Results 101 to 110 of about 1,774 (201)
Mycoprotein: A futuristic portrayal
, 2022 Emma J. Derbyshire, Tim J.A. Finnigan
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The effects of substituting red and processed meat with mycoprotein on markers of colorectal cancer risk and systemic health [PDF]
Mycoprotein is a meat alternative made from Fusarium venenatum. Mycoprotein, as well as other meat alternatives, are used to replace meat by health and environmental conscious consumers, however these products are not direct nutritional replacements for ...
Farsi, Dominic Nathan
core
Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality, 2010 Anna Wociór +3 more
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Optimizing sustainable diets with mycoprotein in Finland
Meat alternatives could serve as a steppingstone for a sustainable dietary transition featuring large meat reductions, with mycoprotein being one of the most promising options. While the role of such new foods in sustainable diet has been studied through
Fu, Yue
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In vitro protein digestibility and colonic fermentation of mycoprotein-based meat analogues. [PDF]
Curr Res Food SciAriëns RMC +6 more
europepmc +1 more source
Current Single-cell Proteins as Ingredients: Functions, Challenges, and Regulatory Frameworks. [PDF]
J Microbiol BiotechnolPark S, Kim T, Lee S, Kim P.
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P41: A CASE REPORT OF MYCOPROTEIN ALLERGY [PDF]
Internal Medicine Journal, 2017 L Dzeladini, D Chan, M Kummerow
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Myco-foods and the gut microbiome: impacts of mycelial extracts, biomass, and mold-fermented foods. [PDF]
Gut MicrobesKeigler JI +2 more
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Mycelium as a natural food fortificant: production, micronutrient enrichment, processing, and application in functional foods. [PDF]
Front NutrMandliya S +3 more
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