231
classified, 153
cultivated, 144
cultivation, 158
demand, 144
edible, 145–152
edible and medicinal, 21
edible wild, 144
energy value, 152
food industry, 21
GLP, antioxidant activity, 73
gourmet, 153
historical records, 144
moisture content, 152
mycelium, 21
polysaccharides and triterpenoids, 21
production, 165
RIPs, 75, 76
RNase, 78–80
soluble, 21
spawn-filled hole, 22
type, 144
Mushrooms and truffles, 187
Mycelium, 20, 143, 168, 187, 188, 191
Mycoprotein production, 187
Mycoproteins, 6, 20, 136, 182, 186–192
and mushroom, 136
Mycorrhizae, 153
Mycorrhizal mushrooms
Amanita caesarea, 158
Boletus edulis, 159
Tricholoma matsutake, 158
Tuber spp, 157
Mycotoxigenic species, 201
Mycotoxins, 12, 197, 199, 201, 221
chemical factors, 201
compounds, 199
control, 202
definition, 197
fungal species, 198
limits and regulations, 204
metabolites, 199
types, 199, 200
N
New Harvest™, 125
Nonmeat proteins
cereals proteins, 186
legume proteins, 185
mycoprotein, 186
off-flavors, 185
oil-producing plants, 186
soybean, 185
Nonvegetarian consumers, 182
Nutraceuticals, 31, 65
Nutritious food, 184
O
Ochratoxin A (OTA), 215
concentrations, 216
contamination, 216
incidence, 216
liver elimination, 217
meat products, 216
occurrence, 215
Oil-producing plants, 186
Oleaginous fungi
genetic engineering, 120
hydrophobic substrates, 119
microbes, 119
Oleaginousity, 119
Organic nitrogen, 123
Oxidative stress, 72
P
Parasitic mushrooms
Armillaria mellea, 160
Ustilago maydis, 160
Patulin (PAT), 221
health effects, 221
structure, 221
toxicity, 221
Pectic acid, 101
Pectic substances
amorphous, 101
in banana and apple, 92
chemical structure and sources, 90
citrus peel, 102
extracellular adhesive, 92
extraction, 102
in food processing industries, 86
in fruits and vegetables, 92
GaIA, 92
pectic acid, 101
pectin extraction, 92
pectinic acids, 101
protopectin, 101
RG-I, 90
smooth regions, 90
synthesis, 101
uranic acid, 92
Pectinase production
agro-industrial wastes, 100
D-galacturonic acid, 94–96
fungal bioprocessing, 93, 94
gene regulator, 98
Index
classified, 153
cultivated, 144
cultivation, 158
demand, 144
edible, 145–152
edible and medicinal, 21
edible wild, 144
energy value, 152
food industry, 21
GLP, antioxidant activity, 73
gourmet, 153
historical records, 144
moisture content, 152
mycelium, 21
polysaccharides and triterpenoids, 21
production, 165
RIPs, 75, 76
RNase, 78–80
soluble, 21
spawn-filled hole, 22
type, 144
Mushrooms and truffles, 187
Mycelium, 20, 143, 168, 187, 188, 191
Mycoprotein production, 187
Mycoproteins, 6, 20, 136, 182, 186–192
and mushroom, 136
Mycorrhizae, 153
Mycorrhizal mushrooms
Amanita caesarea, 158
Boletus edulis, 159
Tricholoma matsutake, 158
Tuber spp, 157
Mycotoxigenic species, 201
Mycotoxins, 12, 197, 199, 201, 221
chemical factors, 201
compounds, 199
control, 202
definition, 197
fungal species, 198
limits and regulations, 204
metabolites, 199
types, 199, 200
N
New Harvest™, 125
Nonmeat proteins
cereals proteins, 186
legume proteins, 185
mycoprotein, 186
off-flavors, 185
oil-producing plants, 186
soybean, 185
Nonvegetarian consumers, 182
Nutraceuticals, 31, 65
Nutritious food, 184
O
Ochratoxin A (OTA), 215
concentrations, 216
contamination, 216
incidence, 216
liver elimination, 217
meat products, 216
occurrence, 215
Oil-producing plants, 186
Oleaginous fungi
genetic engineering, 120
hydrophobic substrates, 119
microbes, 119
Oleaginousity, 119
Organic nitrogen, 123
Oxidative stress, 72
P
Parasitic mushrooms
Armillaria mellea, 160
Ustilago maydis, 160
Patulin (PAT), 221
health effects, 221
structure, 221
toxicity, 221
Pectic acid, 101
Pectic substances
amorphous, 101
in banana and apple, 92
chemical structure and sources, 90
citrus peel, 102
extracellular adhesive, 92
extraction, 102
in food processing industries, 86
in fruits and vegetables, 92
GaIA, 92
pectic acid, 101
pectin extraction, 92
pectinic acids, 101
protopectin, 101
RG-I, 90
smooth regions, 90
synthesis, 101
uranic acid, 92
Pectinase production
agro-industrial wastes, 100
D-galacturonic acid, 94–96
fungal bioprocessing, 93, 94
gene regulator, 98
Index