Novel Food Products From Fungi
Kitapta bölümler > Diğer · 2026
Yazarlar: Vildan AKDENİZ
Perspectives on Edible Mushrooms and Fungal Biotechnology in Modern Food Production Systems, Diğer, Uluslararası, 2026, ss 246-263, ,
DOI: 10.2174/9798898814052126010012
Özet
The rapid growth of the world's population makes it essential to develop novel food products with improved nutritional properties and a reduced environmental footprint. New production approaches are needed to ensure adequate quantities of highquality food. The unique properties of fungi due to their content of essential and nonessential amino acids, digestible and indigestible carbohydrates, phenolic compounds, sterols, terpenoids, minerals, vitamins, lipids, essential fatty acids, monounsaturated, and polyunsaturated fatty acids make them a great candidate for the production of novel foods. Furthermore, fungi are relatively easy to grow, making large-scale production feasible. They also have low water and carbon footprints. In addition, they are very important for vegetarians and have great potential for use in the development of vegan products, as they can mimic the taste, texture, and nutritional composition of meat products, and commercial fungal-based vegan products are already available on the market. In addition, edible fungi enhance the nutritional and functional properties of cereal-based products, offering high potential for the development of functional and health-oriented products. In the near future, it is likely that fungi will open up new areas of application in the food industry.