Food for our future: the nutritional science behind the sustainable fungal protein – mycoprotein. A symposium review [PDF]
Journal of Nutritional Science, 2023 Mycoprotein is a well-established and sustainably produced, protein-rich, high-fibre, whole food source derived from the fermentation of fungus. The present publication is based on a symposium held during the Nutrition Society Summer Conference 2022 in ...
Emma J. Derbyshire +3 more
doaj +6 more sources
Genetic Ablation of the Conidiogenesis Regulator Enhances Mycoprotein Production. [PDF]
J Agric Food ChemMycoprotein, a filamentous fungi-based protein substitute for traditional meat products, plays a crucial role in ensuring global food security. While genetic manipulation of mycoprotein-producing fungi holds promise for improving key traits, such as ...
Jeon H +6 more
europepmc +4 more sources
What next for mycoprotein? [PDF]
Current Opinion in Food ScienceMycoprotein is a protein-rich food ingredient derived from cultivated fungal mycelium. Mycoprotein-containing meat imitation food products were first commercialized nearly 40 years ago and have since become a safe, nutritious, and generally well-established vegetarian alternative for consumers wishing to reduce or completely avoid meat consumption.
T. Linder
semanticscholar +5 more sources
Communications BiologyMycoprotein is a fungal-derived ingredient used for meat alternative products whose fungal cell walls are rich in dietary fibre (β-glucans and chitin) and defines its structure.
Raffaele Colosimo +6 more
doaj +2 more sources
Integrated Assessment of Growth and Protein Content in Basidiomycetous Fungi for Mycoprotein Production. [PDF]
J Microbiol BiotechnolThe rising demand for sustainable and health-conscious protein sources has driven interest in fungal-derived mycoprotein as an alternative to conventional meat products.
Lupala AS +7 more
europepmc +2 more sources
Designing Culturally Acceptable, Nutritious, and Low Environmental Impact Finnish Diets with Mycoprotein: A Novel Optimization Approach. [PDF]
Curr Dev NutrBackground Meat alternatives can support a gradual reduction in meat consumption, contributing to more sustainable diets. Optimization is a useful tool to investigate this potential, but neglecting diet acceptability may limit the relevance of the ...
Fu Y, Irz X.
europepmc +2 more sources
Journal of FungiMycoprotein is an alternative protein produced through fungal fermentation. However, it typically relies on refined glucose syrup derived from starch, which can be costly and unsustainable.
Putu Virgina Partha Devanthi +5 more
doaj +2 more sources
Nutritional, Textural, and Sensory Attributes of Protein Bars Formulated with Mycoproteins
FoodsResearch accumulated over the past decades has shown that mycoprotein could serve as a healthy and safe alternative protein source, offering a viable substitute for animal- and plant-derived proteins.
Xiao-Yan You +4 more
doaj +3 more sources
Mycoprotein: Production and Nutritional aspects: A review
Sustainable Food TechnologyAs a result of increasing world population, it has become necessary to go for meat substitutes. Even consumption of red meat causes obesity and coronary heart disease.
Reshab Majumder +3 more
semanticscholar +2 more sources
Impact of different protein sources on acute muscle protein synthesis following resistance training: a systematic review with standard and dose–response network meta-analyses [PDF]
Journal of the International Society of Sports NutritionBackground The combination of protein intake and resistance training (RT) plays a pivotal role in stimulating muscle protein synthesis (MPS), yet the impact of different protein sources remains an area of active investigation.
Kevin Bischof +4 more
doaj +2 more sources