Novel Uses of Mushrooms in Foods and Nutraceuticals
- 1st Edition - January 1, 2027
- Latest edition
- Editors: Yugal Kishore Mohanta, Pinku Chandra Nath, Ramesh Namdeo Pudake, Renald Blundell
- Language: English
In an era where sustainable agriculture and health-promoting foods are more vital than ever, Novel Uses of Mushrooms in Foods and Nutraceuticals explores the diverse potent… Read more
Description
Description
In an era where sustainable agriculture and health-promoting foods are more vital than ever, Novel Uses of Mushrooms in Foods and Nutraceuticals explores the diverse potential of mushrooms as a cornerstone of future food systems. Covering a broad spectrum of innovations, including advanced cultivation techniques, molecular breeding, and nanotechnology aimed at maximizing mushroom productivity and product diversity, this book analyzes the classification, taxonomy, and biological properties of edible and medicinal mushrooms, providing essential knowledge for researchers and industry professionals seeking to develop high-value functional foods and nutraceuticals. Highlighting recent breakthroughs, Novel Uses of Mushrooms in Foods and Nutraceuticals examines the application of mushroom-derived proteins, bioactive compounds, and natural pigments in health, cosmetics, and industrial sectors. It explores mushroom-derived pre- and probiotics and their impact on the gut microbiota and emphasizes the role of mushrooms in sustainable practices such as bioremediation, circular economy, and biodegradable packaging. With insights into policy, global trade, and future trends, this volume equips readers to drive innovation and sustainable growth in the mushroom industry.
Key features
Key features
- Presents a broad range of advancements and applications of mushrooms for agriculture and food industry applications
- Highlights the latest trends in mushroom cultivation and their applications in functional food development
- Introduces the classification systems used in the taxonomy of edible and medicinal mushrooms, including the principles of fungal taxonomy
- Discusses numerous types of proteins that can be obtained from mushrooms, as well as the potential applications of these proteins in terms of food and industrial purposes
- Highlights policy, cost benefit analysis and global trade issues in the mushroom industry
Readership
Readership
Researchers in the food sciences in the fields of functional food, nutrition, nutraceuticals and agriculture interested in the benefits of mushrooms and their value-added product potential
Table of contents
Table of contents
1. Introduction to Edible and Medicinal Mushrooms: Global Uses and Environmental Sustainability
2. Smart Mushroom Farming: Technology and Automation
3. Taxonomy and Biology of Edible and Medicinal Mushrooms
4. Pathogen and Pest Management in Mushroom Farms
5. Mushroom-Based Functional Foods: Product Development and Market Trends
6. Mushroom-Derived Proteins: Innovations in Plant-Based Nutrition and Food Security
7. Genomics and Molecular Breeding of Cultivated Mushrooms
8. Bioprospecting Mushrooms for Industrial Enzymes and their Applications
9. Biocontrol Potential of Mushrooms: Toward Chemical-Free Farming
10. Biocolorants from Mushrooms: Environmental Benefits and Industrial Potential
11. Spent Mushroom Substrate: Utilization and Circular Economy
12. Mushrooms in Meat Analogues: Functional Properties and Future Directions
13. Edible Mushrooms in Biodegradable Packaging: A Green Alternative to Plastics
14. Bioactive Compounds in Edible Mushrooms: Nutraceutical Potential and Functional Food Applications
15. Mushroom-Derived Prebiotics and Probiotics: Impact on Gut Microbiota and Health
16. Biotransformation of Mushroom Residues into High-Value Products
17. Life Cycle Assessment and Cost-benefit Analysis of Mushroom Production
18. Policy, Standards, and Global Trade in Mushroom Industry
2. Smart Mushroom Farming: Technology and Automation
3. Taxonomy and Biology of Edible and Medicinal Mushrooms
4. Pathogen and Pest Management in Mushroom Farms
5. Mushroom-Based Functional Foods: Product Development and Market Trends
6. Mushroom-Derived Proteins: Innovations in Plant-Based Nutrition and Food Security
7. Genomics and Molecular Breeding of Cultivated Mushrooms
8. Bioprospecting Mushrooms for Industrial Enzymes and their Applications
9. Biocontrol Potential of Mushrooms: Toward Chemical-Free Farming
10. Biocolorants from Mushrooms: Environmental Benefits and Industrial Potential
11. Spent Mushroom Substrate: Utilization and Circular Economy
12. Mushrooms in Meat Analogues: Functional Properties and Future Directions
13. Edible Mushrooms in Biodegradable Packaging: A Green Alternative to Plastics
14. Bioactive Compounds in Edible Mushrooms: Nutraceutical Potential and Functional Food Applications
15. Mushroom-Derived Prebiotics and Probiotics: Impact on Gut Microbiota and Health
16. Biotransformation of Mushroom Residues into High-Value Products
17. Life Cycle Assessment and Cost-benefit Analysis of Mushroom Production
18. Policy, Standards, and Global Trade in Mushroom Industry
Product details
Product details
- Edition: 1
- Latest edition
- Published: January 1, 2027
- Language: English
About the editors
About the editors
YM
Yugal Kishore Mohanta
Dr. Yugal Kishore Mohanta is an Assistant Professor in the Department of Applied Biology, School of Biological Sciences at the University of Science and Technology Meghalaya (USTM). His current research is green nanoparticles and its potential application in food and biomedicine. He earned his PhD in Life Sciences from North Orissa University, Baripada. He has also successfully completed the BCIL industrial training programme on Plant Tissue Culture sponsored by the Department of Biotechnology. Among other academic/research achievements, he was awarded as visiting research scholar at Department of Biology, KU Leuven, Belgium sponsored by KU Leuven. He has more than ten years research experience on natural products chemistry and nanobiotechnology. He has published in peer-reviewed SCI-indexed journals like BMC Plant Biology, Frontiers in Microbiology, Molecules, Frontiers on Plant science, Frontiers in molecular biosciences Nanobiotechnology, and Materials Focus. He has also contributed 11 book chapters and edited a book.
Affiliations and expertise
Assistant Professor, Department of Applied Biology, University of Science and Technology, Meghalaya, IndiaPN
Pinku Chandra Nath
Dr. Nath graduated in Process & Food Engineering from Central Agricultural University Imphal, India. He completed his master’s from Assam University Silchar, India, and PhD from the National Institute of Technology Agartala, India. Presently, Dr. Nath has been working as an Assistant Professor at Department of Bioengineering, Techno India University, Tripura, India since 2024 . He has more than 6 years of research experience in the area of process development for value-added products from waste, formulation development and quality analysis of food products, production of bio-products using the Algal platform, and reaction engineering aspects on biodegradation studies at various reactors. He is the author of more than 30 research publications in peer-reviewed scientific journals, 25 book chapters, 2 patents, and 4 conference proceedings.
Affiliations and expertise
Department of Bioengineering, School of Engineering and Architecture, Techno India University, Tripura, IndiaRP
Ramesh Namdeo Pudake
Dr Ramesh Namdeo Pudake is an Assistant Professor in Amity University Uttar Pradesh, India. Dr Pudake received his PhD from China Agricultural University, Beijing, China, and after his PhD he engaged in research in a range of topics in biotechnology. He has also worked in the Department of Agronomy at Iowa State University Ames, IA, USA on functional genomics. Currently he is focusing on the research of different nanotechnology applications in agriculture. Dr Pudake has published several book chapters and articles in prominent Journals.
Affiliations and expertise
Assistant Professor, Amity Institute of Nanotechnology, Amity University, IndiaRB
Renald Blundell
Chev. Prof. Renald Blundell graduated BSc in Chemistry and Biology from the University of Malta in 1994. In 1998 he attained an M. Phil in Molecular Genetics and in 2002 he successfully defended his PhD in Molecular and Cellular Pathology at the University of Edinburgh. Chev. Prof. Blundell has been lecturing at the University of Malta on full-time basis since 1995.Chev. Prof. Blundell has also participated in various training courses at the Universities of Zaragoza, Padova, and Genoa. He has also represented Malta at the European Commission on the European Consumers Consultative Group in Brussels between 2010 and 2013.Chev. Prof. Blundell is an editorial board member of various international journals. He has published over 111 peer-reviewed articles in international journals, has published ten books, and over ninety articles in local newspapers. He is the author of the first Maltese book on natural medicine entitled DNA, Celloli Staminali u Kura b'Mod Naturali. Chev. Prof. Blundell is also a scientific court expert. Chev. Prof. Blundell is a Member of the European Society of Human Genetics and of the Society of Biology, London. He is also a Chartered Biologist, a European Professional Biologist, a Member of the Pathological Society of Great Britain and Ireland, as well as a Member of the Institute of Biomedical Science, London, UK. Chev. Prof. Blundell is also a Fellow of the Royal Society for the Promotion of Health, London, UK. In 2013 he was elected as the Grand Prior of the Grand Priory of Gozo within the Hospitaller Order of St. Lazarus of Jerusalem. In 2014, he was elected as the president of the Consumers' Organisation of Malta.
Affiliations and expertise
Centre for Molecular Medicine, University of Malta, Malta