
Truffles
Diversity, Ecology and Biotechnology
- 390 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
About this book
Truffles are hypogeous ectomycorrhizal ascomycetous edible mushrooms distributed worldwide in terrestrial ecosystems, including deserts, as non-timber forest products. They are seasonal and have a short shelf life. Owing to their nutraceutical value, truffles are in high demand and valuable. Of the 180 or more species of truffles reported worldwide, only around 20 are commercially viable.
Truffles: Diversity, Ecology and Biotechnology reviews the current advances in truffles from a historical perspective and covers ethnomycological profiles, habitats, ecology, geographical distribution, diversity, systematics, phylogeny, ultrastructure, sexual reproduction, cultivation, analytical techniques, and the impact of climate change and industrial applications on truffles. It also emphasizes the role of soil properties in the occurrence of truffles (e.g., Tuber spp.), their pathogens, product development and marketing. The contributors hail from academia and industries across the globe.
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Information
Table of contents
- Cover Page
- Half Title Page
- Series Title Page
- Title Page
- Copyright Page
- Preface
- Contents
- List of Contributors
- Overview
- Diversity and Ecology
- Bioactive Potential
- Nutraceutical and Economic Perspectives
- Industrial Applications
- Index