Buch, Englisch, 316 Seiten, Format (B × H): 183 mm x 260 mm, Gewicht: 821 g
Buch, Englisch, 316 Seiten, Format (B × H): 183 mm x 260 mm, Gewicht: 821 g
Reihe: Methods and Protocols in Food Science
ISBN: 978-1-0716-4988-6
Verlag: Humana
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 series, chapters list necessary materials and methods for readily reproducible protocols.
Authoritative and cutting-edge, aims to be comprehensive guide for researchers in the field.
Zielgruppe
Professional/practitioner
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
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 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.- and the evolution of tempeh from tradition to modern uses.- Production of neurosporaxanthin-rich extract from with potential uses as food or feed additive.
