Table of Contents

1. Cover
2. Title Page
3. List of Contributors
4. 1 Microalgae as a Sustainable Source of Nutraceuticals
   1. Introduction
   2. Microalgae‐Derived Nutraceuticals
   3. Microalgae in the Pharmaceutical and Food Industries
   4. Conclusion and Future Prospects
   5. References
5. 2 Functional Foods from Cyanobacteria: An Emerging Source for Functional Food Products of Pharmaceutical Importance
   1. Introduction
   2. Functional Food Ingredients of Cyanobacterial Origin
   3. Summary and Future Prospects
   4. References
6. 3 Seaweed Carotenoid, Fucoxanthin, as Functional Food
   1. Fucoxanthin: Overview and Sources
   2. Chemistry of Fucoxanthin
   3. Current Applications
   4. Food and Pharmaceutical Regulations
   5. Applications in Human Health
   6. Toxicity Studies
   7. Fucoxanthin as a Functional Food: Challenges and Opportunities
   8. Approaches to Overcome Adverse Reactions in Functional Food Models
   9. Current Trends in Fucoxanthin Research
   10. Conclusion
   11. References
7. 4 Functional Foods from Mushroom
   1. Introduction
   2. Definition
   3. Cultivation
   4. Nutritional Value
   5. Medicinal Properties
   6. Conclusion
   7. References
8. 5 Microbial Production of Organic Acids
   1. Introduction
   2. Types of Organic Acid
   3. Citric Acid
   4. Succinic Acid
   5. Lactic Acid
   6. Itaconic Acid
   7. Lactobionic Acid
   8. Gluconic Acid (Sugar Acid)
   9. Fumaric Acid
   10. Propionic Acid
   11. Acetic Acid
   12. Conclusion
   13. References
9. 6 Microbes as a Source for the Production of Food Ingredients
   1. Introduction
   2. Microbes as Source of Antioxidants
   3. Microbes as Source of Colors
   4. Microbes as Source of Amino Acids
   5. Microbes as Source of Vitamins
   6. Microbes as Source of Proteins
   7. Microbes as Source of Natural Biopreservatives
   8. Microbes as Source of Anticancer Foods
   9. Microbes as Source of Antidiabetic Foods
   10. Microbes as Source of Antianemia Agents
   11. Microbes as Source of Antiobesity Agents
   12. Microbes as Source of Antiallergens
   13. Conclusion
   14. References
   15. Useful Resources
10. 7 Microbial Xanthan, Levan, Gellan, and Curdlan as Food Additives
    1. Introduction
    2. Microbial Exopolysaccharides (EPS)
    3. Microbial Exopolysaccharides in Food Industry
    4. Xanthan
    5. Levan
    6. Gellan
    7. Curdlan
    8. Conclusion
    9. References
11. 8 Microbial Fibrinolytic Enzyme Production and Applications
    1. Introduction
    2. Sources of Fibrinolytic Enzymes
    3. Production (Fermentation) Process
    4. Thrombolytic Activity of Fibrinolytic Enzymes In Vivo
    5. Unconventional Applications of Fibrinolytic Enzymes
    6. Conclusion
    7. References
12. 9 Microbial Products Maintain Female Homeostasis
    1. Probiotics as Therapeutics
    2. Probiotics for Female Complications
    3. The Way Forward
    4. Conclusions
    5. References
13. 10 Production of High‐Quality Probiotics by Fermentation
    1. Introduction
    2. Assessment of Probiotic Functionality
    3. Stress Factors Encountered by Probiotics
    4. Current Technologies Used to Increase Cell Viability
    5. Fermentation Technology
    6. Stabilization of Probiotics
    7. Enumeration of Viable Probiotic Cells
    8. Conclusion
    9. References
14. 11 Probiotics and Their Health Benefits
    1. Introduction
    2. The Gastrointestinal System
    3. Link Between the Gastrointestinal System and Probiotics
    4. Functional Foods
    5. Challenges and Developments
    6. Conclusion
    7. References
15. 12 Nutritional Potential of Auricularia auricula‐judae and Termitomyces umkowaan – The Wild Edible Mushrooms of South‐Western India
    1. Introduction
    2. Wild Mushrooms
    3. Nutritional Assessment
    4. Nutritional Comparison
    5. Conclusion
    6. References
16. Index
17. End User License Agreement

List of Tables

1. Chapter 01
   1. Table 1.1 Selected microalgae‐derived bioactive compounds: their sources and function.
   2. Table 1.2 Examples of microalgae quantities required to meet the Recommended Daily Amount (RDA) of minerals. Source: Adapted from Tokuşoglu and Ünal (2003).
2. Chapter 02
   1. Table 2.1 Companies marketing functional food products of cyanobacterial origin.
   2. Table 2.2 Carbohydrate and protein content of common cyanobacterial strains.
3. Chapter 04
   1. Table 4.1 Production statistics of 10 major edible mushroom‐producing countries in 2014 (FAO, IFAD, WFP 2014).
   2. Table 4.2 Crude protein contents of some popular edible mushrooms.
   3. Table 4.3 Comparison of nutritive value of mushrooms with other foods.
   4. Table 4.4 Classification of amino acids of edible mushrooms.
   5. Table 4.5 Umami taste amino acid content of various mushroom species.
   6. Table 4.6 Biological activity of mushrooms and active constituents.
4. Chapter 05
   1. Table 5.1 Summary of studies on citric acid production using three major classes of micro‐organisms (bacteria, yeast, and filamentous fungi).
   2. Table 5.2 Summary of studies on succinic acid production using three major classes of micro‐organisms (bacteria, yeast, and filamentous fungi).
   3. Table 5.3 Summary of studies on lactic acid production using three major classes of micro‐organisms (bacteria, yeast, and filamentous fungi).
   4. Table 5.4 Summary of studies on itaconic acid production using two major classes of micro‐organisms (yeast and filamentous fungi).
   5. Table 5.5 Summary of studies on lactobionic acid production using two major classes of micro‐organisms (bacteria and filamentous fungi).
   6. Table 5.6 Summary of studies on gluconic acid production using three major classes of microorganisms (bacteria, yeast, and filamentous fungi).
   7. Table 5.7 Summary of studies on fumaric acid production using three major classes of micro‐organisms (bacteria, yeast, and filamentous fungi).
   8. Table 5.8 Summary of studies on propionic acid production using one major class of micro‐organism (bacteria).
   9. Table 5.9 Summary of studies on acetic acid production using three major classes of micro‐organisms (bacteria, yeast, and filamentous fungi).
5. Chapter 07
   1. Table 7.1 Commercially available significant microbial polysaccharides and their characteristics.
6. Chapter 08
   1. Table 8.1 Fibrinolytic bacteria present in traditional fermented foods.
   2. Table 8.2 Fibrinolytic enzymes derived from mushrooms.
7. Chapter 10
   1. Table 10.1 Some important commercially used probiotic strains, manufacturers, and products.
8. Chapter 11
   1. Table 11.1 Probiotic dairy products available in supermarkets in the UK. Supermarket own brands are not included.
   2. Table 11.2 NICE guidelines in which probiotics are mentioned.
9. Chapter 12
   1. Table 12.1 Proximate composition of uncooked and cooked mushrooms on dry weight basis (n = 5; mean±SD).
   2. Table 12.2 Mineral composition of uncooked and cooked mushrooms on dry weight basis (mg/100 g) (n = 5; mean±SD).
   3. Table 12.3 Amino acid composition of uncooked and cooked mushrooms in comparison with soybean, wheat, and FAO/WHO pattern (g/100 g protein; n = 5, mean±SD).
   4. Table 12.4 In vitro protein digestibility (IVPD), essential amino acid score (EAAS), protein digestibility corrected amino acid score (PDCAAS), and protein efficiency ratio (PER) of uncooked and cooked mushrooms.
   5. Table 12.5 Fatty acid methyl esters of uncooked and cooked mushrooms in comparison with soybean and wheat (mg/100 g lipid) (n = 5, mean±SD).

List of Illustrations

1. Chapter 02
   1. Figure 2.1 General overview of the applications, constraints associated with the production of the cynaobacterial food products and their tentative solutions.
2. Chapter 03
   1. Figure 3.1 Fucoxanthin molecular structure (formula C₄₂H₅₈O₆).
3. Chapter 04
   1. Figure 4.1 Pharmacological properties of edible mushroom.
4. Chapter 05
   1. Figure 5.1 Different types of organic acids and summary of their molecular structures.
   2. Figure 5.2 Citric acid.
   3. Figure 5.3 Succinic acid.
   4. Figure 5.4 Lactic acid.
   5. Figure 5.5 Itaconic acid.
   6. Figure 5.6 Lactobionic acid.
   7. Figure 5.7 Gluconic acid.
   8. Figure 5.8 Fumaric acid.
   9. Figure 5.9 Propionic acid.
   10. Figure 5.10 Acetic acid.
   11. Figure 5.11 Different organic acids used for broad spectrum applications in the field of agriculture, food, pharmaceutical, cosmetics and chemical industries.
5. Chapter 08
   1. Figure 8.1 The proportion of deaths by cause in WHO regions in 2012.
   2. Figure 8.2 A simplified diagram of the natural endogenous fibrinolysis system.
   3. Figure 8.3 Flow diagram for the preparation of chungkook‐jang.
   4. Figure 8.4 Role of EfP in the procoagulation and anticoagulation process. Conversion action is indicated by continuous arrows, activation is indicated by dashed arrows, degradation is indicated by dotted arrows.
   5. Figure 8.5 Efficiency of KSK‐II in the hydrolysis of blood. Initially, blood stain washed from cotton fabrics after 30 min of incubation at room temperature with detergent only (a), enzyme only (b) and detergent with the aid of KSK‐II (c) against the fabric stained with blood (d). Then natural blood clots were subjected to dissolution with KSK‐II by incubation for 6 h at room temperature at pH 10.0 (e) and pH 7.4 (f) against control (g). The antimicrobial activity of KSK‐II against the bacterium S. aureus and the fungus R. solani (b) is shown in panels (h) and (i), respectively.
   6. Figure 8.6 The antiviral effect of E. foetida protease on the CMV infection in cowpea plants. Local lesions were counted at the third day of virus inoculation.
6. Chapter 09
   1. Figure 9.1 Health benefits of consuming probiotics. Probiotic effects on host body metabolism, maintaining normal microflora and ensuring the integrity of the immune system.
   2. Figure 9.2 Effects of probiotics supplementation on female health. Probiotic supplementation in childhood maintains vaginal ecology and keeps the immune system strong. Probiotics are useful in middle‐aged women to prevent urinary tract infections and candidiasis, but also help with premenstrual syndrome. Consumption of probiotics during pregnancy and lactation benefits the mother and fetus and lessens the chance of preterm labor. Probiotics are favorable in old age as they maintain bone mineral density (osteoporosis) and decrease perimenopausal and postmenopausal symptoms and associated stress.
7. Chapter 10
   1. Figure 10.1 Desirable selection criteria for potential probiotic micro‐organisms.
   2. Figure 10.2 Various stressful environments encountered by probiotics from production to consumption.
   3. Figure 10.3 Flowchart for the production process of probiotic starter cultures.
8. Chapter 12
   1. Figure 12.1 Auricularia auricula‐judae grown on decomposing logs in the Western Ghats (a) and Termitomyces umkowaan grown on termite mounds (b).

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