The aim of this volume is to provide food scientists, biotechnologists and biochemists with a compilation of protocols focused on the extraction of bioactive compounds from fungi. Across its 21 chapters, the volume explores three fundamental areas: the extraction, quantification, and identification of fungal bioactive compounds; the evaluation of their effects on health; and the development of novel functional foods. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.
Authoritative and cutting-edge, Fungi aims to be comprehensive guide for researchers in the field.
Exploring mushroom diversity: systematics and chemical insights.- Basic
mushroom extracts.- Fungal polysaccharides: purification and
characterization.- Extraction strategy for enhancing solubility of mushroom
polysaccharide extracts: From insoluble fractions to bioactive compounds.-
Mushroom Phenolic Compounds: Identification, Quantification and Biological
Properties.- Extraction and measurement of ergosterol in mushroom and
mushroom substrate.- Identification of aromas and VOC in solid state
fermented foods.- Multimycotoxin analysis in grains by UHPLC-MS/MS.- Analysis
of mineral elements contents in fungi.- Fungal characterization and
identification: genomic and transcriptomic approaches.- Study of the
anti-inflammatory potential of mushrooms.- Evaluating prebiotic potential.-
Antimicrobial compounds in mushrooms and methods to evaluate them.-
Functional flours from Agaricus bisporus stem waste.- Mushroom and their
co-products as flavor enhancers in salt-reduced food.- Edible mushroom-based
films and coatings: properties, development and applications.- Mushroom-based
edible films and coatings with nanointegration.- Fungal-based foods beyond
mushrooms: traditional practices and modern innovations.- Filamentous fungi
for the valorization of plant-based foods and by-products: Protocols and
Applications.- Rhizopus oligosporus and the evolution of tempeh from
tradition to modern uses.- Production of neurosporaxanthin-rich extract
from Fusarium fujikuroi with potential uses as food or feed additive.
