Ovalbumin production using Trichoderma reesei culture and low-carbon energy could mitigate the environmental impacts of chicken-egg-derived ovalbumin-Reference-Cited by-同舟云学术

Ovalbumin production using Trichoderma reesei culture and low-carbon energy could mitigate the environmental impacts of chicken-egg-derived ovalbumin

Published:2021-12 Issue:12 Volume:2 Page:1005-1013
ISSN:2662-1355
Container-title:Nature Food
language:en
Short-container-title:Nat Food

Author:

Järviö Natasha^ORCID,Parviainen Tuure^ORCID,Maljanen Netta-Leena^ORCID,Kobayashi Yumi^ORCID,Kujanpää Lauri^ORCID,Ercili-Cura Dilek,Landowski Christopher P.,Ryynänen Toni^ORCID,Nordlund Emilia^ORCID,Tuomisto Hanna L.^ORCID

Funder

Koneen Säätiö

Suomen Kulttuurirahasto

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Animal Science and Zoology,Food Science

Link

https://www.nature.com/articles/s43016-021-00418-2.pdf

Reference52 articles.

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2. Smil, V. Nitrogen and food production: proteins for human diets. Ambio 31, 126–131 (2002).

3. Van der Warf, H. & Petit, J. Evaluation of the environmental impact of agriculture at the farm level: a comparison and analysis of 12 indicator-based methods. Agric. Ecosyst. Environ. 93, 131–145 (2002).

4. Poore, J. & Nemecek, T. Reducing food’s environmental impacts through producers and consumers. Science 360, 987–992 (2018).

5. Takahashi, N., Orita, T. & Hirose, M. Production of chicken ovalbumin in Escherichia coli. Gene 161, 211–216 (1995).

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