14
References
Abdelmalek BE, Sila A, Haddar A, Bougatef A, Ayadi MA (2017) β-Chitin and chitosan from
squid gladius: biological activities of chitosan and its application as clarifying agent for apple
juice. Int J Biol Macromol 104:953–962
Abdulaal WH (2018) Purification and characterization of α-amylase from Trichoderma pseudokoningii. BMC Biochem 19(1):4
Aberoumand A (2011) A review article on edible pigments properties and sources as natural biocolorants in foodstuff and food industry. WJDFS 6(1):71–78
Ahmed S, Mustafa G, Arshad M, Rajoka MI (2017) Fungal biomass protein production from
Trichoderma harzianum using rice polishing. BioMed Res Int:1
Ali A, Shehzad A, Khan MR, Shabbir MA, Amjid MR (2012) Yeast, its types and role in fermentation during bread making process-a. Pak J Food Sci 22(3):171–179
Alvarez-Sala A, Blanco-Morales V, Cilla A, Garcia-Llatas G, Sánchez-Siles LM, Barberá R,
Lagarda MJ (2018) Safe intake of a plant sterol-enriched beverage with milk fat globule membrane: bioaccessibility of sterol oxides during storage. J Food Compos Anal 68:111–117
Asadollahzadeh M, Ghasemian A, Saraeian A, Resalati H, Taherzadeh MJ (2018) Production of
fungal biomass protein by filamentous fungi cultivation on liquid waste streams from pulping
process. Bioresources 13(3):5013–5031
Avery SV, Singleton I, Magan N, Goldman GH (2019) The fungal threat to global food security.
Fungal Biol 123(8):555–557
Balder E, Healthier Choices Management Corp (2018) Processes and methods of manufacture of
arecoline. US Patent 9,994,884
Bansal J, Pantazopoulos P, Tam J, Cavlovic P, Kwong K, Turcotte AM, Lau BY, Scott PM (2011)
Surveys of rice sold in Canada for aflatoxins, ochratoxin a and fumonisins. Food Addit Contam
28(6):767–774
Barac A (2019) Mycotoxins and human disease. In: Clinically relevant mycoses. Springer, Cham,
pp 213–225
Beelman RB, Kalaras MD, Richie JP Jr (2019) Micronutrients and bioactive compounds in mushrooms: a recipe for healthy aging? Nutr Today 54(1):16–22
Chen W, He Y, Zhou Y, Shao Y, Feng Y, Li M, Chen F (2015) Edible filamentous fungi from
the species Monascus: early traditional fermentations, modern molecular biology, and future
genomics. Compr Rev Food Sci Food Saf 14(5):555–567
Chen X, Wang X, Xue Y, Zhang TA, Li Y, Hu J, Tsang YF, Zhang H, Gao MT (2018) Influence of
rice straw-derived dissolved organic matter on lactic acid fermentation by Rhizopus oryzae. J
Biosci Bioeng 125(6):703–709
Chen H, Chen Y, Ye X, Liu D, Chen J (2019) Turbidity, antioxidant compounds, color, and dynamics of clarification of bayberry juice using various polysaccharide based clarifying agents. J
Food Process Preserv 43(7):e13980
Ciriminna R, Meneguzzo F, Delisi R, Pagliaro M (2017) Citric acid: emerging applications of key
biotechnology industrial product. Chem Cent J 11(1):22
Das I, Arora A (2018) Alternate microwave and convective hot air application for rapid mushroom
drying. J Food Eng 223:208–219
de la Cerda R, Bond U (2019) Accelerated evolution of lager yeast strains for improved flavour
profiles. Access Microbiol 1(1A):496
Dufossé L (2018) Red colourants from filamentous fungi: are they ready for the food industry? J
Food Compos Anal 69:156–161
Dulf FV, Vodnar DC, Toşa MI, Dulf EH (2020) Simultaneous enrichment of grape pomace with
γ-linolenic acid and carotenoids by solid-state fermentation with Zygomycetes fungi and antioxidant potential of the bioprocessed substrates. Food Chem 310:125927
Dutton MF, Mwanza M, de Kock S, Khilosia LD (2012) Mycotoxins in south African foods: a case
study on aflatoxin M 1 in milk. Mycotoxin Res 28(1):17–23
S. Singh and S. Gaur
References
Abdelmalek BE, Sila A, Haddar A, Bougatef A, Ayadi MA (2017) β-Chitin and chitosan from
squid gladius: biological activities of chitosan and its application as clarifying agent for apple
juice. Int J Biol Macromol 104:953–962
Abdulaal WH (2018) Purification and characterization of α-amylase from Trichoderma pseudokoningii. BMC Biochem 19(1):4
Aberoumand A (2011) A review article on edible pigments properties and sources as natural biocolorants in foodstuff and food industry. WJDFS 6(1):71–78
Ahmed S, Mustafa G, Arshad M, Rajoka MI (2017) Fungal biomass protein production from
Trichoderma harzianum using rice polishing. BioMed Res Int:1
Ali A, Shehzad A, Khan MR, Shabbir MA, Amjid MR (2012) Yeast, its types and role in fermentation during bread making process-a. Pak J Food Sci 22(3):171–179
Alvarez-Sala A, Blanco-Morales V, Cilla A, Garcia-Llatas G, Sánchez-Siles LM, Barberá R,
Lagarda MJ (2018) Safe intake of a plant sterol-enriched beverage with milk fat globule membrane: bioaccessibility of sterol oxides during storage. J Food Compos Anal 68:111–117
Asadollahzadeh M, Ghasemian A, Saraeian A, Resalati H, Taherzadeh MJ (2018) Production of
fungal biomass protein by filamentous fungi cultivation on liquid waste streams from pulping
process. Bioresources 13(3):5013–5031
Avery SV, Singleton I, Magan N, Goldman GH (2019) The fungal threat to global food security.
Fungal Biol 123(8):555–557
Balder E, Healthier Choices Management Corp (2018) Processes and methods of manufacture of
arecoline. US Patent 9,994,884
Bansal J, Pantazopoulos P, Tam J, Cavlovic P, Kwong K, Turcotte AM, Lau BY, Scott PM (2011)
Surveys of rice sold in Canada for aflatoxins, ochratoxin a and fumonisins. Food Addit Contam
28(6):767–774
Barac A (2019) Mycotoxins and human disease. In: Clinically relevant mycoses. Springer, Cham,
pp 213–225
Beelman RB, Kalaras MD, Richie JP Jr (2019) Micronutrients and bioactive compounds in mushrooms: a recipe for healthy aging? Nutr Today 54(1):16–22
Chen W, He Y, Zhou Y, Shao Y, Feng Y, Li M, Chen F (2015) Edible filamentous fungi from
the species Monascus: early traditional fermentations, modern molecular biology, and future
genomics. Compr Rev Food Sci Food Saf 14(5):555–567
Chen X, Wang X, Xue Y, Zhang TA, Li Y, Hu J, Tsang YF, Zhang H, Gao MT (2018) Influence of
rice straw-derived dissolved organic matter on lactic acid fermentation by Rhizopus oryzae. J
Biosci Bioeng 125(6):703–709
Chen H, Chen Y, Ye X, Liu D, Chen J (2019) Turbidity, antioxidant compounds, color, and dynamics of clarification of bayberry juice using various polysaccharide based clarifying agents. J
Food Process Preserv 43(7):e13980
Ciriminna R, Meneguzzo F, Delisi R, Pagliaro M (2017) Citric acid: emerging applications of key
biotechnology industrial product. Chem Cent J 11(1):22
Das I, Arora A (2018) Alternate microwave and convective hot air application for rapid mushroom
drying. J Food Eng 223:208–219
de la Cerda R, Bond U (2019) Accelerated evolution of lager yeast strains for improved flavour
profiles. Access Microbiol 1(1A):496
Dufossé L (2018) Red colourants from filamentous fungi: are they ready for the food industry? J
Food Compos Anal 69:156–161
Dulf FV, Vodnar DC, Toşa MI, Dulf EH (2020) Simultaneous enrichment of grape pomace with
γ-linolenic acid and carotenoids by solid-state fermentation with Zygomycetes fungi and antioxidant potential of the bioprocessed substrates. Food Chem 310:125927
Dutton MF, Mwanza M, de Kock S, Khilosia LD (2012) Mycotoxins in south African foods: a case
study on aflatoxin M 1 in milk. Mycotoxin Res 28(1):17–23
S. Singh and S. Gaur