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Edible fungi do not serve only as nutraceuticals and pharmaceuticals; the use of their extracts and compounds is described in the literature in food products as convenient natural alternatives for synthetic food additives and food enhancers. In recent years there has been growing interest in processed mushroom products in different forms, such as dried, fermented, and preserved/canned products. Mushroom sources also have emerged as an extraordinary alternative to animal-based proteins; proteins derived from fungi are currently present on the market as a sole product also, in the form of powder. Currently there is an increase in mushroom-based foods, such as upgraded snacks and flours, faux meat/dairy products, etc. The role of mushroom extracts in the contemporary food industry is presented in this chapter, as well as their role as pre- and probiotics. Also, the encapsulation of mushrooms is presented with an emphasis on their respective use.

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