Results 51 to 60 of about 1,774 (201)

Engineered Fungus Thermothelomyces thermophilus Producing Plant Storage Proteins

Journal of Fungi, 2022
An efficient Agrobacterium-mediated genetic transformation based on the plant binary vector pPZP-RCS2 was carried out for the multiple heterologous protein production in filamentous fungus Thermothelomyces thermophilus F-859 (formerly Myceliophthora ...
Larissa Balabanova, Aleksandra Seitkalieva, Yulia Yugay, Tatiana Rusapetova, Lubov Slepchenko, Anna Podvolotskaya, Margarita Yatsunskaya, Elena Vasyutkina, Oksana Son, Liudmila Tekutyeva, Yury Shkryl   +10 more
doaj   +1 more source

Circular Valorization of Agricultural Residues Into Food‐Grade Single‐Cell Protein via Carbon‐Fixation Fermentation

Sustainable Food Proteins, Volume 4, Issue 4, December 2026.
Integrated circular biorefinery concept coupling fruit‐processing residue valorization with renewable H2‐powered CO2 fixation for sustainable, food‐grade single‐cell protein production. ABSTRACT The conversion of agricultural residues into food‐grade single‐cell protein (SCP) has emerged as a promising strategy to simultaneously address increasing ...
Gebeyehu Ayele, Habtamu Admassu, Gadissa Mosisa, Abebe Desalegn, Molla Abeje   +4 more
wiley   +1 more source

Structuring Potential of Brown Rice Protein for Meat Analogue

Applied Research, Volume 5, Issue 5, October 2026.
Brown rice protein (BRP) can contribute to meat analogue structuring when combined with soy protein. Although BRP alone produced dry, crumbly, non‐fibrous structures, incorporating 4–9 wt% BRP into soy protein blends generated products with fibrous layers and diverse textures, demonstrating its potential as an alternative plant‐protein ingredient ...
Kasidaj Sivakul, Atze Jan van der Goot, Julia K. Keppler   +2 more
wiley   +1 more source

Microbial Hydrolysates as Amino Acid Source in Cell Culture Media for Cellular Agriculture

Biotechnology and Bioengineering, Volume 123, Issue 10, Page 2520-2535, October 2026.
ABSTRACT The high cost of cultivation media remains one of the barriers to the commercialization of cultivated meat. Current serum‐free media reduce reliance on fetal bovine serum but only achieve modest cost savings. Especially at larger scales (> 20 m3), pharmaceutical‐grade amino acids and recombinant proteins remain major cost drivers.
Jelle C. Hoek, Jean‐Marc Daran, Marieke E. Klijn, Marcel A. Vieira‐Lara   +3 more
wiley   +1 more source

Comparative analysis of enzymatic hydrolysis kinetics and bioactive peptide release during in vitro digestion of mycoprotein and conventional meat.

Food Chemistry
This study compared the in vitro digestion kinetics and peptide release profiles of mycoprotein and conventional meat proteins. Mycoprotein showed significantly lower gastric digestibility (∼22 %) than pork and beef (>40 %, P 
Cheng-Pu Chen, Yi-Fei Gao, Hang Xu, Dan Yang, Jia-Yi Huang, Bo-Hao Deng, Guang-Hong Zhou, Ke-Ping Ye   +7 more
semanticscholar   +1 more source

Fungal protein (Mycoprotein) what to know about

Journal of Microbes and Research, 2022
Microbes in general and fungi especially are promising biotechnological tools that are used for green synthesis of numerous products. Fungi in particular are potent producers of many important compounds used in different applications. Hence, this review aims to explore fungi and their potential as a source of various bioactive compounds like ...
openaire   +1 more source

Scientific Recommendations for Food‐Based Dietary Guidelines for Adolescents in Ireland

Food Risk Assess Europe, Volume 4, Issue 4, October 2026.
Abstract Adolescence, including puberty, is a time of rapid growth and development with, on average, 20%, 50% and 40% of final adult height, weight and bone mass, respectively, gained during this period. Nutritional requirements during puberty may be greater than during any other period in life due to this intense growth and development.
Mary A. T. Flynn, Niamh Clarke, Oonagh Lyons, Annemarie Bennett, Cathy Breen, Eileen Gibney, Laura Kehoe, Sinéad N McCarthy, Helene McNulty, Anne Nugent, Audrey Tierney, Janette Walton, Mary Ward, Fiona Ward, Kevin Cashman   +14 more
wiley   +1 more source

Investigation into adverse reactions to mycoprotein [PDF]

, 2002
Quorn® is a novel food produced from mycoprotein filaments from the Fusarium species ATC20334 (formerly Fusarium graminearum) bound together using egg protein.
Shand, Alan George
core   +2 more sources

Mycoprotein: A Healthy and Sustainable Source of Alternative Protein-Based Foods.

Annual Review of Food Science and Technology
Perhaps the most important challenge currently facing agrifood is how to ensure a more sustainable food system by changing the way we eat. Fermentation of fungi to produce mycoprotein can address this imperative by utilizing an age-old technology and a ...
T. Finnigan, H. Theobald, B. Bajka
semanticscholar   +1 more source

Synthetic Biology and Food: Applications and Prospects

Food Bioengineering, Volume 5, Issue 3, Page 339-341, September 2026.
Synthetic biology would provide revolutionary technological solutions to produce new food and feed components, such as artificial starch, animo acids, microbial protein, lipids, sweeteners, vitamins.
Yi‐Heng P. Job Zhang
wiley   +1 more source