Functional Foods and Nutraceuticals of Fungal Origin

Nyhet

Current Developments and Concepts

Häftad, Engelska, 2026

AvPragya Tiwari,Laurent Dufoss�,Laurent Dufossé

2 119 kr

Kommande

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.

Delves into the utilization of fungal biotechnologies to enhance the production of metabolites, chemicals, proteins, and microbial processing
Provides insights into fungal-based food constituents, their production, technologies, and potential for translational success and commercialization
Discusses the bioactive value of functional foods/nutraceuticals, along with potential health benefits
Covers developments in the production of functional food and nutraceuticals from fungi

Produktinformation

Utgivningsdatum2026-08-31
Mått152 x 229 x undefined mm
Vikt450 g
FormatHäftad
SpråkEngelska
Antal sidor480
FörlagElsevier Science
ISBN9780443276668

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Tillverkningsteknik inom Naturvetenskap och teknik

Dr. Pragya Tiwari is working as an Assistant Professor in the Department of Horticulture and Life Science, at Yeungnam University, the Republic of Korea. Her research is focused on multidisciplinary areas of plant-microbe interactions, plant sciences, and innovative biotechnologies.Prof. Laurent Dufossé is currently working as a Professor at the Reunion Island University, France. He obtained a Ph.D. in Food Science from the University of Burgundy, Dijon (1993). He served as a Lecturer at the Université de Bretagne Occidentale, Quimper (1995–2006). He is involved in the field of Biotechnology of Food Ingredients for more than 30 years. His main research focused on the microbial production of pigments. This activity started 23 years ago and studies were and are mainly devoted to aryl carotenoids, such as isorenieratene, C50 carotenoids, anthraquinones, and azaphilones.

1. Fungi-based economy to address global food security2. Concepts in improving bio-functionality of fungal food products3. Methodologies and technological advances in the production of Monascus pigments4. Strategies and tools for identification and analysis of fungi-based products5. Fungi-based probiotics and mechanisms in improving human health6. Bioactive peptides from fungi: advances and perspectives7. Microbial production and transformation of high-value substances8. Exploring edible mushrooms as a functional food- biology, composition, and recent advances9. Biologically-active polysaccharides in mushrooms and health promoting effects10. Fungal pigments and colorants in the food industry11. Production of gluten-free products by microbial fermentations12. Innovations in filamentous fungi-derived meat substitutes13. Bioprocess technologies in the development of fungi-derived nutraceuticals14. Fungal enzymes for food applications15. Omics technologies and its application in edible fungi research16. Artificial intelligence-based prediction of bioactive compounds and their activities in fungal extracts17. Safety and regulatory aspects of fungal-derived food products18. Fungi-based food products in different countries: impact and innovations