. Introduction
2. Cordyceps sinensis: a precious medicinal fungus
3. Mycelial fermentation of Cordyceps fungus
4. Analysis and characterization of Cs-HK1 fermentation products
5. Bioactivity assessment of Cs-HK1 mycelia and PS
6. Cordyceps health products
7. Conclusions and future perspectives
Authors
Jian-Yong wu Professor,The Hong Kong Polytechnic UniversityDepartment of Applied Biology & Chemical Technology
Hung Hom, Kowloon, Hong Kong (SAR of China). Dr. Wu is a Research Professor at the Department of Applied Biology & Chemical Technology, at The Hong Kong Polytechnic University. He has a bachelor of Science from Hebei Institute of Chemical Engineering, a PhD from Queen's University at Kingston and a Master of Science from Tianjin University. His major research interests are bioprocess engineering and technology with medicinal fungi and plant tissue cultures; food science and engineering; functional foods; and ultrasound-assisted extraction and processing of food and medicinal products. He has published several works in high impact factor journals, as well as book chapters. He has also served as a guest editor in Carbohydrate Polymers (Elsevier) and International Journal of Biological Macromolecules (Elsevier). Shaoping Nie Professor, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi Province, China. Prof. Shaoping Nie received his Ph.D. in 2006 from Nanchang University. He is the dean of the School of Food Science and Technology and the deputy director of the State Key Laboratory of Food Science and Technology, Nanchang University. He has been long engaged in the structural analysis and physiological function research of food polysaccharides. He has obtained funding from the National Natural Science Foundation of China for the Outstanding Youth and Key International (Regional) Cooperative Research Projects and has won the second prize of the National Science and Technology Progress Award and the provincial and ministerial awards of Natural Science or Science and Technology Progress over ten times. The associated achievements have been published in journals like FEMS Microbiology Reviews, Trends in Food Science & Technology, Journal of Agricultural and Food Chemistry, Food Hydrocolloids, and Food Chemistry. Over 30 invention patents have been authorized. Teik Khiang Goh Lecturer (Part time) Department of Plant Medicine, National Chiayi University, Taiwan. Dr. Khiang is a Visiting Professor (Department of Plant Medicine) at National Chiayi University
