Results 91 to 100 of about 1,774 (201)

Effect of Filamentous Mycoprotein on the Texture and Liquid Retention Characteristics of Hybrid Burger Patties

Sustainable Food Proteins
The reduction of meat consumption is important for maintaining the food system within its planetary boundaries and improving public health. Hybrid foods, combining animal‐based ingredients with more sustainable ingredients, offer a promising solution ...
H. Ding, Moran Farhi, Kirsten Kehlet, Ramona Cheriaparambil, L. Grossmann   +4 more
semanticscholar   +1 more source

Beyond Protein: Neurospora crassa as an Underrecognized Dietary Source of Ergothioneine and Spermidine

Applied Microbiology
Neurospora crassa has a long history of human consumption in fermented foods and is now produced by submerged fermentation as a whole-mycelium food ingredient.
Paul Shapiro
doaj   +1 more source

The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review

Food Science of Animal Resources
Novel meat-inspired products, such as cell-cultivated meat and meat analogues, embrace environmental sustainability, food safety and security, animal welfare, and human health, but consumers are still hesitant to accept these products.
Ermie Mariano, Da Young Lee, Seung Hyeon Yun, Juhyun Lee, Yeongwoo Choi, Jinmo Park, Dahee Han, Jin Soo Kim, Sun Jin Hur   +8 more
doaj   +1 more source

A four-week dietary intervention with mycoprotein-containing food products reduces serum cholesterol concentrations in community-dwelling, overweight adults: A randomised controlled trial.

Clinical Nutrition
BACKGROUND Substituting dietary meat and fish for mycoprotein, a fungal-derived food source rich in protein and fibre, decreases circulating cholesterol concentrations in laboratory-controlled studies. However, whether these findings can be translated to
G. Pavis, R. Iniesta, H. Roper, H. Theobald, Emma J. Derbyshire, T. Finnigan, F. Stephens, B. Wall   +7 more
semanticscholar   +1 more source

The protein quality of mycoprotein [PDF]

Proceedings of the Nutrition Society, 2010
D. G. Edwards, J. H. Cummings
openaire   +1 more source

Safety of Rhizomucor pusillus biomass powder as a novel food pursuant to Regulation (EU) 2015/2283

EFSA Journal
Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the safety of the Rhizomucor pusillus biomass powder as a novel food (NF) pursuant to Regulation (EU ...
EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Dominique Turck, Torsten Bohn, Montaña Cámara, Jacqueline Castenmiller, Stefaan De Henauw, Karen Ildico Hirsch‐Ernst, Ángeles Jos, Alexandre Maciuk, Inge Mangelsdorf, Breige Mcnulty, Androniki Naska, Kristina Pentieva, Alfonso Siani, Frank Thies, Margarita Aguilera‐Gómez, Thomas Frenzel, Marina Heinonen, Harry J. McArdle, Monika Neuhäuser‐Berthold, Peter Moldeus, Carmen Peláez, Morten Poulsen, Miguel Prieto Maradona, Josef Rudolf Schlatter, Henk vanLoveren, Ermolaos Ververis, Gabriela Precup, Karen Ildico Hirsch‐Ernst   +28 more
doaj   +1 more source

Meat consumption trends: Health impacts, alternatives, and sustainability perspectives

Теория и практика переработки мяса
Meat is a valuable source of energy since it contains protein and fat. It is also a source of key vitamins and minerals, such as vitamin B12, iron and zinc. However, high meat consumption can have adverse health and environmental effects.
R. F. Blessie, M. M. Pragalyaashree, B. Leya, T. U. Nivetha   +3 more
doaj   +1 more source

Valorization of Stale Bread and Sunflower Spent Oil via Solid State Fermentation Using Food-Grade Filamentous Fungi

BioTech
Global food waste management necessitates circular bioeconomy solutions to transform organic residues into high-value nutrients to address nutritional demands.
Vahid Abbasi, Francisca P. Martínez-Antequera, Hadel Al-Roubai, Rahmo Abukar, Amir Mahboubi Soufiani   +4 more
doaj   +1 more source

Optimization of Substrate and Fermentation Conditions for Mycoprotein Production from Pleurotus ostreatus (Oyster Mushroom) Cultivated on Sugarcane Straw and Cassava Peels in Okitipupa, Nigeria

bioRxiv
Mycoprotein, a sustainable protein source, can be produced from various substrates using fungi like Pleurotus ostreatus. This study optimized substrate and fermentation conditions for mycoprotein production from P. ostreatus cultivated on sugarcane straw
Olagunju Johnson Adetuwo, Ogundana Faith Naomi   +1 more
semanticscholar   +1 more source

Harnessing Mycoprotein: Unravelling Its Impact on Skeletal Muscle Health Through Systematic Review and Meta-Analysis

Bali Medical and Wellness Journal
Background: Mycoprotein, a fungal-derived protein from Fusarium venenatum, has gained attention for its potential benefits in muscle health, particularly as an alternative to traditional animal-based proteins.
Made Yudha Asrithari Dewi, Evangelista Maria Pangkahila, I. Dananjaya   +2 more
semanticscholar   +1 more source