Izdano 2021
Kazalo
“...Intro -- Foreword -- Preface -- Contents -- About the Editors -- Chapter 1: Fungal Byproducts in Food Technology -- 1.1 Introduction -- 1.2 Use of Fungi in Food
Biotechnology -- 1.3 Fungal Byproducts -- 1.3.1 Proteins from Filamentous Fungi Biomass -- 1.3.2 Byproducts from Fungal Fermentation -- 1.3.3 Fungal Chitosan -- 1.3.4 Other Fungal Byproducts -- 1.4 Unenviable Fungal Byproducts -- 1.5 Conclusion and Future Prospects -- References -- Chapter 2: Fungal Production of Dietary Fibers -- 2.1 Definition -- 2.2 Introduction -- 2.3 Production -- 2.3.1 Preparation of Fungus (Mushroom) as Dietary Fiber -- 2.3.2 Commercial Mushroom Production in the Asian Tradition -- 2.4 Importance -- 2.5 Conclusion -- 2.6 Future Prospects -- References -- Chapter 3: GRAS Fungi: A New Horizon in Safer Food Product -- 3.1 Introduction -- 3.2 History of GRAS -- 3.3 Fungi in All Quarters -- 3.4 Fungi in Food -- 3.4.1 Directly Consumed as Food -- 3.4.2 Secondary Metabolites -- 3.4.3 Alcoholic Beverages -- 3.5 Applications -- 3.5.1 Exploited as Nutraceuticals -- 3.5.2 Antioxidant Activity -- 3.5.3 Increased Shelf-Life of Vegetables and Fruits -- 3.5.4 Flavouring Agent -- 3.5.5 Colouring Agent -- 3.6 List of GRAS-Certified Fungi and Their Products -- 3.7 Concern of GRAS Ingredients -- References -- Chapter 4: Fungi in Food Bioprocessing -- 4.1 Introduction -- 4.2 Useful Fungi -- 4.3 Fermentation Processes -- 4.3.1 Natural Fermentation -- 4.3.2 Starter-Mediated Single-Stage Fermentation -- 4.3.3 Multiple-Stage Fermentation -- 4.4 Fermented Products: Manufacturing and Fungal Species Involved -- 4.4.1 Bread -- 4.4.1.1 Baker's Yeast -- 4.4.1.2 Baking Technology -- Bulk Fermentation Process -- The Mechanical Dough Development Method -- 4.4.2 Sufu (Furu) -- 4.4.2.1 Naturally Fermented Sufu -- 4.4.2.2 Enzymatically Produced Sufu -- 4.4.2.3 Bacterial Fermented Sufu -- 4.4.2.4 Fungal Fermented Sufu -- 4.4.2.5 Grey Sufu -- 4.4.2.6 White Sufu -- 4.4.2.7 Red Sufu -- 4.4.2.8 Other Types -- 4.4.2.9 Mycology of Sufu -- 4.4.2.10 Manufacturing Process -- Preparation of Tofu -- Preparation of Pehtze (Pizi) -- Salting -- Ripening -- 4.4.3 Red Kojic Rice -- 4.4.3.1 Fungi Involved -- 4.4.3.2 Manufacturing Process -- 4.4.4 Soy Sauce -- 4.4.4.1 Fungal Species Involved -- 4.4.4.2 Manufacturing Process -- 4.4.5 Tempe -- 4.4.5.1 Mycology of Tempe -- 4.4.5.2 Manufacturing Process -- 4.4.6 Wine -- 4.4.6.1 Mycology of Wine Fermentation -- 4.4.6.2 Manufacturing Process -- 4.5 Conclusion -- References -- Chapter 5: Fungal Productions of Biological Active Proteins -- 5.1 Fungi as Source of Bioactive Proteins -- 5.2 Inhibition of Angiotensin-Converting Enzyme by Mushroom -- 5.3 Antioxidant -- 5.4 Antifungal -- 5.5 Ribosome-Inactivating Proteins -- 5.6 Antibacterial -- 5.7 Conclusions -- References -- Chapter 6: Fungal Pectinases: Production and Applications in Food
Industries -- 6.1 Introduction -- 6.2 Biochemical Characteristics of Pectinases...
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