Chapter
Chapter 2 Functional Foods from Cyanobacteria: An Emerging Source for Functional Food Products of Pharmaceutical Importance
Cyanobacteria: A Successful Evolutionary Phylum
Cyanobacteria: A Potential Source of Functional Foods
Functional Food Ingredients of Cyanobacterial Origin
Summary and Future Prospects
Chapter 3 Seaweed Carotenoid, Fucoxanthin, as Functional Food
Fucoxanthin: Overview and Sources
Food and Pharmaceutical Regulations
Applications in Human Health
Dietary Antioxidant Effects
Fucoxanthin as a Functional Food: Challenges and Opportunities
Approaches to Overcome Adverse Reactions in Functional Food Models
Micro- and Nanoencapsulation
Current Trends in Fucoxanthin Research
Green Extraction Technologies
Chapter 4 Functional Foods from Mushroom
Chapter 5 Microbial Production of Organic Acids
Gluconic Acid (Sugar Acid)
Chapter 6 Microbes as a Source for the Production of Food Ingredients
Microbes as Source of Antioxidants
Microbes as Source of Colors
Microbes as Source of Amino Acids
Microbes as Source of Vitamins
Microbes as Source of Proteins
Microbes as Source of Natural Biopreservatives
Microbes as Source of Anticancer Foods
Anticancer Compounds from Endophytic Sources
Microbes as Source of Antidiabetic Foods
Microbes as Source of Antianemia Agents
Microbes as Source of Antiobesity Agents
Microbes as Source of Antiallergens
Chapter 7 Microbial Xanthan, Levan, Gellan, and Curdlan as Food Additives
Microbial Exopolysaccharides (EPS)
Microbial Exopolysaccharides in Food Industry
Chapter 8 Microbial Fibrinolytic Enzyme Production and Applications
Sources of Fibrinolytic Enzymes
Production (Fermentation) Process
Thrombolytic Activity of Fibrinolytic Enzymes In Vivo
Unconventional Applications of Fibrinolytic Enzymes
Fibrinolytic Enzymes as Detergent Additives and Antimicrobials
Fibrinolytic Enzymes for Prevention of Dental Caries
Fibrinolytic Enzymes as Plant Virus Inhibitors
Fibrinolytic Enzymes as Anti‐Inflammatory, Analgesic, Antibacterial, and Mucolytic Expectorant Agents
Fibrinolytic Enzymes as Blood Pressure Regulators
Chapter 9 Microbial Products Maintain Female Homeostasis
Probiotics as Therapeutics
Probiotics for Female Complications
Urinary Tract Infection (UTI)
Hormone-Associated Imbalance
Chapter 10 Production of High-Quality Probiotics by Fermentation
Assessment of Probiotic Functionality
Stress Factors Encountered by Probiotics
Current Technologies Used to Increase Cell Viability
Genetic Modification of the Strain
Enhancing Stress Tolerance of Probiotic Strains
Physiological Adaptation and General Stress Response
Methods to Increase Survival and Viability of Probiotics
Optimization of Growth Medium
Types of Fermentation Involved in Probiotic Production
Stabilization of Probiotics
Fluidized Bed and Vacuum Drying
Enumeration of Viable Probiotic Cells
Chapter 11 Probiotics and Their Health Benefits
The Gastrointestinal System
Link Between the Gastrointestinal System and Probiotics
Challenges and Developments
Additional Biotechnological Methods
Chapter 12 Nutritional Potential of Auricularia auricula-judae and Termitomyces umkowaan – The Wild Edible Mushrooms of South-Western India
Protein Digestibility and Qualities
Amino Acids Profile and Protein Bioavailability
Microbial Functional Foods and Nutraceuticals
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