Thousands of organisms fall under the umbrella of fungal species, many with unique properties; some innocuous, some useful and some harmful.
This book covers the chemical composition and nutraceutical and pharmaceutical properties of edible fungi. It provides updates, future trends and perspectives on edible fungi, their nutritional properties, chemical features and different biological activities ascribed to them. Linking their functional use with different food products, it details the many health related properties of edible fungi. Phenolic acids, fatty acids, macromolecules, and different terpenes and steroids are presented as compounds with health improving properties. The book also discusses current technologies for mushroom cultivation and cultural use of mushrooms around the globe.
Intended for food scientists and technologists, this book offers insights into current research and developments on edible fungi and will stimulate additional research in this area. It could also be considered as a supplementary text for courses such as applied or medical mycology.
Inhaltsverzeichnis
Diversity of the Fungi Kingdom: Molecular Tools to Distinguish Mushrooms Considered Safe and Unsafe in Human Health;
Update on Research Data on Nutrient Composition of Mushrooms and Their Potentials in the Future Human Diets;
Updates on Fatty Acids in Mushrooms: Content, Characterization, and Biological Effects;
Bioactive Phenolic Compounds from Mushrooms;
Bioactive Properties of Mushrooms with Potential Health Benefits;
Macromolecules in Fungi with Pharmaceutical Potential;
Terpenes and Steroids in Fungi Used in the Daily Diet;
Cultivation of Mushrooms Widely Appreciated by Consumers;
The Cultural use of Mushrooms;
Application of Mushrooms in the Food Industry;
The Global Market of Mushrooms, Their Uses as Dietary Supplements and Associated Safety Issues
Über den Autor
Dejan Stojković is a Research Assistant in the Department of Plant Physiology in the Institute for Biological Research ‚Siniša Stanković‘ – National Institute of Republic of Serbia, University of Belgrade. He has participated in the implementation of domestic and international projects related to mushrooms and plant chemistry and bioactivities. As the first author or co-author, he has published more than 60 scientific papers in journals of international and national importance, and has co-authored several book chapters. He is a reviewer in numerous international journals and a member of the Editorial Boards of Food Research International and Frontiers in Food Science, Nutrition Section. He is a member of several national and international scientific societies.
Lillian Barros is an assistant researcher at the Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança and vice-coordinator of CIMO. She obtained her degree in Biotechnology Engineering (2002) at the Institute Polytechnic of Bragança and obtained her Ph D ‚Doctor Europeus‘ in Pharmacy (Nutrition and Bromatology) at the University of Salamanca (2008). She has published more than 400 indexed papers, within the highest impact factor journals in Food Science and Technology area and has a 50 h‐index. She has edited 4 books and has written several book chapters, registered 7 national patents, and is principal investigator of several research projects. Her scientific work has raised interest and has led to the supervision of several post-doc, Ph D and master students. She has received awards from several different organizations. Her scientific production has been very relevant and has reached top positions in the world rankings (Highly Cited Researcher in 2016, 2017 and 2018 Clarivate). Her research targets are mainly in the identification, separation and recovery of functional molecules from different natural products.
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