Pinku Chandra Nath – författare

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 applicationsHighlights the latest trends in mushroom cultivation and their applications in functional food developmentIntroduces the classification systems used in the taxonomy of edible and medicinal mushrooms, including the principles of fungal taxonomyDiscusses 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 purposesHighlights policy, cost benefit analysis and global trade issues in the mushroom industry

The book highlights the importance of mushrooms and their effective application in the nutraceutical sector, along with their role in promoting environmental resilience. The goal of this book is to highlight the gaps in the research on mushrooms as a possible source of superfoods and highly nutritious substances, with the ultimate goal of helping to reach the current sustainable development goals (SDGs). Additionally, it will explore potential applications in industrial development. This book aims to thoroughly examine the diverse aspects of the design, application, and integration of mushrooms in the agriculture, nutraceuticals, and food sectors. The discussion will explore their applications in sectors including food processing, food packaging, and sustainable agricultural practices aimed at enhancing yield. This book looks to explore the existing limitations and possible solutions within the realm of mushroom technology, emphasizing their contribution to promoting a sustainable economy.Features:Addresses the global prevalence of mushrooms and their potential applications in industry and environmental sustainability.Discusses the significance of mushrooms and their effective utilization.Provides examples of nanomaterials derived from mushrooms.Discusses how the emergence and increasing application of mushrooms in the development of smart and sustainable food and nutraceuticals contribute to a sustainable bioeconomy.Discusses current challenges and limitations, along with future prospects, for utilizing mushrooms in achieving sustainable development goals.

Underutilized and Neglected Indigenous Foods for Health and Sustainability explores the hidden potential of traditional food systems that have long been overlooked in modern diets. Drawing on scientific insights, cultural knowledge, and sustainability perspectives. This book highlights nutrient-rich, climate-resilient crops that can play a vital role in addressing global challenges such as malnutrition, biodiversity loss, and food insecurity. By reconnecting readers with indigenous foods and the communities that preserve them, it offers a compelling vision for a healthier, more sustainable future—one rooted in diversity, resilience, and respect for local knowledge.Features· Explores a wide range of underutilized and neglected indigenous foods and their nutritional benefits· Highlights the role of traditional crops in promoting health and preventing malnutrition· Examines sustainability aspects, including climate resilience and biodiversity conservation· Integrates scientific research with indigenous knowledge and cultural practices· Presents case studies and real-world examples from different regions· Brief the role of consumer awareness and behavioural change in sustainable food practice

Next-Generation Food Enzymes explores advanced enzyme technologies driven by Artificial Intelligence to enhance food processing efficiency, promote sustainability, and support a circular bioeconomy through eco-friendly biocatalytic innovations. It promotes sustainable innovation by reducing resource dependency and greenhouse gas emissions associated with traditional food manufacturing. The book integrates three cutting-edge domains: artificial intelligence in enzyme design, circular bioeconomy principles, and sustainable food innovation. It systematically covers fundamental enzymology (Chapters 1- 2), technological methodologies (Chapters 3-5), practical applications in waste valorization and product development (Chapters 6-11), and forward-looking considerations including personalized nutrition and regulatory frameworks (Chapters 12-15). This comprehensive structure successfully bridges theoretical foundations with industrial implementation.Key Features:Presents cutting-edge insights into AI-driven enzyme design and its transformative role in sustainable food processingExplains how enzyme technologies contribute to the circular bioeconomy by converting food and agricultural waste into valuable productsCovers real-world case studies and practical applications of enzymes in foods such as dairy, bakery, and beveragesAnalyses the environmental and economic benefits of replacing chemical catalysts with bio-based enzyme systems

bioconversion of fruit and vegetable processing wastes into biofuel, biogas, fermentable sugar, electricity, briquette, biochar, activated carbon, bioremediation for bio-solvent and byproducts processing, valorization of fruit, and vegetable processing waste to develop value-added products.

This volume details comprehensive methods for the isolation of pigments from microalgae with emphasis on sustainable and efficient methods. Chapters guide readers through solvent extraction, supercritical fluid extraction, pulsed electric field protocols, and purification methods necessary to produce good quality pigments.  Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge Microalgae-based Pigments: Basic Protocols aims to be comprehensive guide for researchers in the field.