35
Cheung RC, Ng TB, Wong JH, Chan WY (2015) Chitosan: an update on potential biomedical and
pharmaceutical applications. Mar Drugs 13(8):5156–5186
Chun-Yan SU, Qian-Liang MI, Rahman K, Ting HA, Lu-Ping QI (2015) Salvia miltiorrhiza: traditional medicinal uses, chemistry, and pharmacology. Chin J Nat Med 13(3):163–182
Cimerman G, Cimerman A (1995) Pleurotus fruiting bodies contain the inhibitor of 3-hydroxy- 3methylglutaryl-coenzyme A reductase-lovastatin. Exp Mycol 19(1):1–6
Constable A, Jonas D, Cockburn A, Davi A, Edwards G, Hepburn P, Samuels F (2007) History of
safe use as applied to the safety assessment of novel foods and foods derived from genetically
modified organisms. Food Chem Toxicol 45(12):2513–2525
Dadachova E, Bryan RA, Huang X, Moadel T, Schweitzer AD, Aisen P, Nosanchuk JD, Casadevall
A (2007) Ionizing radiation changes the electronic properties of melanin and enhances the
growth of melanized fungi. PLoS One 2(5):457
Davies R (1953) Enzyme formation in Saccharomyces fragilis. 1. Invertase and raffinase. Biochem
J 55(3):484
Dufossé L (2016) Current and potential natural pigments from microorganisms (bacteria, yeasts,
fungi, microalgae). In: Handbook on natural pigments in food and beverages. Woodhead
Publishing, Amsterdam, pp 337–354
Dufresne C, Farnworth E (2000) Tea, Kombucha, and health: a review. Food Res Int 33(6):409–421
Dufossé L, Galaup P, Yaron A, Arad SM, Blanc P, Murthy KNC, Ravishankar GA (2005)
Microorganisms and microalgae as sources of pigments for food use: a scientific oddity or an
industrial reality? Trend Food Sci Technol Elsevier 16(6):389–406
Finnigan TJA (2011) Mycoprotein: origins, production and properties. In Handbook of Food
Proteins Woodhead Publishing, Cambridge, pp 335–352
Frank J (2007) Meat as a bad habit: a case for positive feedback in consumption preferences leading to lock-in. Rev Soc Econ 65(3):319–348
Frestedt JL (2018) Foods, food additives, and generally regarded as safe (GRAS) food assessments. In: Food control and biosecurity. Academic Press, London, pp 543–565
Goodrich, William W (2010) Address to the FFDCA concerning GRAS. Business Lawyer (Aba)
heinonline.org 16:107
Gmoser R, Ferreira JA, Lennartsson PR, Taherzadeh MJ (2017) Filamentous ascomycetes fungi as
a source of natural pigments. Fungal Biol & Biotechnol 4(1):4
Hawksworth DL, Lücking R (2001) Fungal diversity revisited: 2.2 to 3.8 million species. Microbiol
Spectrum 105(12):1422–1432
Hallagan JB, Hall RL (2009) Under the conditions of intended use – new developments in the
FEMA GRAS program and the safety assessment of flavor ingredients. Food Chem Toxicol
47(2):267–278
Helen S, Sean D, Richard M (2015) Filamentous fungi as source of natural antioxidant. Food
Chem Elsivier 185:389–397
Köhler JR, Casadevall A, Perfect J (2015) The spectrum of fungi that infects humans. Cold Spring
Harb Perspect Med 5(1):a019273
Liu L, Guan N, Li J, Shin HD, Du G, Chen J (2017) Development of GRAS strains for nutraceutical production using systems and synthetic biology approaches: advances and prospects. Crit
Rev Biotechnol 37(2):139–150
Liu J, Zhang J, Shi Y, Grimsgaard S, Alraek T, Fønnebø V (2006) Chinese red yeast rice (Monascus
purpureus) for primary hyperlipidemia: a meta-analysis of randomized controlled trials. Chinas
Med 1(1):4
Li Q, Ray CS, Callow NV, Loman AA, Islam SM, Ju LK (2020) Aspergillus niger production
of pectinase and α-galactosidase for enzymatic soy processing. Enzyme Microb Technol
134:109476
Logesh AR, Thillaimaharani KA, Sharmila K, Kalaiselvam M, Raffi SM (2012) Production of
chitosan from endolichenic fungi isolated from mangrove environment and its antagonistic
activity. Asian Pacific Journal of Tropical Biomedicine, 2(2):140–143
3 GRAS Fungi: A New Horizon in Safer Food Product
Cheung RC, Ng TB, Wong JH, Chan WY (2015) Chitosan: an update on potential biomedical and
pharmaceutical applications. Mar Drugs 13(8):5156–5186
Chun-Yan SU, Qian-Liang MI, Rahman K, Ting HA, Lu-Ping QI (2015) Salvia miltiorrhiza: traditional medicinal uses, chemistry, and pharmacology. Chin J Nat Med 13(3):163–182
Cimerman G, Cimerman A (1995) Pleurotus fruiting bodies contain the inhibitor of 3-hydroxy- 3methylglutaryl-coenzyme A reductase-lovastatin. Exp Mycol 19(1):1–6
Constable A, Jonas D, Cockburn A, Davi A, Edwards G, Hepburn P, Samuels F (2007) History of
safe use as applied to the safety assessment of novel foods and foods derived from genetically
modified organisms. Food Chem Toxicol 45(12):2513–2525
Dadachova E, Bryan RA, Huang X, Moadel T, Schweitzer AD, Aisen P, Nosanchuk JD, Casadevall
A (2007) Ionizing radiation changes the electronic properties of melanin and enhances the
growth of melanized fungi. PLoS One 2(5):457
Davies R (1953) Enzyme formation in Saccharomyces fragilis. 1. Invertase and raffinase. Biochem
J 55(3):484
Dufossé L (2016) Current and potential natural pigments from microorganisms (bacteria, yeasts,
fungi, microalgae). In: Handbook on natural pigments in food and beverages. Woodhead
Publishing, Amsterdam, pp 337–354
Dufresne C, Farnworth E (2000) Tea, Kombucha, and health: a review. Food Res Int 33(6):409–421
Dufossé L, Galaup P, Yaron A, Arad SM, Blanc P, Murthy KNC, Ravishankar GA (2005)
Microorganisms and microalgae as sources of pigments for food use: a scientific oddity or an
industrial reality? Trend Food Sci Technol Elsevier 16(6):389–406
Finnigan TJA (2011) Mycoprotein: origins, production and properties. In Handbook of Food
Proteins Woodhead Publishing, Cambridge, pp 335–352
Frank J (2007) Meat as a bad habit: a case for positive feedback in consumption preferences leading to lock-in. Rev Soc Econ 65(3):319–348
Frestedt JL (2018) Foods, food additives, and generally regarded as safe (GRAS) food assessments. In: Food control and biosecurity. Academic Press, London, pp 543–565
Goodrich, William W (2010) Address to the FFDCA concerning GRAS. Business Lawyer (Aba)
heinonline.org 16:107
Gmoser R, Ferreira JA, Lennartsson PR, Taherzadeh MJ (2017) Filamentous ascomycetes fungi as
a source of natural pigments. Fungal Biol & Biotechnol 4(1):4
Hawksworth DL, Lücking R (2001) Fungal diversity revisited: 2.2 to 3.8 million species. Microbiol
Spectrum 105(12):1422–1432
Hallagan JB, Hall RL (2009) Under the conditions of intended use – new developments in the
FEMA GRAS program and the safety assessment of flavor ingredients. Food Chem Toxicol
47(2):267–278
Helen S, Sean D, Richard M (2015) Filamentous fungi as source of natural antioxidant. Food
Chem Elsivier 185:389–397
Köhler JR, Casadevall A, Perfect J (2015) The spectrum of fungi that infects humans. Cold Spring
Harb Perspect Med 5(1):a019273
Liu L, Guan N, Li J, Shin HD, Du G, Chen J (2017) Development of GRAS strains for nutraceutical production using systems and synthetic biology approaches: advances and prospects. Crit
Rev Biotechnol 37(2):139–150
Liu J, Zhang J, Shi Y, Grimsgaard S, Alraek T, Fønnebø V (2006) Chinese red yeast rice (Monascus
purpureus) for primary hyperlipidemia: a meta-analysis of randomized controlled trials. Chinas
Med 1(1):4
Li Q, Ray CS, Callow NV, Loman AA, Islam SM, Ju LK (2020) Aspergillus niger production
of pectinase and α-galactosidase for enzymatic soy processing. Enzyme Microb Technol
134:109476
Logesh AR, Thillaimaharani KA, Sharmila K, Kalaiselvam M, Raffi SM (2012) Production of
chitosan from endolichenic fungi isolated from mangrove environment and its antagonistic
activity. Asian Pacific Journal of Tropical Biomedicine, 2(2):140–143
3 GRAS Fungi: A New Horizon in Safer Food Product