Results 81 to 90 of about 1,774 (201)

A Novel Mycoprotein Candidate: Neurospora intermedia FF171 from Pu-Erh Tea with Genomics-Based Safety Profiling

Fermentation
With the rapid growth of the population and the economy, environmental and health issues caused by animal protein consumption have received increasing attention.
Chengzhen Hong, Dingrong Kang, Furong Zhou, Lichao Dong, Guofei Yang, Mingxia Li, Li Wang, Haifeng Zhao, Wei Zhang, Yinshan Cui, Jialu Cao, Weiwei Zhao   +11 more
doaj   +1 more source

Alternative Proteins from Filamentous Fungi: Drivers of Transformative Change in Future Food Systems

Fermentation
Current food systems are highly complex, with interdependencies across regions, resources, and actors, and conventional food production is a major contributor to climate change.
Luziana Hoxha, Mohammad J. Taherzadeh
doaj   +1 more source

Evaluation of the Gelation Characteristics and Printability of Edible Filamentous Fungi Flours and Protein Extracts

Foods
There is a pressing need to produce novel food ingredients from sustainable sources to support a growing population. Filamentous fungi can be readily cultivated from low-cost agricultural byproducts to produce functional proteins for food ...
Lauren Doyle, Suvro Talukdar, Youling L. Xiong, Akinbode Adedeji, Tyler J. Barzee   +4 more
doaj   +1 more source

The use of cheese whey powder in the cultivation of protein-rich filamentous fungal biomass for sustainable food production

Frontiers in Sustainable Food Systems
Cheese whey is an industrial by-product that is generated in excess during the cheese production process in the dairy industry. Despite the potential utility of whey, it continues to pose environmental threats in the industry.
Burcu Kaya, Burcu Kaya, E. R. Kanishka B. Wijayarathna, Yonca Karagül Yüceer, Swarnima Agnihotri, Mohammad J. Taherzadeh, Taner Sar   +6 more
doaj   +1 more source

Vegan-mycoprotein concentrate from pea-processing industry byproduct using edible filamentous fungi

Fungal Biology and Biotechnology, 2018
Background Currently around one billion people in the world do not have access to a diet which provides enough protein and energy. However, the production of one of the main sources of protein, animal meat, causes severe impacts on the environment.
Pedro F. Souza Filho, Ramkumar B. Nair, Dan Andersson, Patrik R. Lennartsson, Mohammad J. Taherzadeh   +4 more
doaj   +1 more source

Mycoprotein as a functional ingredient in chiffon cake: Impacts on batter rheology, nutritional value, texture, and sensory quality

International Journal of Food Science & Technology
Mycoprotein powder (MPP), produced from Fusarium venenatum, is a sustainable protein source increasingly applied in novel foods. This study investigated the effects of substituting low-gluten flour (LGF) with MPP (0-80 %) in chiffon cake formulations ...
Kuo-En Cheng, Li-Yun Lin, Chin-Chu Chen, Jia-Hsin Guo   +3 more
semanticscholar   +1 more source

Bioprospecting the Endophytic Fungus, Lasiodiplodia theobromae MMPI, for the Integrated Production of Mycoprotein and Exocellular (1→6)-β-Glucan

Fermentation
In response to the growing demand for alternative protein sources and functional biomolecules for industrial applications, this study investigated the production of mycoprotein and extracellular (1→6)-β-D-glucan (lasiodiplodan) by the fungus ...
Marcelo Luis Kuhn Marchioro, Gabrielli Aline Pietro Bom Candeia, Luana Malaquias Bertoleti, Aneli M. Barbosa-Dekker, R. F. H. Dekker, M. A. Alves da Cunha   +5 more
semanticscholar   +1 more source

The Representation of Non-Meat Proteins in Food-Based Dietary Guidelines: A Review of National Guidelines in Europe

Proceedings
Background: To reduce the risk of chronic disease and the environmental impact of the food system, the FAO/WHO recommend a shift towards more plant-based diets, with reduced intakes of red and processed meat.
Hannah E. Theobald, Veronica Moran
doaj   +1 more source

Effect of agitation on mycoprotein production and its influence on mass transfer coefficient and a study on the potential of mycoprotein as antitumor agent

International Journal of Pharma and Bio Sciences, 2017
Fusarium venenatum has been used as a source of mycoprotein for animal and human consumption in European countries as it is rich in protein, carbohydrates, essential amino acids and less fat content. In this study, Fusarium venenatum (CBS 458.93) was utilized for the production of mycoprotein in shake flask, 2 L, 20 L and 75 L fermenters. The effect of
null P.PRAKASH, null SWETHA SUNKAR, null K.RENUGADEVI, null A.V.KARTHICK, null K.RENUGADEVI, null N.M.D.SAI KRISHNA, null N.M.D.SAI KRISHNA   +6 more
openaire   +1 more source

Safety concerns when reducing food-feed competition through biotransformation of non-edible byproducts to microbial proteins—the example of Paecilomyces variotii in diets for Atlantic salmon

Frontiers in Sustainable Food Systems
Growing demand for animal protein and the extensive use of human-edible crops in animal feeds have intensified concerns regarding food–feed competition and the sustainability of global food systems.
Ivar Vågsholm, Liv Torunn Mydland, Jamie M. Hooft, Ashwath Gaudhaman, Kartik Baruah, Margareth Øverland   +5 more
doaj   +1 more source