Optimizing cultural conditions and pretreatment for high-value single-cell protein from vegetable waste-Reference-Cited by-同舟云学术

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Optimizing cultural conditions and pretreatment for high-value single-cell protein from vegetable waste

Published:2024-09 Issue: Volume:189 Page:685-692
ISSN:0957-5820
Container-title:Process Safety and Environmental Protection
language:en
Short-container-title:Process Safety and Environmental Protection

Author:

Shahzad Hafiz Muhammad Aamir,Asim Zukhruf,Mahmoud Khaled A.,Abdelhadi Omer M.A.,Almomani Fares,Rasool Kashif

Publisher

Elsevier BV

Reference51 articles.

1. Review on production of single-cell protein from food wastes;Abdullahi;Turk. J. Agric. -Food Sci. Technol.,2021

2. Factors affecting yeast growth and protein yield production from orange, plantain and banana wastes processing residues using Candida sp;Adoki;Afr. J. Biotechnol.,2008

3. Solid state fermentation of food waste mixtures for single cell protein, aroma volatiles and fat production;Aggelopoulos;Food Chem.,2014

4. Production of single-cell protein from some fruit peels;Allah;Ann. Agric. Sci. Moshtohor,2021

5. Microbiological sources and nutritional value of single cell protein (SCP);Al-Mudhafr;Int. J. Res. Appl. Sci. Biotechnol.,2019

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fungal Proteins: Sources, Production and Purification Methods, Industrial Applications, and Future Perspectives;Applied Sciences;2024-07-18

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