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Файл:Ординатура / Хирургия / Библиотека им академика М.И. Перельмана / Книга_5182_Библиотеки_им_академика_М_И_Перельмана
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436 Index
Cochran’s Q test, 235
Cocoa powder, 233
low- fat substitute, 224
natural sweetener, 222
sauce, 233
Coffee beans, ferulic acid, 250
Colony- forming units (CFU), 259
Combined food additive (CFA), 307, 308
bread, cohesion of, 311
incorporation of, 310
rye- wheat bread, characteristics of, 309
rye- wheat dough, 310
water- and fat- retaining, 309
wet gluten, 309
wheat- rye bread, 308
Common Medicinal Herbs, 189
Concentrated alkaline soluble solids (CASS), 69
Confectionery food additives, 201
Coprinellus congregatus, 405, 407
Coprinus congregatus, 407
Coprinus stercorarius, 407
Cordyceps (Ophiocordyceps sinensis), 401
Corn oil, O/ W emulsions, 61
Cowberry (Vaccinium vitis- idaea), 144
Cranberry (Vaccinium oxycoccos), 161
antioxidant activity, 21
cultivated berries, 159
Crisan, E. V., 356, 359
Cryopowders, 211
Cui, F. J., 372
Cumin (Cuminum cyminum), 84
Cumin seed, cutlets
acid value, 99
oxidation of lipids, 99
peroxide value, 98, 99
pH of, 97, 98
sensory properties, 97
Cupric ion reducing antioxidant capacity
(CUPRAC), 123
Cutlets
acid value, 98
cumin seed
acid value, 99
oxidation of lipids, 99
peroxide value, 98, 99
pH of, 97, 98
sensory properties, 97
sensory properties, 97
Cyanidin, 167
Cyanidin 3- galactoside, 161
Cyanidin- 3- glucoside equivalent (CGE), 17, 161
Cyanidin 3- O- sambubioside, 210
Cyclocybe aegerita (V. Brig.), 366– 367
Cyclopentanoperhydrophenanthrene ring
system, 381
Cysteine, in red seaweed, 25
Cytochrome P450 monooxygenases, 368
Dairy functional products, 31
Dark- colored fruits, 157
Dark red berry- like fruit, 19
Dawczyński, C., 323
Delphinidin 3- O- sambubioside, 210
Desert trufe (Terfezia claveryi), 14
Dienaitė, L., 120, 123
Dietary ber, 6– 7, 14, 19, 21, 26, 30, 32, 56, 61,
169, 190, 202, 209, 223, 236, 271– 272,
278– 279, 285– 286, 299, 300, 326, 340, 356,
365– 366, 369, 382, 385
deciency of, 25
hydrophilic, 277
integral component of, 279
in seaweeds, 24– 25, 326
Dietary supplements, 3– 4, 89, 108, 222– 224, 271,
301, 328, 352, 399– 401
2,5- Dihydroxybenzoic acid, 323
Dihydro- γ- pyrone ring, 247
Dilute alkaline soluble solids (DASS), 69
Dioscorea opposita, 70
2,2- Diphenyl- 1- picrylhydrazyl (DPPH), 97, 123,
227, 330
antioxidant activity, 208, 210
assay, 203
free radical, 331
radical scavenging capacity, 209
1,1- Diphenyl- 2- picrylhydrazyl (DPPH) method, 9
Dithymoquinone, 88
Diyan kwakwa, 60
Dog rose (Rosa canina), 268
fruits of, 269
phytochemical composition of, 269
polyphenolic compounds, 270
rose hips, 269
Dog rose (Rosa canina L.), 144, 156– 157, 268– 270
Dough
fermentation processes, 92, 282
gas- forming capacity, 92
gas- holding capacity, 93
shape- holding capacity, 93
structural/ mechanical properties, 93
water- holding capacity, 310
Dried barberry fruits, 194
Dried lingonberry (Vaccinium vitis- idaea L.), 172
Drumstick tree (Moringa oleifera), 3– 6, 60
leaf powder, 5
pharmacological plants, 3– 6
Dry kelp powder, 307, 311
Dry matter (DM), 6, 297
in blackthorn fruits, 16
fresh mushrooms, 354
of fruiting bodies, 409
in Laminaria, 300
pasta, 91
Dry seaweeds, 308
Du, J., 281
Index 437
Ebony trees (Diospyros mespiliformis L.), 60
Echinops setifer, 69
EC109 tumor cells, 370
Edible medicinal mushroom, 398, 399
global market, 400
graphical representation, 399
Grifola frondosa (maitake), 409
low- intensity laser light, 419, 420
P. eryngii, 381
Egg yolk, 48, 61
Elderberry (Sambucus nigra L.) juice, 144, 157,
170– 172
Elmleaf blackberry/ thornless blackberry (Rubus
ulmifolius), 144
Emulsion- based food
development of, 52
polysaccharides of, 64– 67
products, 49
wild edible plants, see Emulsion- based foods,
wild edible plants
Emulsion- based foods, wild edible plants
consumer demand, 48
dispersion medium, type of, 50
egg products, 48
ingredients of, 49– 51
natural polysaccharides/ proteins, 48
oil- in- water emulsions, 74– 75
polysaccharides of, 58
sources of
isolate proteins, 54
polysaccharides, 62– 74
proteins, 55– 62
uses capability, 52– 54
Emulsion gels, 51
Emulsions of emulsions, 51
Endocrine disorders, 251
Endo/ exo- polysaccharides, antioxidant potential
of, 380
Endothelial cells (ECs), 369
Epidexoylignan acid, 120
Ergosterol, 364– 365, 369, 371, 375, 381,
408
Erinacerins- isoindolin- 1- ones, 371
Erinacine A- enriched H. erinaceus supplementation,
371
Erinacines, 369– 373
Erinacin P, cyatane- xyloside of, 372
Essential amino acids (EAA), 5, 24– 25, 59– 61,
297– 298, 311, 322– 323, 335, 340, 357, 359,
369, 374
Ethanolic potassium hydroxide solution, 98
EU Directive 1223/ 2009, 127
European Food Safety Authority, 300
European Union under Commission Regulation
(EU), 192
Exotic tropical plant hibiscus (Hibiscus sabdariffa),
201
Extracellular polysaccharides (EPS) production, 382
Extracts of edible mushrooms (EEM), 374
Fan, H., 73
Fat- soluble color pigments, 156
Fatty acids
in Boletus edulis, 8
C. aegerita, 360
composition of, 323
Laminaria sp., 299
monounsaturated (MUSFA), 299
saturated (SFA), 299
in S. rugosoannulata, 360
Undaria pinnatida, 328
Ferric reducing antioxidant power (FRAP) method,
9, 21, 123
Ferulic acid, 250
antioxidant effects of, 251
coffee beans, 250
Flavan- 3- ol molecule, 246
Flavanolols (dihydroavonols), 247, 248
Flavonoids (aglycones), 185, 243, 248, 328
biological activity of, 245
biosynthesis of, 248
functions of, 244
lipid/ DNA oxidation, 330
OH group, 245
in rosemary extract, 254
subclasses, 245
Flavonol aglycones, 246
Flavonols kaempferol, 248
Flavored wines, production of, 129
Food additives
combined, 308
in confectionery, 201
iron oxide nanoparticles, 296, 307
on kelp/ iron oxide nanoparticles
additive, technological properties, 307
brown seaweed Laminaria japonica, 307
combined additive, 308
food supplements, 306
physico- chemical properties, 307
rye- wheat bread production, 308– 311
Food and Agriculture Organization (FAO), 1, 221,
294, 302
Food and Agriculture Organization Statistical
(FAOSTAT) data, 399
Food emulsions, 51, 55
formulation, typical, 50
macroemulsions, 49
oil droplets, 50
Food- grade O/ W emulsions, Pickering
stabilization, 52
Food matrix, structure- forming components of, 311
Food production
pharmacological plants
Aegle marmelos, 2– 3
438 Index
Lycium barbarum, 6– 7
Moringa oleifera, 3– 6, 4
seaweeds, 22– 32, 27– 28
bakery functional products, 30
brown, 31– 32
brown algae, antioxidant activity of, 26
Caulerpa racemosa, 30
Clean Water Act programs, 32
countries, in global aquaculture, 24
Cystoseira barbata, 26
dairy functional products, 31
dietary ber, 25
sh functional products, 29– 30
green algae, 23
in Japanese cuisine, 32
Kappaphycus alvarezii, 30
laminaria japonica powder, 26
marine algae, 23
meat functional products, 26
nutrients, 24– 25
polyphenols, 25
recommended dietary allowances, 28– 29
red algae, 22– 23
sweets and chocolate, 31
wild- growing shrubs
blackthorn, 15– 19
hawthorn, 19– 22
wild mushrooms
Boletus edulis, 8– 10
Cantharellus cibarius, 10– 15
edible, nutritional value, 7
Food products, textual properties of, 306
French Green Chartreuse, 129, 130
Fresh weight (FW), 144, 156, 187, 223, 252, 359
Fruit puree, 170
Fucoidan, 297, 326
anticoagulant properties, 327
sulfated water- soluble polysaccharide, 326
Fucoxanthin, 301, 330
in vitro and in vivo studies, 331
in wakame, 339
Fungal photoreactions, mechanisms of, 402
Fungal photoreceptors, 403– 404, 406
Fungal polysaccharides, 377
immunomodulatory action of, 377
used as prebiotics, 377
Fu, Z., 381
D- Galactose- induced aging mice, 368
Gallic acid, 9, 249, 330
anticancer properties, 330
antioxidant activity, 249
Gallic acid equivalent (GAE), 17, 111, 144, 188,
206, 368– 369
Ganoderma lucidum (Reishi), 401
Gao, Y., 383
Gas formation, in rye- wheat dough, 283
Gastrointestinal digestion process, in vitro
digestion, 228
GATA- like zinc nger transcription factor, 404
Gelatin, 31, 48, 193, 211
Gentisic acid, 9, 323
Giami, S. Y., 60
Gibbs free energy, 296
Globulin, 56, 59
Glucans, 376
(1,3)(1,6)- β- D- Glucans, 382
β- Glucans, immunopharmacological activities, 380
Glutamic acid (Glu), 359
Glutelin, 56, 59
Gluten
containing cereals, 53
enteropathy (celiac disease), 298
free cereals, 53
gluten- free bread, 5
with hydroxybenzoic/ hydroxycinnamic acids,
281
Glycogen, 352
Glycolipids, 74, 299, 372
Glycoprotein, 297, 372, 377, 379
Glycoprotein HEG- 5, 372
Glycosidic bonds, 62
Goat meat, acceptability of, 3
Goji berry (Lycium barbarum), 6– 7
age- related diseases, 6
pharmacological plants, 3, 4, 6– 7
polysaccharides of, 6
Grape berries, antioxidant activity, 21
Grape seed, antiradical effect of, 250
Green algae, 22– 23
Chlorophyceae, 23, 295
Codium fragile, 25
genus Ulva, 32
Green seaweed, 25– 26
Enteromorpha compressa, 30
Monostroma nitidum, 30
Ulva compressa, 30– 31
Gummiarabic (GA), 73
Gut bacteria, 172
Gut microbiota, 172– 173, 367– 369, 371, 380
HaCaT keratinocytes, 378
Hadi, N., 120
Harakeke mucilage, structural analysis of, 68
Hawthorn (Crataegus monogyna), 15, 19– 22, 20,
144
on blood pressure reduction, 20
phenolic content, 21
powder, 21
Hawthorn berries, antibacterial activity, 21
Hebeloma mesophaeum, 14
HeLa cells, 370
Index 439
Helium- neon laser (He- Ne laser) radiation, 413
HEP3 protein, 372
Herbal beverages, 127– 128
Herbal hot drinks, 126– 127
Herbal tea, 2, 127
as alternatives to traditional caffeinated
beverages, 126
based on catnip, 126– 129
biological properties of, 126
Camellia sinensis L., 126
consumption of, 126
goji berries, 6
for health maintenance and prevention of various
diseases, 127
from Hibiscus owers, 208
Leguminosae, 127
made from aromatic plants, 126
natural compounds in, 127
Nepeta cataria L., 128
N. ucrainica, 127
Hibiscus (Hibiscus sabdariffa), 204, 209
calyces, 204
chemical composition, 205
of food products, 209
phenolic compounds, 205
phytochemical composition/ antioxidant
capacity, 204
water- soluble red dyes, 210
wine, by yeast Saccharomyces cerevisiae, 208
extracts, physico- chemical characteristics of, 212
owers, 208
as food additives, 201
as food coloring, 208– 210
herbal tea from, 208
in marshmallow
production of, 211– 213
technology, 210– 211
overview of, 201
seeds, 209
sources of, 204– 205
Himalayan Nepeta, 121
Hippocratic wine, 129
HMG Co- A reductase, 371
Hot buffer soluble solids (HBSS), 69
Human gastric carcinoma cells, 372
Human liver cancer HepG2 cells, 376
Human umbilical vein endothelial cells (HUVECs),
369
Hu, S., 354, 359, 366, 384
Hydrated wakame, 337
Hydrocolloids
classication of, 63
in food industry, 26
Hydrolysate, chromatographic analysis of, 69
Hypertension, 383
antioxidant activity, 143
peptides, 383
sodium consumption, 335
triglycerides, 360
Hypsizygus marmoreus, 408
Immune- mediated celiac disease, 53
Indole compounds, 374– 375
Inonotus obliquus, 414, 417
Interleukin (IL)- 1β, 372
Iodine
in meat products, 29
recommended dietary allowance, 300
rye- wheat bread, 311
water- solubility, 300
Iran hawthorn fruits, 21
Iron deciency, 31, 301, 332
Iron oxide nanoparticles (IONPs), 296, 307, 308,
309, 311
Irvingia gabonensis seeds, 60
Isoavones, 244– 245
Italian carob seeds, 228– 229
Jabłońska- Ryś, E., 16
Japanese kelp (Laminaria japonica), 301, 304, 307
polysaccharides, 305, 306
in pork sausages, 305
powder, 26, 305, 308
Jiang, Y., 382
Jing, B., 382
Ji, Y., 368
Ji, Y.- H., 69
Joint FAO/ WHO Expert Committee on Food
Additives (JECFA), 169
c- Jun N- terminal kinases (JNK), 370
Kaempferol, 88, 121, 161, 246, 248, 254, 270
Kała, K., 378
Kawagishi, H., 370
Kelp (Laminaria saccharina), 305
Kelp powder, 307, 311
Keshavarz, M. H., 250
Khatib, S., 229
Kikuchi, T., 381
King Oyster Mushroom (Pleurotus eryngii),
352– 353, 379, 408, 409
components of, 379– 382
fruiting bodies and mycelial biomass of, 379
low- calorie product, 381
mushroom species, 353
polysaccharides, 380
King stropharia fruiting bodies, 384
King Stropharia Mushroom (Stropharia
rugosoannulata), 352, 354, 382
antioxidant activities, of polysaccharides, 383
extracellular polysaccharides, 382
phenols/ avonoids, 384
440 Index
Köksal, E., 121
Kombu (Saccharina japonica), 24
Kotsakhuri, 187
Kowalska, J., 233
Krekora, M., 281
Kuzmin, O., 131
Lactic acid bacteria (LAB), 19
chokeberry, 206
enzymatic systems of, 283
fermented beverages, 272
Lacticaseibacillus rhamnosus, 170
Lactobacillus acidophilus, 170, 206, 380
Lactobacillus rhamnosus, 206, 272, 369
probiotic strains of, 305
rose hip product, 272
strains of, 208
Streptococcus thermophilus, 19
Laminaria (Laminaria digitata), 24, 297
algae, 299, 300
industrial applications of, 295
Laminaria ochroleuca, 304, 305
Lamium (Lámium album), 84, 85
acid accumulation, during fermentation, 95
antioxidant properties, 88
black cumin
chemical composition of, 85– 88
morphological features, 84– 85
physiological properties of, 88– 89
bread
quality indicators, 95
sensory assessment of, 94
chemical composition of, 85
dry extract, chemical composition of, 85
dry leaves, 92
ecdysteroids of, 88
our, implementation of, 90
free- radical scavenging activity, 88
lamium tea, 90
phenolics/ essential oils, 85
Laser radiation, 408, 412– 413
bioregulatory action of, 414
spore germination, 414
Laser technologies
photoreceptors in fungi, 412
seed material, 418
Leandro, A., 295
Lectins, from mushrooms, 383
Lee, J., 356, 378
Lemon, 110, 129, 270
Lentinan, 377– 378, 400
Leptadenia hastata, 60
Leucoanthocyanidins (avan- 3,4- diols), 246
Liang, Y., 73
Li, G., 368, 383
Light- absorbing cofactors, 403
Light- dark cycle, 406
Light- dependent proton pumps, 405
Light- dependent signaling pathway, 403
Light- emitting diode (LED) technology, 408
Light- induced reactions, in fungi, 403, 407
Light irradiation
with blue light, 412
with green/ red, 411
Lignin, in rose hip meal, 279
Lingonberry (Vaccinium vitis- idaea L.), 144, 156,
160– 161, 172
Linoleic acid, 360
Lin, Y., 73
Lion’s Mane (Hericium erinaceus), 352, 401, 407
antimicrobial effect of, 373
bioactive metabolites, 370
depression, treatment of, 373
IBK 977, low- intensity quasi-monochromatic
light, 411
medicinal properties of, 369
spore germination, 414
Lipid carob, UV- Vis spectra analysis, 226
Lipid oxidation, 22, 96, 97
in cooked patties, 304
in minced meat, 339
in Peking duck meat, 258
Lipids, 8, 14, 25, 52, 74, 99
in brown seaweed, 327
oxidation of, see Lipid oxidation
Undaria pinnatida, 327
Log- grown fruiting bodies, 378
Lotus seed (LTS), 73
Low- density lipoprotein (LDL)
cholesterol levels, 326
oxidation, 371
Lycopene, 8, 10, 156, 226, 229, 270
Macroalgae
diversity of, 295
type of, 298
Macrofungi, 365
Macromycete mycelium, 417
Macromycetes
basidiospores photosensitivity, 415
photo- induced changes, 416
Maerua crassifolia, 60
Magnifood, 296
Mahtout, R., 233
Maitake (Grifola frondosa), 401
Mamaku gum, 68
Marine algae, 22– 23
Marine aquaculture, 23
Marine polysaccharides, 63
Marshmallows, 210, 211, 212
with black chokeberry, 212
chemical composition of, 213
Index 441
physico- chemical characteristics of, 213
sensory characteristics of, 213
Mayonnaise sauces, 69
Mazur, M., 161
Meat processing technology, 98
Meat products
formulation of, 336, 337
sensory evaluation of, 338
thermal treatment of, 337
Medicinal macromycetes, using low- intense quasi-
monochromatic/ laser light, 398
fungal photoreception
low- intensity articial light sources, 406– 408
mechanisms of, 403– 406
lasers uses, in cultivation, 412– 420
light- emitting diodes, use of, 408– 412
overview of, 398– 403
Medicinal mushrooms
amino acid composition of, 358
Cyclocybe aegerita, 366– 367
ferments, 368
phenolics compounds, 368– 369
polysaccharide, 367– 368
Hericium erinaceus, 369– 373
Hypsizygus marmoreus, 373– 376
Beech mushroom, 373
bioactive compounds, 376
glucans, 376
indole compounds, 374– 375
methanol, 375
phenolic compounds, 375
selenium- enriched polysaccharides, 374
sterols, 375
Inonotus obliquus, low- intensity light, 417
Lentinula edodes, 376– 379
oakwood mushroom, 376
phenolic compounds, 378
polysaccharides, 379
polysaccharides of, 377– 378
minerals, 363
Pleurotus eryngii, 379– 382
King trumpet mushroom, 379
pharmacological activities, 379– 381
phenolic compounds, 381– 382
species, 355
Stropharia rugosoannulata, 382– 384
King Stropharia, 382
lectin, 383
organic acid compounds, 383– 384
peptides, 383
phenolic compounds, 384– 385
polysaccharides, 382– 383
steroids, 383– 384
total fatty acids, 361
Mediterranean legumes, 61
Mediterranean- type climate, 221
Melanthin, 89
Mentha spicata, 130
Mesophilic aerobic and facultative anaerobic
microorganisms (MAFAM), 259
Mesquite gum (MG), 68
Methionine, in red seaweed, 25
Methylation, of hydroxyls, 247
Meyerozyma guilliermondii, 305
Micromycetes, life cycle of, 406
Mikulic- Petkovsek, M., 158
Minced meat
acid number during storage, 257
functional/ technological properties of, 339
hydrolytic and oxidative changes, 256
lipid oxidation inhibition effect, 258
microbiological analysis of, 259
Peking duck, 256
peroxide number, 257
polysaccharides, 338
products, chemical compositions of, 340
proximate composition of, 339
storage of, 258
thiobarbituric acid reactive substances (TBARS),
258
Minced Peking duck meat, see Minced meat
Minerals
medicinal mushroom species, 363
seaweeds, 331
Mint, pleasant aroma, 110
Mishra, K. K., 381
Mitsou, E. K., 380
Moldovan carob pulp, 228
Moldovan carob samples, 228
Moldovan carob seeds, 225, 228
Mollova, S., 111, 112, 114, 116, 122, 127
Monkey’s mushroom, 369
Mono- azo dye carmoisine (C20H12 N2 Na2O7S2),
210
Monosaccharides fucose, 326
Monosodium glutamate- like (MSG- like), 359
amino acids, 10, 359
umami taste, 359
Monounsaturated fatty acids (MUFA), 20, 360
fatty acid, in ripe haws, 20, 361
oleic acid, 411
Moringa leaves
nutritional value of, 4– 5
pharmacological plants, 4
powder, 6
Moroccan carob fruit, 224
Motti, R., 2
Mountain monk mushroom, 369
Mucilage, Hoheria populnea, 68
Mullein (Verbascum nigrum L.), 68
Muricin giginya protein, amino acid composition
of, 60
442 Index
Mushrooms, 351, seealso Medicinal mushrooms
amino acid, 359
anti- HIV reverse transcriptase, 383
articial lighting setup, 410
biological value of, 354
chanterelle, vitamins, 10, 11
cultivated mushrooms, nutritional values of,
353– 356
dietary supplements, 401
edible mushroom fruit, 364
ber, 365
food additives, 401
form ectomycorrhiza, 8
frankfurter sausages, 13
fruiting bodies, 367
functional food, 356– 366
fats, 360– 362
ber, 365– 366
lipids, 360– 362
minerals, 362– 364
products, 12
proteins, 357– 359
scheme of, 357
vitamins, 364– 365
industrial food production, 12
inedible medicinal wood- decaying mushrooms,
366
king oyster (P. eryngii), 362
low sodium, 11
medicinal, see Medicinal mushrooms
medicinal mushroom species, 355, 363
non- chlorophyll- free organisms, 351
nutraceuticals, 400
nutrients, on quality human health effects, 357
oyster mushrooms, 359, 362
peroxidases, 368
porcini mushroom, 10, 11
Portugal mushrooms, 14
protein component of, 359
species, 352– 353
Sweden porcini, 8
taste/ medicinal properties, 352
Termitomyces heimii, 14
vitamins, 364– 365
wild edible mushrooms, 9
wild- growing shrubs, fruits of, 15
yellow ectomycorrhizal mushrooms, 10
Mycelial mass, using blue light, 411
Mycelia polysaccharides (MPS), H. marmoreus,
374
Mycelium
chemical prole of, 378
of H. marmoreus, 354
LED light, 409
Mycosporine- glycine, 324
Mycosporine- like amino acids, 324
Nadeem, A., 121, 122
Nanotechnology, in food technology, 296
Native American tribes, 127
Natural dyers, chokeberry, 201
Natural food colorants, 210
Nepeta cataria L.
alcoholic beverages, 133
dry soluble substances, 132
essential oil, 112– 119, 131
plants, 131
total phenolic content in extracts from, 133
Nepeta genus, 109, 110
antibacterial activity of, 121
chemical composition of, 110
essential oil of, 110, 111
pharmacological effects, 124– 126
phenolic compounds, 120
phenolic content/ antioxidant activity of, 123
valuable phytonutrients
antimicrobial properties, 121– 122
antioxidant properties, 122– 123
chemical composition of, 110– 121
overview of, 109– 110
pharmacological properties, 123– 126
Nepeta italica
pharmacological properties, 125
water- ethanol extracts of, 120
Nepetalactone isomers, 111
Nepeta trachonitica, phenolic compounds, 120, 121
Nervous system, eicosapentaenoic/ docosahexaenoic
acids, 328
Neurodegenerative diseases, 171
anthocyanins, 166
Hericium erinaceus, 369
plant polyphenols, 15
polyphenol- rich foods, 15
Neuropeptide Y (NPY), 371
Neurotrophic growth factor (NGF), 370, 373
Newtonian behavior, 63
New Zealand puka tree (Meryta sinclairii), 63
Nicotinic acid, 365
Nitric oxide (NO) production, 381
Non- essential amino acids (NEAA), 359
Non- Newtonian shear- thinking behavior, 73
Non- starch polysaccharides, 279
Nori (Porphyra umbilicalis), 24
Novel brinolytic enzyme (ACase), 368
5’- Nucleotides, 10
Nutritional supplements market, 222
Obesity, 25, 173, 189, 230, 379
risk of, 171
seaweeds (macroalgae), 321
therapeutic agent for the treatment of, 331
Oleic acid, 10, 20, 360, 411
Omega- 3 fatty acids, 223, 302, 335, 340
Index 443
Omega- 6 polyunsaturated fatty acids, 302
Omphalotus olearius, 14
Opsin systems
at fungal, 405
retinal- based, 405
Opuntia seeds, 74
Osteoporosis, 15, 88, 332, 362, 364
Ostwald ripening, 49
O/ W emulsions, corn oil, 61
Oxygen radical absorbance capacity (ORAC) assay,
204
Palmitic acid, 360
Pan bread, with Moringa powder, 5
Pasta, 305
glycemic index of, 91
with mushroom powder, 14
Pasteurized milk, 231
Pastries
fats/ sugars, 230
sauces, 230
P- coumaric acid, 9
Peck (Hypsizygus marmoreus), 373
Pecyna, M. J., 368
Peking duck meat
lipid oxidation, 256– 259
minced meat of, 256
3,5,7,3',4'- Pentahydroxyavonol, 246
Per- Arnt- Sim (PAS) domains, 404
Perfumery- cosmetic, 110
Pharmacological plants, in food production
Aegle marmelos, 2– 3, 4
Lycium barbarum, 6– 7
Moringa oleifera, 3– 6
Phenolic acids, 120, 249
edible wild mushrooms, 7
phenolic compounds
berries, 161
in C. monogyna, 21
Nepeta plants, 120
in Undaria pinnatida, 330
Phenolic compounds
in blackthorn fruits, 17
in red/ green seaweeds, 25
Phenylalanine, in mushrooms, 357
2- Phenylchroman, 246
Phlorotannins, 328
Phormium tenax, 68
Photoprotectors, 324
Photoreception mechanisms, in fungi, 406
Photoreceptors, in fungi, 412
P- hydroxybenzoic acid, 9
Phytotherapy
Prunus spinosa fruits, 16
treatment of coughs, 16
Pickering emulsions, 52
Pickering stabilization, food- grade O/ W emulsions,
52
Pioppino (Cyclocybe aegerita), 352, 366
fatty acid, 360
polysaccharide, 368
Plant- based food products, 48
food production, 54
manufacturers of, 109
Plant domestication, 1
Plant proteins, 53, 61– 62, 359
classication of, 55
soluble- based classication of, 57
Poland blackthorn fruits, nutritional components, 16
Polish sloe berry, 17
Polyphenols, 244, 328
polyphenolic pigments, 208
polyphenol- rich foods, 15
in red/ green seaweeds, 25
Polyporus arcularius, 405
Polysaccharides, 370
alginate, 326
from C. aegirita, 367
in emulsion- based foods, 62– 74
botanical species, 62
owers/ leaves/ stems, 68– 70
fruits/ berries, 71– 72
fungi, 72– 74
hydrocolloids, by origin, 63
mucilage/ gums, 63– 68
roots/ seeds, 70– 71
sugar units, 62
gums, 62
H. erinaceus fruiting, 370
Polyunsaturated fatty acid (PUFA), 20, 328, 329,
360, 411
linoleic acid, 411
Undaria pinnatia lipids, 329
Porcini (Boletus edulis), 8– 10
antioxidant properties, 12
antioxidative/ antimicrobial activity, 13
Porcini, health- promoting abilities of, 10
Pork cutlet, 96
Probiotic yoghurt, 19
Proestos, C., 120
Prolamine, 56, 59
Prosopis gum, 68
Proteins
amino acids, 57
of brown algae, 298
from cereals, 55
classication of, 55– 56
global demand, 324
isolation of, 54
from mushrooms, 56
from plant, 53, seealso Plant proteins
protein- bound polysaccharide, 377
444 Index
protein- rich biomass, for food, 322
in red seaweed, 25
from seaweed aquaculture, 55
seeds from legumes, 55
source of, 59, 60
unconventional plant, 56
Undaria pinnatida, 323
vegetable, 55
in vivo digestibility, 323
Proteolytic enzymes, thiol groups of, 281
Psycho- gastronomy, 302
Puka gum (PG), 63
PG- stabilized oil- in- water emulsions, 68
viscosity, 68
water- soluble polysaccharide, 63
Purple sweet potato (PSPP), 73
Pyricularia oryzae, 122
Quercetin, 17, 21– 22, 86, 88, 96, 111, 120– 122,
144, 188, 203, 246, 254, 330, 381, 384
Quercetin equivalent (QE), 21, 96, 144
Quercus rotundifolia, 75
Quinoa (Chenopodium quinoa L.), 59
Quinoa protein, 59– 60
Rahman, M. H., 98
Raspberry (Rubus idaeus), 144, 158
cultivated berries, 158
natural polysaccharide, 71
β- carotene, 157
Rat pheochromocytoma (PC12), 371
Ratto, D., 371
Raudone, L., 161
Reactive oxygen species (ROS), 143, 244, 369
Recommended Dietary Allowance (RDA), 28, 31,
156, 300
Red algae
Palmaria palmata, 324
Rhodophyceae, 22, 23, 295
Red dry grape vermouth “Magnys”, 130
Red seaweed Kappaphycus alvarezii (elkhorn sea
moss) powder, 28, 30
Red seaweed Nori (Porphyra spp.), 31
Reduce sodium nitrite, 192
Rened our, replacement with green alga
Caulerpa racemosa (sea grapes), 30
Reis, F. S., 14
Ribulose- 1,5- bisphosphate carboxylase- oxygenase
(RuBisCO) protein, 61
Ripe haws, fatty acid composition of, 20
Rosaceae family, 15, 144, 202
Rose hip meal (RHM), 279, 281, 283
on amylogram, 282
bioactive compounds, source of, 269– 271
in breadmaking, 276– 280
chemical composition, 280
effect of, 283, 285
in food technologies, 271– 276
lignin, 279
nutritional value, 280
overview of, 269
physical- chemical properties, 284
rye- wheat bread technology, 285
for breadmaking, 279– 280
dough, 282– 285
rye our, 280– 282
wheat our, 280– 282
strengthening effect of, 281
vitamins B1, 280
vitamins B2, 280
water- our suspension, viscosity of, 282
wet and dry gluten, 281
wheat our gluten, 281
wheat/ rye our, 280– 282
Rose hip oil, effectiveness of, 278
Rose hip processing, 269
antioxidant properties of, 276
ascorbic acid, 276
breadmaking, 279
in food preparation, 273– 275
functional properties of, 277
products, 277
rheological/ physical- chemical properties, 276
Rosa canina L.
dietary ber, 271
lipid fractions, in rose hip oil, 270, 271
mineral substances, 271
seed our, 278
Rosemary (Rosmarinus ofcinalis L.), 252
anti- inammatory activity of, 255
antimicrobial effectiveness, 255
antioxidant potential of, 254
dry powder, 252
bioactive compounds, 253– 254
avonoids, 254
meat processing, 256
microbial quality and oxidative stability, 255
minced Peking duck meat, 257
phenolic composition of, 252, 254
polyphenols, 252
stems with leaves, 252
tumor suppressor genes, 255
Rosemary extract (RE), 252, 254– 260
Rosmarinic acid, 111, 120, 122, 250, 252,
254– 255
Rowan berry, 161
RuBisCo, 61
Rye our, gum- like pentosans, 280
Rye- wheat bread, 308
biological and nutritional value, 311
characteristics of, 309
with iodine, 311
Index 445
production of, 285
sensory properties of, 285
Rye- wheat dough, 284
physical- chemical properties, 283, 284
rheological properties of, 283, 310
rose hip meal, 283
Ryu, S. R., 373
Salmonella enteritidis, 121
Sande, D., 360
Sands, A., 356, 359
Saponins, 88
antitussive, 88
extraction of, 69
hydrocarbon chains, 65, 68
Saturated fatty acids (SFA), 7, 20, 24, 328, 360, 411
Sauce combining carob pod and seed powders
(SCPS), 235
Sauce with carob pod, 234, 235
Sauce with carob pulp (SCP ), 231, 232
Sauce with carob seed (SCS), 231, 232, 234, 235
Sauce with mix of carob seeds and pulp (SCSP),
231, 232
Sausage, breakfast, 304
Schizophyllum commune, 407
Sea oak (Fucus vesiculosus), 24
Seaweeds, 22– 32, 23, 27– 28, 302
bakery functional products, 30
brown, 31– 32
brown algae, antioxidant activity of, 26
Caulerpa racemosa, 30
Clean Water Act programs, 32
countries, in global aquaculture, 24
Cystoseira barbata, 26
dairy functional products, 31
dietary ber, 25, 326
ber components, 322, 326
sh functional products, 29– 30
functional food products, 27– 28
green algae, 23
gut health, 326
in Japanese cuisine, 32
Kappaphycus alvarezii powder, 29, 30
Laminaria digitata, 304
laminaria japonica powder, 26
in low- salt meat emulsion model systems, 336
macroalgae, 321
brown seaweeds, 321
in human nutrition, 321
marine algae, 23
meat functional products, 26
nutrients, 24– 25
polyphenols, 25
recommended dietary allowances, 28– 29
red algae, 22– 23
sweets and chocolate, 31
Seed treatment, pre- sowing, 414
Selenium, 8
Laminaria sp., chemical composition of, 297
in meat products, 29
selenium- enriched cultivated fungi, 362
Selenocysteine, 9
Selenomethionine, 9
Se- methylselenocysteine, 9
Semolina
with brown seaweed Sargassum marginatum
powder, 30
glycemic index of, 91
Shiitake (Lentinula edodes), 352, 376, 401, 404
ethanol extract, 378
fruiting bodies of, 378
log- grown fruiting bodies, 378
mycelial biomass of, 378
polysaccharides of, 377
Shiitake fruiting bodies, chemical prole of, 378
Shikimic acid, 248
Shinorin, 324
Shiny- leaved yellow horn, 75
Short- chain acids C6‒C12, 412
Singh, G., 227
Sloe berry puree, 19
Sodium phosphate, in emulsion- type sausage, 305
Sole (Prunus spinosa), 144
Southern Steppe zone, 131– 132
Soy- milk- based ice- cream, 171
Spain hawthorn fruit, 20
Spanish carob seeds, 228
Spanish seeds, 228
Spicy- aromatic composition, 130
SRF- 3 exhibited free radical scavenging ability, 383
Staphylococcus aureus, 10, 189
antibacterial activity, 17
anti- methicillin- resistant Staphylococcus aureus
(MRSA), 383
antimicrobial activity, 121
barberry fruits, 189
hawthorn berries, 21
Stemphylium botryosum fungal culture, 122
Steroids, organic acid compounds, 383
Sterols, 375
Strawberry (Fragaria vesca), 144
antioxidant activity, 21
cardiovascular diseases, 172
cultivated berries, 158
Stropharia rugosoannulata Farl. ex Murrill, 382
Strophasterols A– D, 384
Supercritical CO2 extraction (SC- CO2), 272
Tanaka, A., 202
Tanaka, T., 202
Tannins, 185
Tea, phenolic acid, 249
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