Results 151 to 160 of about 1,774 (201)

Mycoproteins as Safe Meat Substitutes

Journal of Cleaner Production, 2020
Abstract Increased global population has resulted in increased need of foods. Production of animal-based proteins includes limitations, including time, energy and cost as well as environmental consideration. Therefore, replacement of meat by alternative ingredients can be a useful approach.
Hedayat Hosseini, Kianoush Khosravi-Darani, parastou Farshi   +2 more
exaly   +2 more sources

Mycoprotein as a Possible Alternative Source of Dietary Protein to Support Muscle and Metabolic Health.

Nutrition Reviews, 2020
The world’s population is expanding, leading to an increased global requirement for dietary protein to support health and adaptation in various populations.
Francis B. Stephens, Mariana O C Coelho, Hannah C Harris   +2 more
exaly   +3 more sources

Effects of Consuming Mycoprotein, Tofu or Chicken Upon Subsequent Eating Behaviour, Hunger and Safety

Appetite, 2006
This study tested if: (1) a preload of mycoprotein and tofu consumed before a lunch meal have a greater effect on satiety when compared to a chicken preload, (2) the mycoprotein and tofu preloads, compared to chicken, are not associated with compensation
Corby K Martin, Júlia Volaufová, Donald A Williamson   +2 more
exaly   +2 more sources

Effect of mycoprotein on blood lipids

The American Journal of Clinical Nutrition, 1990
This metabolic study was designed to investigate the effects of mycoprotein on blood lipids. Mycoprotein is a food produced by continuous fermentation of Fusarium graminearum (Schwabe) on a carbohydrate substrate. Two groups of subjects with slightly raised cholesterol concentrations took part in the 3-wk study.
W H, Turnbull, A R, Leeds, G D, Edwards
openaire   +2 more sources

Dual enhancement of mycoprotein nutrition and sustainability via CRISPR-mediated metabolic engineering of Fusarium venenatum.

Trends in Biotechnology
Mycoprotein (MP) production represents a promising environmentally sustainable strategy to address global protein deficit. To enhance the nutritional profile and production efficiency of MP, we employed CRISPR/Cas9-mediated scarless gene knockout and ...
Xiao-Hui Wu, Mengru Wang, Shi-Jun Luo, Zhi-Tong Zhou, Ya-Nan Wang, Guo-Cheng Du, Jian Chen, Xiao Liu   +7 more
semanticscholar   +1 more source

Engineering dispersed mycelium morphology in Aspergillus niger for enhanced mycoprotein production via CRISPR/Cas9-mediated genome editing.

Bioresource Technology
Filamentous fungi are widely utilized in industrial fermentation processes due to their high productivity, with mycelial morphology directly influencing fermentation broth viscosity and target product yield, which is a critical parameter for process ...
Ying Zhou, Yu Duan, Li-Mei Chen, Yang Yang, Longxue Ma, Wuxi Chen, Zhenyu Liao, Jin-Ling Cai, De-Mao Li   +8 more
semanticscholar   +1 more source

Enhanced mycoprotein extraction via cell wall disruption: A promising alternative protein with preferable digestibility and lubrication over soy protein.

Food Chemistry
Growing demand for alternative proteins has spurred research into microbial proteins, particularly Fusarium venenatum mycoprotein (MP). Naturally encapsulated within rigid fungal cell walls, MP requires efficient extraction to liberate intracellular ...
Zhi-Tong Zhou, Yingying Jin, Xiao-Hui Wu, Ya-Dong Tu, Jialu Li, Jian Chen, Xiao Liu   +6 more
semanticscholar   +1 more source

Fermentation of cellulosic materials to mycoprotein foods

Biotechnology Advances, 1993
A new bioprocess is described in which a cellulolytic, food-grade fungus Neurospora sitophila converts cellulosic materials to protein-rich products for food and fodder. The optimal conditions for the conversion are identified: 35-37 degrees C temperature, pH 5.5, 2.35 ms(-1) agitator tip speed. Scale-up of the production process to 1,300 L is reported.
M, Moo-Young, Y, Chisti, D, Vlach
openaire   +2 more sources

Mycoproteins

The rise of mycoproteins is contextualized within the broader movement towards sustainable food systems, driven by the growing global population, climate change, and the urgent need to reduce the environmental footprint of food production. This chapter delves into the historical development, production processes, nutritional benefits, and environmental
Dipali Saxena, Neha Prasad
openaire   +1 more source

Enhancing Mycoprotein Yield: Metabolic Modulation of Chitin Synthase in Fusarium venenatum.

Journal of Agricultural and Food Chemistry
Fusarium venenatum is being extensively utilized for microbial protein production. However, its high dietary fiber content results in substantial carbon loss.
Ruru Hong, Sheng Tong, Mengdan Chai, Wuxi Chen, Xi-Zhen Liu, Yuxiang Chen, De-Mao Li   +6 more
semanticscholar   +1 more source