The aim of this volume is to provide food scientists, biotechnologists and biochemists with a compilation of protocols focused on the extraction of bioactive compounds from fungi. Across its 21 chapters, the volume explores three fundamental areas: the extraction, quantification, and identification of fungal bioactive compounds; the evaluation of their effects on health; and the development of novel functional foods. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.

Authoritative and cutting-edge, Fungi aims to be comprehensive guide for ** researchers in the field.

Includes cutting-edge methods and protocols Provides step-by-step detail essential for reproducible results Contrains key notes and implementation advice from the experts

Inhalt
Exploring mushroom diversity: systematics and chemical insights.- Basic mushroom extracts.- Fungal polysaccharides: purification and characterization.- Extraction strategy for enhancing solubility of mushroom polysaccharide extracts: From insoluble fractions to bioactive compounds.- Mushroom Phenolic Compounds: Identification, Quantification and Biological Properties.- Extraction and measurement of ergosterol in mushroom and mushroom substrate.- Identification of aromas and VOC in solid state fermented foods.- Multimycotoxin analysis in grains by UHPLC-MS/MS.- Analysis of mineral elements contents in fungi.- Fungal characterization and identification: genomic and transcriptomic approaches.- Study of the anti-inflammatory potential of mushrooms.- Evaluating prebiotic potential.- Antimicrobial compounds in mushrooms and methods to evaluate them.- Functional flours from Agaricus bisporus stem waste.- Mushroom and their co-products as flavor enhancers in salt-reduced food.- Edible mushroom-based films and coatings: properties, development and applications.- Mushroom-based edible films and coatings with nanointegration.- Fungal-based foods beyond mushrooms: traditional practices and modern innovations.- Filamentous fungi for the valorization of plant-based foods and by-products: Protocols and Applications.- Rhizopus oligosporus and the evolution of tempeh from tradition to modern uses.- Production of neurosporaxanthin-rich extract from Fusarium fujikuroi with potential uses as food or feed additive.