Results 31 to 40 of about 1,774 (201)
Molecules, 2023 In recent years, there has been an increased motivation to reduce meat consumption globally due to environmental and health concerns, which has driven the development of meat substitutes.
Rachma Wikandari +5 more
doaj +1 more source
Optimization of Rhizopus spp. Production as Mycoprotein using Soymilk Media
Microbiology Indonesia, 2022 Mycoprotein is food with high protein content, fiber, and low in cholesterol made from fungal mycelium. In this research, mycoprotein was produced by spp. isolated fr Rhizopus om tempeh with soymilk as growth media.
Dani Muliawan Halim +2 more
doaj +1 more source
Current technologies, regulation, and future perspective of animal product analogs — A review [PDF]
Animal Bioscience, 2023 The purpose of this study was to investigate the recent development of meat analog, industrialization, and the related legal changes worldwide.
Seung Yun Lee +9 more
doaj +1 more source
Fungal-Derived Mycoprotein and Health across the Lifespan: A Narrative Review
Journal of Fungi, 2022 Mycoprotein is a filamentous fungal protein that was first identified in the 1960s. A growing number of publications have investigated inter-relationships between mycoprotein intakes and aspects of human health. A narrative review was undertaken focusing
Emma Derbyshire
doaj +1 more source
Food Chemistry Advances, 2023 Enzymatic, acidic, and alkaline treatments were applied to extract insoluble dietary fiber (IDF) from mycoprotein. The structural properties of IDFs were elucidated using scanning electron microscopy, molecular weight analysis, Fourier transform infrared
Xuewen Zhang +4 more
doaj +1 more source
A techno-economic model of mycoprotein production: achieving price parity with beef protein
Frontiers in Sustainable Food Systems, 2023 Predicted famines due to population increase created an interest in the development of protein alternatives during the 1950s. Currently, a renewed interest in protein alternatives has developed as a potential strategy to decrease the environmental impact
Derrick Risner +4 more
doaj +1 more source
Role of mycoprotein as a non-meat protein in food security and sustainability: a review
International Journal of Food Properties, 2023 Malnutrition is increasing across the globe owing to urbanization, poverty, and climatic changes. In the current circumstances, alternative and unexplored sources of food and nutrients are getting attention.
Farhan Saeed +9 more
doaj +1 more source
Mycoprotein and Glycaemic Control [PDF]
Mycoprotein is a high protein, high fibre, fungal-derived food ingredient that has been previously shown to reduce postprandial glucose concentrations in young healthy adults.
G Whelehan (21959615)
core +5 more sources
Nutrition Today, 2019 Mycoprotein is derived from the filamentous fungus Fusarium venenatum, first discovered in the 1960s. Mycoprotein is high in protein and fiber and low in energy and saturated fat and contains no trans-fat or cholesterol. A systematic search of the PubMed identified 13 human studies investigating the health properties of mycoprotein, with some evidence ...
Emma Derbyshire, Keith-Thomas Ayoob
openaire +2 more sources
Alternative Meat as Future Food, Seeking a Sustainable Future [PDF]
대한환경공학회지, 2023 Alternative meat is a protein food produced by cultivating animal cells, processing insects, and extracting vegetable raw materials, rather than slaughtering animals, and has been suggested as an alternative to conventional meat to solve the current ...
Sena Park +4 more
doaj +1 more source