Description

Book Synopsis

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.

Fungi

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    A Hardback by Pablo Navarro Simarro

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      Publisher: Humana
      Publication Date: 11/30/2025
      ISBN13: 9781071649886, 978-1071649886
      ISBN10: 1071649884
      Also in:
      Food and beverage technology

      Description

      Book Synopsis

      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.

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