Mushroom Magic

Sheetanshu Gupta is alumnus of G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India and works in the field of Biochemistry, Molecular Biology, and Biotechnology. He specializes in environmental problems, aeroponics and hydroponics, and protein biochemistry. He is also involved in innovating farming techniques and exploring novel approaches to plant protection. Dhirendra Kumar is Assistant Professor in the Department of Botany and Assistant Nodal Officer IPR Cell at Chaudhary Bansi Lal University, Haryana, India. His areas of interest are Plant Biology, Biotechnology, Bioprocess Development, Termite Biology, and Waste Management and he is currently working on green synthesis plants and metal-based nanomaterials. Wajid Hasan is Subject Matter Specialist in Entomology at KVK Jehanabad, Bihar Agricultural University in Bihar, India. He holds a doctorate in Agricultural Entomology from GB Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India and is devoted to researcher and extension activities in the field. Sangeeta is Assistant Professor, Home Science (Food & Nutrition) at Ramabai Govt. Women Post Graduate College, Ambedkarnagar, Uttar Pradesh, India. She holds 13 years of teaching experience and has published many papers in national and international journals. Mohammad Javed Ansari is Assistant Professor in the Department of Botany at Hindu College, Moradabad, Uttar Pradesh, India. He holds a Ph.D. in Biotechnology from IIT Roorkee, India and has served as Assistant Professor at King Saud University, Riyadh, Saudi Arabia. Shakuli Kashyap is Assistant Professor at the College of Agriculture Sciences, Teerthanker Mahaveer University, Moradabad, India. She holds a Ph.D. in Botany from G. B. P. U. A. & T, Pantnagar, India. Sudhir Mehrotra is Professor at Lucknow University, Uttar Pradesh, India. He holds 32 years of teaching experience and has completed several research projects working in the field of Biochemical Toxicology.

Preface

About the Editors

1. Mushroom Diversity and their Biochemical Composition

2. Nutritional Significance of Mushrooms in Human Diets

3. Phenolic Compounds and Antioxidant Potential in Mushrooms

4. Terpenoids and Their Health Benefits in Edible Fungi

5. Protein and Amino Acid Profile of Mushrooms

6. Vitamins and Minerals in Mushrooms: A Nutritional Treasure

7. β-Glucans in Mushrooms: Immunomodulatory and Anticancer Effects

8. Chitin and Chitosan in Mushrooms: Bioactivity and Applications

9. Medicinal Properties of Edible Mushrooms: A Biochemical Perspective

10. Mushrooms as Sources of Natural Bioactive Compounds

11. Impact of Cooking and Processing on Mushroom Nutrient Retention

12. Culinary Techniques for Maximizing Nutritional Value of Mushrooms

13. Mushrooms and Gut Health: Interactions with the Microbiome

14. Prebiotic Potential of Mushroom-Derived Compounds

15. Biochemical Variability in Wild vs. Cultivated Mushrooms

16. Edible and Wild Medicinal Mushrooms: Comparative Biochemical Profiles

17. Allergenic and Toxic Compounds in Mushrooms: Biochemical Identification and Implications

18. Mushrooms as Bioindicators of Environmental Toxins

19. Mushrooms as Functional Foods: Trends and Innovations

20. Integrating Mushroom Nutritional Biochemistry into Human Health Strategies

21. An Update on Pathophysiology and Management of Mushroom Mycetism