Fungal Additives and Bioactives in Food Processing Industries
Challenges and Prospects
Springer
ISBN 978-3-032-04518-8
Standardpreis
Bibliografische Daten
Fachbuch
Buch. Hardcover
2025
1 s/w-Abbildung, 31 Farbabbildungen.
Umfang: iv, 391 S.
Format (B x L): 15,5 x 23,5 cm
Verlag: Springer
ISBN: 978-3-032-04518-8
Weiterführende bibliografische Daten
Das Werk ist Teil der Reihe: Fungal Biology
Produktbeschreibung
Fungi and their associated bio-products have emerged as pivotal players in food processing industries, showcasing their efficacy in not only curbing postharvest losses but also serving as natural preservatives. Recognizing the urgent imperative to tap into the untapped potential of fungi to align with Sustainable Development Goals, this book sheds light on the diverse applications of fungal bioactives, encompassing polysaccharides, flavonoids, peptides/proteins, natural colorants, and polyunsaturated fatty acids within the food sector.
The book delves into various aspects including the role of fungal metabolites in pharmaceuticals for human disease prevention, their impact on agriculture, and their significance in enhancing foodprocessing practices. It also discusses the utilization of natural colorants and pigments derived from fungal metabolites, as well as fungal enzymes for dough fermentation, cheese ripening, and brewing. Furthermore, the book unveils the intriguing potential of fungal endophytes as a rich source of novel bioactive compounds, paving the way for innovative advancements in multiple industries. By amalgamating knowledge-sharing contributors from microbiology, biotechnology, and food science disciplines, this book caters to a diverse audience ranging from researchers, students, young entrepreneurs and industry professionals to policymakers, offering a roadmap to harness the transformative power of fungal-based bioactives and additives. Targeting the untapped potential of fungal-derived compounds, this book will inspire further research and development efforts aimed at revolutionizing the way we approach food production and consumption in the 21st century.
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