Functional Foods and Nutraceuticals of Fungal Origin
Current Developments and Concepts
- 1st Edition - October 31, 2026
- Latest edition
- Editors: Pragya Tiwari, Laurent Dufossé
- Language: English
Functional Foods and Nutraceuticals of Fungal Origin: Current Developments and Concepts discusses recent topics and relevant developments in the production of functional foods… Read more
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Description
Description
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.
Key features
Key features
- 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
Readership
Readership
Table of contents
Table of contents
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
Product details
Product details
- Edition: 1
- Latest edition
- Published: October 31, 2026
- Language: English
About the editors
About the editors
PT
Pragya Tiwari
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.
LD
Laurent Dufossé
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.