Functional Foods and Nutraceuticals of Fungal Origin

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.

• Presents 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 bioactive value of functional foods/nutraceuticals with potential health benefits
• Brings developments in the production of functional food and nutraceuticals from fungi