Functional Foods and Nutraceuticals of Fungal Origin

Klappentext

Functional Foods and Nutraceuticals of Fungal Origin: Current Developments and Concepts discusses recent topics and relevant developments in the production of functional foods and nutraceuticals of fungal origin, along with their production technologies, nutritional components, health benefits, socioeconomic relevance, and potential for translational commercialization. The book's chapters include novel products, processes, and techniques such as microbial enzyme technologies, the use of native microbes, and renewable source of substrates and microbial engineering in the development of nutraceuticals. Omics technologies and their applications in edible fungi research and artificial intelligence-based prediction of bioactive compounds are also discussed.

The book provides strategies and tools for the identification and analysis of fungi-based products while also exploring fungal pigments and colorants as food ingredients. Safety and regulatory aspects of fungal-derived food products and research innovation across the globe are also thoroughly explored. This book serves as a reference for food microbiologists, food scientists, and pharmaceutical professionals on the development of new functional foods and nutraceuticals.

Inhalt

1. Fungi-based economy to address global food security
2. Concepts in improving bio-functionality of fungal food products
3. Methodologies and technological advances in the production of Monascus pigments
4. Strategies and tools for identification and analysis of fungi-based products
5. Fungi-based probiotics and mechanisms in improving human health
6. Bioactive peptides from fungi: advances and perspectives
7. Microbial production and transformation of high-value substances
8. Exploring edible mushrooms as a functional food- biology, composition, and recent advances
9. Biologically-active polysaccharides in mushrooms and health promoting effects
10. Fungal pigments and colorants in the food industry
11. Production of gluten-free products by microbial fermentations
12. Innovations in filamentous fungi-derived meat substitutes
13. Bioprocess technologies in the development of fungi-derived nutraceuticals
14. Fungal enzymes for food applications
15. Omics technologies and its application in edible fungi research
16. Artificial intelligence-based prediction of bioactive compounds and their activities in fungal extracts
17. Safety and regulatory aspects of fungal-derived food products
18. Fungi-based food products in different countries: impact and innovations