230
Generally recognized as safe (GRAS) (cont.)
organizations, 34
oxidative and hydrolytic enzymes, 29
Gene regulator, 98
Genetic manipulation techniques, 119
Genome
commercial production, 172
C-S lyase genes, 172
encodes, 171
L. edodes, 172
Gluconic acid, 8
Glucuronides, 220
Glutamic acid, 154
Glycogenolysis, 208
Glycoproteins, 171
Grifola frondosa, 155
H
Halal and kosher markets, 183
Hericium erinaceus, 156
fruiting bodies, 156
macromorphology, 156
Heterologous pectinase production, 95–97
Human diet, 28
Human microsomes, 221
I
Immunoaffinity technique, 205
Increasing NADPH concentration, 122
Industrial applications, pectinases
animal feed application, 107
chocolate processing, 107
coffee processing, 104
fruit and vegetable processing, 103–104
tea processing, 105
wine industry, 102–103
Industrial production microorganisms, 91
International Agency for Research on Cancer
(IARC), 215
Isarfelin, 75
K
Koji fermentation, 54
Koji process, 54
L
Laccase, 213
Lactic acid bacteria, 211
Lactic acid production, 8
Lanthionine, 170
LC-ESI-MS/MS analytical method, 214
Legume proteins, 185
Lenthionine, 170
Lentinan, 175
Lentinula edodes, 168
Lentinula mushrooms, 167
Lentinus edodes, 174
Lentinus edodes β-glucan (LEBG), 173
Lentinus species, 166
L-Galactonate dehydratase (LGD1), 95
Lignocellulose agricultural wastes, 131
Limits of detection (LODs), 214
Linoleic acid (LA), 125
Lipogenesis, 120
Livestock production, 181
Lyophyllin, 75, 76
Lyophyllum antifungal protein (LAP),
75, 76
M
Macrofungus, 143
Marmite
®
, 40
Marmorin, 76
Maturing agents, 46
Meat analogs, 184
Meat consumption, 182, 184
Meat industry, 184
Meat products, 191
Meat substitutes, 181, 184
agriculture production, 181
calorie, 182
CVD, 183
features, 182
mycoproteins, 182
policy makers, 182
population explosion, 181
Mechanical dough development method, 46
Metabolic engineering, 31
Metabolic profiling
characteristic sulfurous aroma, 170
Metal ions, 101
Microwave vacuum drying, 169
Miso, 140
Moromi, 140
Moromi process, 54
Mushrooms, 20, 152
ACEs inhibition, 66–72
agricultural wastes, 22
antibacterial activity, 77, 78
antifungal peptide, 74
basidiomycetes, 66
bioactive peptides, source and
characteristics, 67–71
Index
Generally recognized as safe (GRAS) (cont.)
organizations, 34
oxidative and hydrolytic enzymes, 29
Gene regulator, 98
Genetic manipulation techniques, 119
Genome
commercial production, 172
C-S lyase genes, 172
encodes, 171
L. edodes, 172
Gluconic acid, 8
Glucuronides, 220
Glutamic acid, 154
Glycogenolysis, 208
Glycoproteins, 171
Grifola frondosa, 155
H
Halal and kosher markets, 183
Hericium erinaceus, 156
fruiting bodies, 156
macromorphology, 156
Heterologous pectinase production, 95–97
Human diet, 28
Human microsomes, 221
I
Immunoaffinity technique, 205
Increasing NADPH concentration, 122
Industrial applications, pectinases
animal feed application, 107
chocolate processing, 107
coffee processing, 104
fruit and vegetable processing, 103–104
tea processing, 105
wine industry, 102–103
Industrial production microorganisms, 91
International Agency for Research on Cancer
(IARC), 215
Isarfelin, 75
K
Koji fermentation, 54
Koji process, 54
L
Laccase, 213
Lactic acid bacteria, 211
Lactic acid production, 8
Lanthionine, 170
LC-ESI-MS/MS analytical method, 214
Legume proteins, 185
Lenthionine, 170
Lentinan, 175
Lentinula edodes, 168
Lentinula mushrooms, 167
Lentinus edodes, 174
Lentinus edodes β-glucan (LEBG), 173
Lentinus species, 166
L-Galactonate dehydratase (LGD1), 95
Lignocellulose agricultural wastes, 131
Limits of detection (LODs), 214
Linoleic acid (LA), 125
Lipogenesis, 120
Livestock production, 181
Lyophyllin, 75, 76
Lyophyllum antifungal protein (LAP),
75, 76
M
Macrofungus, 143
Marmite
®
, 40
Marmorin, 76
Maturing agents, 46
Meat analogs, 184
Meat consumption, 182, 184
Meat industry, 184
Meat products, 191
Meat substitutes, 181, 184
agriculture production, 181
calorie, 182
CVD, 183
features, 182
mycoproteins, 182
policy makers, 182
population explosion, 181
Mechanical dough development method, 46
Metabolic engineering, 31
Metabolic profiling
characteristic sulfurous aroma, 170
Metal ions, 101
Microwave vacuum drying, 169
Miso, 140
Moromi, 140
Moromi process, 54
Mushrooms, 20, 152
ACEs inhibition, 66–72
agricultural wastes, 22
antibacterial activity, 77, 78
antifungal peptide, 74
basidiomycetes, 66
bioactive peptides, source and
characteristics, 67–71
Index