Functional Foods and Nutraceuticals of Fungal Origin
Current Developments and Concepts
- 1st Edition - June 30, 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
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.
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
Researchers and students in the fields of food chemistry, microbiology, microbial technology, food engineering, nutrition, alternative food resources, sustainable development, biotechnology, and health sciences; scientists and innovative technology representatives in the field of sustainable processes for food, health, and advanced microbial; Industrial researchers in the fields of food, healthcare, and microbial high-value products
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
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
- Edition: 1
- Latest edition
- Published: June 30, 2026
- Language: English
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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.
Affiliations and expertise
Assistant Professor, Department of Horticulture and Life Science, Yeungnam University, The Republic of KoreaLD
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.
Affiliations and expertise
Professor, Reunion Island University, France