A review on mycoprotein: History, nutritional composition, production methods, and health benefits

Author:

Ahmad Muhammad Ijaz,Farooq Shahzad,Alhamoud Yasmin,Li Chunbao,Zhang HuiORCID

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference99 articles.

1. Upcycling of food industry side streams by basidiomycetes for production of a vegan protein source;Ahlborn;International Journal of Recycling of Organic Waste in Agriculture,2019

2. High-fat proteins drive dynamic changes in gut microbiota, hepatic metabolome, and endotoxemia-TLR-4-nf?b-mediated inflammation in mice;Ahmad;Journal of Agricultural and Food Chemistry,2020

3. Effects of process variables on fed‐batch production of propionic acid;Ahmadi;Journal of Food Processing and Preservation,2017

4. Identification of single cell protein producing properties from fruit waste. International;Akalya;Journal of Engineering Research & Technology,2017

5. A comparative study of protein and free amino acid contents in some important ancient wheat lines;Akar;Quality Assurance and Safety of Crops & Foods,2019

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