Novel Uses of Mushrooms in Foods and Nutraceuticals

In an era where sustainable agriculture and health-promoting foods are more vital than ever, Novel Uses of Mushrooms in Foods and Nutraceuticals explores the diverse potential of mushrooms as a cornerstone of future food systems. Covering a broad spectrum of innovations, including advanced cultivation techniques, molecular breeding, and nanotechnology aimed at maximizing mushroom productivity and product diversity, this book analyzes the classification, taxonomy, and biological properties of edible and medicinal mushrooms, providing essential knowledge for researchers and industry professionals seeking to develop high-value functional foods and nutraceuticals. Highlighting recent breakthroughs, Novel Uses of Mushrooms in Foods and Nutraceuticals examines the application of mushroom-derived proteins, bioactive compounds, and natural pigments in health, cosmetics, and industrial sectors. It explores mushroom-derived pre- and probiotics and their impact on the gut microbiota and emphasizes the role of mushrooms in sustainable practices such as bioremediation, circular economy, and biodegradable packaging. With insights into policy, global trade, and future trends, this volume equips readers to drive innovation and sustainable growth in the mushroom industry.

• Presents a broad range of advancements and applications of mushrooms for agriculture and food industry applications
• Highlights the latest trends in mushroom cultivation and their applications in functional food development
• Introduces the classification systems used in the taxonomy of edible and medicinal mushrooms, including the principles of fungal taxonomy
• Discusses numerous types of proteins that can be obtained from mushrooms, as well as the potential applications of these proteins in terms of food and industrial purposes
• Highlights policy, cost benefit analysis and global trade issues in the mushroom industry