Mushrooms for the Promotion of Health, Food Security and Circular Bioeconomy

Inbunden, Engelska, 2026

AvYugal Kishore Mohanta,Pinku Chandra Nath,Renald Blundell

3 759 kr

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In the era of sustainability, mushrooms are considered a promising candidate to achieve many of the SDGs tapped by UNO. In addition to serving as food, mushrooms hold immense potential for application across various sectors. Therefore, there is a pressing need for a deeper discussion and the establishment of strategies for achieving high-value, smart productivity through the use of advanced and cutting-edge technology. Moreover, unlocking the importance and different modes of utilization or exploration of mushrooms with a detailed emphasis on the development of healthy foods, increasing the value of agricultural and industrial by-products and natural pigments from mushrooms, and dealing with food, cosmetics, pharmaceuticals, and textiles is now a most urgent concern. The valorization of mushrooms in different sectors will bring a significant prospective revolution for sustainability, e.g., management of environmental pollution by using mushroom-based food packaging materials and appropriate utilization of the by-products.Mushrooms for the Promotion of Health, Food Security and Circular Bioeconomy showcases various research endeavors aimed at addressing global hunger and food deprivation, and developing tools and techniques for smart agriculture. Readers will gain a deeper knowledge of the latest innovations in biomaterials, alternative rich diets, food processing, food packaging, sustainable and low-cost foods, and the emergence of mushroom-derived nanomaterials in this important sector. Furthermore, this book will recognize the innovative policies implemented by several nations to address the current restrictions on food demand and mushroom utilization, to achieve sustainable growth, protect the environment, and develop a bio-based economy for the future.

Produktinformation

Utgivningsdatum2026-08-21
Mått155 x 235 x undefined mm
FormatInbunden
SpråkEngelska
Antal sidor431
FörlagSpringer Nature Switzerland AG
ISBN9783032285652

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· Dr. Yugal Kishore Mohanta, Department of Applied Biology, School of Biological Sciences, University of Science and Technology Meghalaya, Ri-Bhoi-793101, India, Call: +91-9439093024.· Dr. Pinku Chandra Nath, Department of Bioengineering, School of Engineering and Architecture, Techno India University, Agartala-799004, Tripura, India· Chev. Prof. Renald Blundell, Physiology & Biochemistry, Faculty of Medicine & Surgery, Room 409, Centre for Molecular Medicine, Biomedical Sciences Building, University of Malta, Msida, Malta.

Chapter 1: Edible mushrooms: Types, Classification and Chemical Composition (Contributor: Dr. Vishnu D Rajput, International Lab on Nanobiotechnology, Southern Federal University, Russia).- Chapter 2: Mushroom for sustainable food security: Opportunities and Challenges (Contributor: Dr. Bhushan Vishal, School of Biological Sciences, Nanyang Technological University, Singapore).- Chapter 3: Edible mushroom polysaccharides and their beneficial role in human health as functional foods (Contributor: Dr. Ramesh Sharma, Dept. of Bio Engineering, National Institute of Technology Agartala, Tripura, India).- Chapter 4: Edible mushrooms as an alternative protein source for functional foods: Current trends and future prospects (Contributor: Dr. Payel Dhar, Queen’s University Belfast, UK).- Chapter 5: Mushroom polyphenols and their applications in wellness products (Contributor: Dr. Douglas J. H. Shyu, Department of Biological Science and Technology, National Pingtung University of Science and Technology, Pingtung 912301, TAIWAN).- Chapter 6: Mushroom-based meat analogues: Physico-chemical, nutritional and quality properties (Dr. Santosh Kumar, Central Institute of Technology, Kokrajhar, Assam, India).- Chapter 7: Mushrooms and their application as a source of nutraceuticals and food additives (Contributor: Dr. Kwang-Hyun Baek, Department of Biotechnology, Yeungnam University, Korea).- Chapter 8: Mushroom bioactive compounds and their application in pharmaceutical development: Sources, Applications and Sustainability (Contributor: Dr. Anil Kumar Anal. Dept. of Food, Agriculture and Bioresources, Asian Institute of Technology Thailand, Bangkok).- Chapter 9: Mushroom biomaterials and their applications in smart packaging (Contributor: Dr Prakash Kumar Sarangi, Central Agricultural University, Imphal, India).- Chapter 10: Mushroom derived Enzymes and their industrial applications (Contributor: Dr. Ramzan Ahmad, Department of Transfusion Medicine and Clinical Microbiology, Chulalongkorn, University, Bangkok, Thailand).- Chapter 11: Mushroom pigments: A potential and sustainable alternative to synthetic dyes (Contributor: Dr. R. K. Jolvis Pou, Department of Bioresource Engineering, McGill University, Canada).- Chapter 12: AI and machine learning applied in the mushroom industry: Current trends and challenges (Contributor: Dr. Sarvesh Rustagi, Department of Food Technology, Uttaranchal University, Dehradun, Uttarakhand,India).- Chapter 13: Valorization of waste mushroom substrates in agricultural production: Opportunities and challenges in circular bioeconomy (Contributor: Dr. Jian-Jiang Zhong, Department of Bioengineering, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, 800 Dong-Chuan Road, Shanghai, 200240, China; Dr. Kuno Chuzho, Department of Botany, University of Science and Technology Meghalaya, India).- Chapter 14: Mushroom cultivation for soil amendment and environmental sustainability (Contributor: Dr. Awdhesh Kumar Mishra, Department of Biotechnology, Yeungnam University, Republic of Korea).- Chapter 15: Cost-benefit analysis of mushroom cultivation: Recent trends and future prospects (Contributor: Dr. Kandi Sridhar, L'Institut Agro Rennes-Angers (Agrocampus Ouest), Rennes, Brittany, France).- Chapter 16: Scaling up and accessibility of Mushroom Production for Sustainable Entrepreneurship (Contributor: Dr. Łukasz Łopusiewicz, Associate Professor at University of Economics and Human Sciences in Warsaw, Poland).- Chapter 17: Public policies, in mushrooms cultivation and production: paradigm shift towards a greener and more resilient/sustainable future (Contributor: Dr. Swet Kamal, Chief Scientist, Directorate of Mushroom Research, Solan, India).- Chapter 18: Safety and regulatory framework with innovations based on mushrooms (Contributor: Prof. Ammar B. Altemimi, Dept. of Food Sciences, College of Agriculture, University of Basrah, Iraq).