Mushroom Biotechnology in Food Industry: 2nd Edition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".
Deadline for manuscript submissions: 19 December 2024 | Viewed by 831
Special Issue Editor
Interests: mushroom; edible fungi
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The worldwide production of cultivated, edible mushrooms and truffles has multiplied more than three times in the past 20 years, reaching more than 40 million tonnes. In recent years, mushroom biotechnology has rapidly developed. These mushroom biotechnologies include the aseptic technique, submerged cultivation, recycling of agri-food wastes, molecular biotechnologies, separation and extraction technology, environmental control technology, etc. However, mushroom biotechnology in the food industry has not received significant attention, and this has become one of the factors limiting the rapid development of mushroom biotechnology and food biotechnology.
This Special Issue of Foods, entitled “Mushroom Biotechnology in Food Industry—Volume II”, aims to focus on the latest research progress in mushroom biotechnology in the food industry, as well as advanced techniques that help to enhance mushroom- or food-related research. The scope of this Special Issue covers a wide range of research on mushroom biotechnology from breeding and cultivation to product processing. Authors are welcome to submit both articles and review papers.
Dr. Dianming Hu
Guest Editor
Manuscript Submission Information
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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- cultivation
- fermentation
- fruiting body
- fungus
- molecular biotechnology
- mushroom
- mycelium
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