Functional Foods and Nutraceuticals of Fungal Origin

Current Developments and Concepts

Pragya Tiwari, Laurent Dufossé (Herausgeber)

Buch | Softcover

480 Seiten

2026
Academic Press Inc (Verlag)
978-0-443-27666-8 (ISBN)

Infos

Functional Foods and Nutraceuticals of Fungal Origin: Current Developments and Concepts discusses the recent topics and relevant developments in the production of functional food and nutraceuticals of fungal origin, their production technologies, nutritional components, health benefits, socio-economic relevance, and potential for translational commercialization. The chapters includes novel products, processes, and techniques such as microbial enzyme technologies, use of native microbes, renewable source of substrates and microbial engineering in the development of nutraceuticals. Omics technologies and their application in edible fungi research, and artificial intelligence-based prediction of bioactive compounds are also discussed. The book provides strategies and tools for identification and analysis of fungi-based products, besides exploring fungal pigments and colorants as food ingredients. Safety and regulatory aspects of fungal-derived food products, and research innovation on fungi-based food products across the globe are also topics thoroughly explored. This book serves as a reference for food microbiologists, food scientists, and pharmaceutical professionals for the development of new functional foods and nutraceuticals.

Autor

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.

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

Produkt-Details

• Erscheint lt. Verlag: 30.6.2026
• Verlagsort: San Diego
• Sprache: englisch
• Maße: 152 x 229 mm
• Gewicht: 450 g
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 0-443-27666-8 / 0443276668
• ISBN-13: 978-0-443-27666-8 / 9780443276668
• Zustand: Neuware