Fungal Additives and Bioactives in Food Processing Industries: Challenges and Prospects
暫譯: 食品加工產業中的真菌添加劑與生物活性物質：挑戰與前景
Singh, Bhim Pratap, Agnihotri, Shekhar, Oberoi, Harinder Singh
相關主題
商品描述
"Fungal Additives and Bioactives in Food Processing Industries: Challenges and Prospects" provides a comprehensive exploration of fungal bioactives and additives within the realm of food processing industries. Currently, industries' reliance on synthetic ingredients to combat food-borne pathogens during food processing has raised concerns due to their adverse effects on human health. This book comprehensively investigates how fungal additives and metabolites can offer a natural alternative with minimal health and environmental repercussions, thereby enhancing sustainability practices within the industry.
Fungi and their associated bio-products have emerged as pivotal players in food processing industries, showcasing their efficacy in not only curbing postharvest losses but also serving as natural preservatives. Recognizing the urgent imperative to tap into the untapped potential of fungi to align with Sustainable Development Goals, this book sheds light on the diverse applications of fungal bioactives, encompassing polysaccharides, flavonoids, peptides/proteins, natural colorants, and polyunsaturated fatty acids within the food sector.
The book delves into various aspects including the role of fungal metabolites in pharmaceuticals for human disease prevention, their impact on agriculture, and their significance in enhancing foodprocessing practices. It also discusses the utilization of natural colorants and pigments derived from fungal metabolites, as well as fungal enzymes for dough fermentation, cheese ripening, and brewing. Furthermore, the book unveils the intriguing potential of fungal endophytes as a rich source of novel bioactive compounds, paving the way for innovative advancements in multiple industries. By amalgamating knowledge-sharing contributors from microbiology, biotechnology, and food science disciplines, this book caters to a diverse audience ranging from researchers, students, young entrepreneurs and industry professionals to policymakers, offering a roadmap to harness the transformative power of fungal-based bioactives and additives. Targeting the untapped potential of fungal-derived compounds, this book will inspire further research and development efforts aimed at revolutionizing the way we approach food production and consumption in the 21st century.
商品描述(中文翻譯)
《食品加工產業中的真菌添加劑與生物活性物質：挑戰與前景》全面探討了食品加工產業中真菌生物活性物質和添加劑的應用。目前，產業對合成成分的依賴以對抗食品加工過程中的食源性病原體，因其對人類健康的不良影響而引發了關注。本書深入研究了真菌添加劑和代謝物如何提供一種自然替代方案，對健康和環境的影響最小，從而增強產業內的可持續性實踐。
真菌及其相關的生物產品已成為食品加工產業中的關鍵角色，展示了它們在減少收成後損失和作為天然防腐劑方面的有效性。認識到開發真菌未開發潛力以符合可持續發展目標的迫切需求，本書闡明了真菌生物活性物質的多樣應用，包括多醣類、類黃酮、肽/蛋白質、天然色素和多不飽和脂肪酸在食品領域的應用。
本書深入探討了多個方面，包括真菌代謝物在預防人類疾病的藥物中的角色、它們對農業的影響以及在提升食品加工實踐中的重要性。它還討論了來自真菌代謝物的天然色素和顏料的利用，以及用於麵團發酵、起司熟成和釀造的真菌酶。此外，本書揭示了真菌內生菌作為新型生物活性化合物豐富來源的迷人潛力，為多個產業的創新進展鋪平道路。通過整合微生物學、生物技術和食品科學領域的知識分享貢獻者，本書面向從研究人員、學生、年輕企業家和行業專業人士到政策制定者的多元讀者，提供了一條利用真菌基生物活性物質和添加劑的變革力量的路線圖。本書針對真菌衍生化合物的未開發潛力，將激勵進一步的研究和開發工作，旨在徹底改變我們在21世紀對食品生產和消費的方式。
作者簡介
Bhim Pratap Singh is a professor and Head of the Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), an Institute of National Importance (INI) under the Ministry of Food Processing Industries, Government of India. Dr. Singh has more than 17 years of teaching experience in the field of applied microbiology, and he teaches both postgraduate and doctoral students. Dr. Singh has authored more than 100 research papers and book chapters in journals and books of international repute. Dr. Singh edited nine (09) books published by Springer and Elsevier. He is a member of the Association of Microbiologists of India (AMI), the Asian PGPR Society for Sustainable Agriculture, the Mushroom Society of India (MSI), and the Indian Science Congress (ISC). He received several prestigious awards from agencies such as DST, New Delhi and other agencies in the field of Microbial Diversity. Dr Singh has served as a guest editor in many journals like Frontiers in Microbiology, Biology-MDPI, Journal of Fungi-MDPI, Frontiers in Molecular Biosciences, etc. His major research areas are in postharvest disease management using natural agents and improving the shelf life of fresh commodities to reduce food loss happening during the food supply chain.
Shekhar Agnihotri Ph.D. (Nanotechnology) is currently working as an Assistant Professor at National Institute of Food Technology Entrepreneurship and Management, Sonepat (Haryana) under the Ministry of Food Processing Industries (MOFPI), Government of India. With a unique blend of science and engineering disciplines, Dr. Shekhar comes with two postgraduate degrees, MS (Biochemistry) and M.Tech (Biochemical Engineering) from IIT-BHU and has worked in a joint collaborative research at IIT Kanpur. Later he completed his PhD in Nanotechnology from IIT Bombay receiving the prestigious IIT-B Excellence Award for Best PhD thesis. Dr. Shekhar is the recipient of DST young scientist award, Indo-Japan Young Fellowship Award, Gold access award (Royal Society of Chemistry, UK), and TIET Best Performer Award. His expertise lies in the area of nano-biotechnology, bioprocess engineering and enzyme technology and has published in high impact factor journals. Dr. Shekhar pursues interests in integrating immobilized enzymes and nano-supports for generating value-added products from agro-waste, novel packaging and smart sensing technologies.
Harinder Singh Oberoi is currently holding the position of Director, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), an Institute of National Importance (INI) under the Ministry of Food Processing Industries, Government of India. Dr. Oberoi completed his Doctorate in Microbiology from Punjab Agricultural University, Ludhiana, India, and Post-Doc in Bioprocessing and Value Addition from Kansas State University, Kansas, USA, with diverse exposure to different aspects of Post-Harvest Technology. He has over 28 years of experience working with the food and beverage industry, including big conglomerates, Govt R&D, and academia in post harvest management, value addition, food processing, food safety, fermentation, and biovalorization. Dr Oberoi is a recipient of several national and international awards. He is a fellow of the National Academy of Agricultural Sciences (NAAS) and the National Academy of Biological Sciences (NABS). He has published over 100 research articles in high-impact factor journals in the field of fermentation technology, bioprocessing and food safety.
作者簡介(中文翻譯)
Bhim Pratap Singh 是國家食品技術創業與管理研究所（NIFTEM）農業與環境科學系的教授及系主任，該研究所為印度食品加工工業部下的國家重要機構（INI）。Singh 博士在應用微生物學領域擁有超過 17 年的教學經驗，並教授研究生及博士生。Singh 博士已在國際知名的期刊和書籍中發表超過 100 篇研究論文和書章。他編輯了九本由 Springer 和 Elsevier 出版的書籍。他是印度微生物學會（AMI）、亞洲可持續農業 PGPR 協會、印度蘑菇學會（MSI）及印度科學大會（ISC）的成員。他曾獲得來自新德里 DST 等機構在微生物多樣性領域的多項榮譽獎項。Singh 博士曾擔任多本期刊的客座編輯，如《微生物學前沿》、《生物學-MDPI》、《真菌期刊-MDPI》、《分子生物科學前沿》等。他的主要研究領域包括利用天然劑進行後收穫病害管理，以及改善新鮮商品的保鮮期，以減少在食品供應鏈中發生的食物損失。
Shekhar Agnihotri 博士（奈米技術）目前擔任國家食品技術創業與管理研究所（NIFTEM）助理教授，該研究所隸屬於印度食品加工工業部（MOFPI）。Dr. Shekhar 擁有科學與工程學科的獨特結合，擁有兩個研究生學位，分別是來自 IIT-BHU 的生物化學碩士（MS）和生物化學工程碩士（M.Tech），並曾在 IIT Kanpur 進行聯合合作研究。隨後，他在 IIT Bombay 完成奈米技術的博士學位，並因其優秀的博士論文獲得 IIT-B 卓越獎。Dr. Shekhar 是 DST 年輕科學家獎、印日年輕獎學金獎、英國皇家化學學會金獎及 TIET 最佳表現獎的獲得者。他的專長在於奈米生物技術、生物過程工程和酶技術，並在高影響因子的期刊上發表過論文。Dr. Shekhar 對整合固定化酶和奈米支撐以從農業廢棄物中產生增值產品、新型包裝和智能感測技術充滿興趣。
Harinder Singh Oberoi 目前擔任國家食品技術創業與管理研究所（NIFTEM）主任，該研究所為印度食品加工工業部下的國家重要機構（INI）。Oberoi 博士在印度旁遮普農業大學（Punjab Agricultural University, Ludhiana）獲得微生物學博士學位，並在美國堪薩斯州立大學（Kansas State University）完成生物處理和增值的博士後研究，對後收穫技術的不同方面有著多樣的接觸。他在食品和飲料行業擁有超過 28 年的經驗，包括大型企業、政府研發和學術界，專注於後收穫管理、增值、食品加工、食品安全、發酵和生物增值。Oberoi 博士獲得了多項國內外獎項。他是國家農業科學院（NAAS）和國家生物科學院（NABS）的院士。他在發酵技術、生物處理和食品安全領域的高影響因子期刊上發表了超過 100 篇研究文章。
