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Food Chemistry, Function and Analysis
Edible Fungi: Chemical Composition, Nutrition and Health Effects
Edited by
Dejan Stojković;
Dejan Stojković
University of Belgrade, Serbia
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Lillian Barros
Lillian Barros
Instituto Politécnico de Bragança, Portugal
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Hardback ISBN:
978-1-83916-401-9
PDF ISBN:
978-1-83916-752-2
EPUB ISBN:
978-1-83916-753-9
Special Collection:
2022 ebook collection
No. of Pages:
408
Publication date:
23 Nov 2022
About this book
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.
Edible Fungi: Chemical Composition, Nutrition and Health Effects, The Royal Society of Chemistry, 2022.
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Digital access
$220.00
Print format
Edible Fungi
$220.00
Table of contents
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Chapter 1: Diversity of the Fungi Kingdom: Molecular Tools to Distinguish Mushrooms Considered Safe and Unsafe for Human Healthp1-26ByA. Lallawmsanga;A. LallawmsangaBioNEST Incubation Centre Mizoram University AizawlMizoram-796004IndiaSearch for other works by this author on:B. Jaime CarrascoB. Jaime CarrascoCentro Tecnológico de Investigación del Champiñón de La Rioja (CTICH)26560 Autolla RiojaSpain[email protected]Department of Biology, University of OxfordSouth Parks RoadOxford OX1 3RBUKSearch for other works by this author on:
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Chapter 2: Update on Research Data on the Nutrient Composition of Mushrooms and Their Potentials in Future Human Dietsp27-67ByMilena J. Rašeta;Milena J. RašetaDepartment of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi SadTrg D. Obradovića 321000 Novi SadSerbiaSearch for other works by this author on:Milana S. Rakić;Milana S. RakićDepartment of Biology and Ecology, Faculty of Sciences, University of Novi SadTrg D. Obradovića 221000 Novi SadSerbia[email protected]Search for other works by this author on:Eleonora V. Čapelja;Eleonora V. ČapeljaDepartment of Biology and Ecology, Faculty of Sciences, University of Novi SadTrg D. Obradovića 221000 Novi SadSerbia[email protected]Search for other works by this author on:Maja A. KaramanMaja A. KaramanDepartment of Biology and Ecology, Faculty of Sciences, University of Novi SadTrg D. Obradovića 221000 Novi SadSerbia[email protected]Search for other works by this author on:
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Chapter 3: Updates on Fatty Acids in Mushrooms: Content, Characterization, and Biological Effectsp68-138ByG. Tel-Çayan;G. Tel-ÇayanDepartment of Chemistry and Chemical Processing Technologies, Muğla Vocational School, Muğla Sıtkı Koçman University48000MuğlaTurkey[email protected][email protected]Search for other works by this author on:E. Deveci;E. DeveciChemistry and Chemical Processing Technology Department, Technical Sciences Vocational School, Konya Technical University42250 KonyaTurkeySearch for other works by this author on:F. ÇayanF. ÇayanDepartment of Chemistry and Chemical Processing Technologies, Muğla Vocational School, Muğla Sıtkı Koçman University48000MuğlaTurkey[email protected][email protected]Search for other works by this author on:
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Chapter 4: Bioactive Phenolic Compounds from Mushroomsp139-160ByMihai Babotă;Mihai BabotăDepartment of Pharmaceutical Botany, “Iuliu Haţieganu” University of Medicine and PharmacyGheorghe Marinescu street 23400337 Cluj-NapocaRomania[email protected]Search for other works by this author on:Oleg Frumuzachi;Oleg FrumuzachiDepartment of Pharmaceutical Botany, “Iuliu Haţieganu” University of Medicine and PharmacyGheorghe Marinescu street 23400337 Cluj-NapocaRomania[email protected]Search for other works by this author on:Alexandru Nicolescu;Alexandru NicolescuDepartment of Pharmaceutical Botany, “Iuliu Haţieganu” University of Medicine and PharmacyGheorghe Marinescu street 23400337 Cluj-NapocaRomania[email protected]Search for other works by this author on:Irina Ielciu;Irina IelciuDepartment of Pharmaceutical Botany, “Iuliu Haţieganu” University of Medicine and PharmacyGheorghe Marinescu street 23400337 Cluj-NapocaRomania[email protected]Search for other works by this author on:Ramona Păltinean;Ramona PăltineanDepartment of Pharmaceutical Botany, “Iuliu Haţieganu” University of Medicine and PharmacyGheorghe Marinescu street 23400337 Cluj-NapocaRomania[email protected]Search for other works by this author on:Gianina Crişan;Gianina CrişanDepartment of Pharmaceutical Botany, “Iuliu Haţieganu” University of Medicine and PharmacyGheorghe Marinescu street 23400337 Cluj-NapocaRomania[email protected]Search for other works by this author on:Andrei MocanAndrei MocanDepartment of Pharmaceutical Botany, “Iuliu Haţieganu” University of Medicine and PharmacyGheorghe Marinescu street 23400337 Cluj-NapocaRomania[email protected]Search for other works by this author on:
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Chapter 5: Bioactive Properties of Mushrooms with Potential Health Benefitsp161-231ByRossana V. C. Cardoso;Rossana V. C. CardosoCentro de Investigação de Montanha (CIMO), Instituto Politécnico de BragançaCampus de Santa Apolónia5300-253 BragançaPortugal[email protected]Search for other works by this author on:Taofiq Oludemi;Taofiq OludemiCentro de Investigação de Montanha (CIMO), Instituto Politécnico de BragançaCampus de Santa Apolónia5300-253 BragançaPortugal[email protected]Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Univeridade de VigoE-32004 OurenseSpainSearch for other works by this author on:Ângela Fernandes;Ângela FernandesCentro de Investigação de Montanha (CIMO), Instituto Politécnico de BragançaCampus de Santa Apolónia5300-253 BragançaPortugal[email protected]Search for other works by this author on:Isabel C. F. R. Ferreira;Isabel C. F. R. FerreiraCentro de Investigação de Montanha (CIMO), Instituto Politécnico de BragançaCampus de Santa Apolónia5300-253 BragançaPortugal[email protected]Search for other works by this author on:Lillian BarrosLillian BarrosCentro de Investigação de Montanha (CIMO), Instituto Politécnico de BragançaCampus de Santa Apolónia5300-253 BragançaPortugal[email protected]Search for other works by this author on:
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Chapter 6: Macromolecules in Fungi with Pharmaceutical Potentialp232-272ByA. Helena Araújo-Rodrigues;A. Helena Araújo-RodriguesUniversidade Católica Portuguesa, CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de BiotecnologiaRua Diogo Botelho 13274169-005 PortoPortugal[email protected]Search for other works by this author on:B. Ana Sofia Sousa;B. Ana Sofia SousaUniversidade Católica Portuguesa, CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de BiotecnologiaRua Diogo Botelho 13274169-005 PortoPortugal[email protected]Search for other works by this author on:C. Manuela E. PintadoC. Manuela E. PintadoUniversidade Católica Portuguesa, CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de BiotecnologiaRua Diogo Botelho 13274169-005 PortoPortugal[email protected]Search for other works by this author on:
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Chapter 7: Terpenes and Steroids in Fungi Used in the Daily Dietp273-303ByEkaterina-Michaela Tomou;Ekaterina-Michaela TomouDepartment of Pharmacognosy & Chemistry of Natural Products, School of Health Sciences, Faculty of Pharmacy, National and Kapodistrian University of Athens, PanepistimiopolisZografou15771 AthensGreece[email protected]Search for other works by this author on:Christina Barda;Christina BardaDepartment of Pharmacognosy & Chemistry of Natural Products, School of Health Sciences, Faculty of Pharmacy, National and Kapodistrian University of Athens, PanepistimiopolisZografou15771 AthensGreece[email protected]Search for other works by this author on:Panagiotis Lymperis;Panagiotis LymperisDepartment of Pharmacognosy & Chemistry of Natural Products, School of Health Sciences, Faculty of Pharmacy, National and Kapodistrian University of Athens, PanepistimiopolisZografou15771 AthensGreece[email protected]Search for other works by this author on:Krystalia Lytra;Krystalia LytraDepartment of Pharmacognosy & Chemistry of Natural Products, School of Health Sciences, Faculty of Pharmacy, National and Kapodistrian University of Athens, PanepistimiopolisZografou15771 AthensGreece[email protected]Search for other works by this author on:Helen SkaltsaHelen SkaltsaDepartment of Pharmacognosy & Chemistry of Natural Products, School of Health Sciences, Faculty of Pharmacy, National and Kapodistrian University of Athens, PanepistimiopolisZografou15771 AthensGreece[email protected]Search for other works by this author on:
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Chapter 8: Cultivation of Mushrooms Widely Appreciated by Consumersp304-326ByDiego Cunha Zied;Diego Cunha ZiedUniversidade Estadual Paulista, Faculdade de Ciências Agrárias e TecnológicasDracenaBrazil[email protected][email protected]Search for other works by this author on:András Geösel;András GeöselHungarian University of Agriculture and Life Sciences, Institute of Horticultural SciencesBudapestHungarySearch for other works by this author on:Arturo Pardo-GiménezArturo Pardo-GiménezCentro de Investigación, Experimentación y Servicios del ChampiñónQuintanar del ReySpainSearch for other works by this author on:
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Chapter 9: The Cultural Use of Mushroomsp327-358ByJovana Vunduk;Jovana VundukUniversity of Belgrade-Institute of General and Physical ChemistryStudentski trg 12/V11158 BelgradeSerbia[email protected]Ekofungi Ltd.Padinska Skela bbBelgradeSerbiaSearch for other works by this author on:Alona Yu. BiketovaAlona Yu. BiketovaJodrell Laboratory, Royal Botanic GardensKewRichmond TW9 3DSUKMycological Society of IsraelP.O. Box 164Pardesiya 42815IsraelSearch for other works by this author on:
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Chapter 10: Applications of Mushrooms in the Food Industryp359-382ByJ. Petrović;J. PetrovićInstitute for Biological Research “Siniša Stanković”, National Institute of Republic of Serbia, University of BelgradeBulevar Despota Stefana 14211000 BelgradeSerbia[email protected]Search for other works by this author on:M. Kostić;M. KostićInstitute for Biological Research “Siniša Stanković”, National Institute of Republic of Serbia, University of BelgradeBulevar Despota Stefana 14211000 BelgradeSerbia[email protected]Search for other works by this author on:D. Stojković;D. StojkovićInstitute for Biological Research “Siniša Stanković”, National Institute of Republic of Serbia, University of BelgradeBulevar Despota Stefana 14211000 BelgradeSerbia[email protected]Search for other works by this author on:J. GlamočlijaJ. GlamočlijaInstitute for Biological Research “Siniša Stanković”, National Institute of Republic of Serbia, University of BelgradeBulevar Despota Stefana 14211000 BelgradeSerbia[email protected]Search for other works by this author on:
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Chapter 11: The Global Market for Mushrooms, Their Uses as Dietary Supplements and Associated Safety Issuesp383-397ByVinícius Mateus Salvatori Cheute;Vinícius Mateus Salvatori CheutePost-Graduate Program in Biochemistry, State University of MaringáMaringáParanáBrazil[email protected]Search for other works by this author on:Emanueli Backes;Emanueli BackesPost-Graduate Program in Food Sciences, State University of MaringaMaringáParanáBrazilSearch for other works by this author on:Rúbia Carvalho Gomes Corrêa;Rúbia Carvalho Gomes CorrêaProgram of Master in Clean Technologies, Cesumar Institute of Science Technology and Innovation (ICETI), Cesumar University – UniCesumarMaringáParanáBrazilSearch for other works by this author on:Vanesa Gesser Corrêa;Vanesa Gesser CorrêaPost-Graduate Program in Food Sciences, State University of MaringaMaringáParanáBrazilSearch for other works by this author on:Adelar Bracht;Adelar BrachtPost-Graduate Program in Biochemistry, State University of MaringáMaringáParanáBrazil[email protected]Post-Graduate Program in Food Sciences, State University of MaringaMaringáParanáBrazilDepartment of Biochemistry, State University of MaringáMaringáParanáBrazilSearch for other works by this author on:Rosane Marina PeraltaRosane Marina PeraltaPost-Graduate Program in Biochemistry, State University of MaringáMaringáParanáBrazil[email protected]Post-Graduate Program in Food Sciences, State University of MaringaMaringáParanáBrazilDepartment of Biochemistry, State University of MaringáMaringáParanáBrazilSearch for other works by this author on:
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