Special issue on edible fungus in health and future foods

More and more foods, drugs and cosmetics that use fungi are proving commercially successful. In fact, edible fungus has become an important raw material for healthy foods, and use of it in food production is expected to develop in the future. Many studies have reported on the functional components, nutritional mechanisms and treatment of diseases in edible fungi. This special issue will seek to raise awareness and understanding in these fields.

Topics covered:

• Active ingredients
• Quality standards
• Processing technology
• Product detection
• Analysis and the application of new technologies

Important deadlines:

• Submissions close: 30 June 2022
• Publication date: August 2022

Submission instructions:

Please read the Guide for Authors before submitting. All articles should be submitted online; please select SI: Edible fungus in health and future foods as the article type.

Guest Editors:

• (Lead Editor) Wenyi Kang, National R&D Center for Edible Fungus Processing Technology, Henan University, China. Email: kangweny@hotmail.com
• Jian Ming, Southwest University, China. Email: mingjian1972@163.com

Co-Editors:

• Xia Ma, School of Perfume and Aroma Technology, Shanghai University of Technology, China. Email: maxia0126@126.com
• Leilei Chen, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, China. Email: chenleilei8210@163.com
• Tingting Liu, Jilin Agricultural University, China. Email: ltt1984@163.com
• Sugapriya Dhanasekaran, Prince Sattam bin Abdulaziz University, Saudi Arabia. Email: sughaphd@gmail.co