Mycoprotein: production and nutritional aspects: a review-Reference-Cited by-同舟云学术

Mycoprotein: production and nutritional aspects: a review

Published:2024 Issue:1 Volume:2 Page:81-91
ISSN:2753-8095
Container-title:Sustainable Food Technology
language:en
Short-container-title:Sustainable Food Technol.

Author:

Majumder Reshab¹,Miatur Saptadip²,Saha Akash³,Hossain Shamim⁴^ORCID

Affiliation:

1. Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal-132001, Haryana, India

2. Food Technology and Management Division, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat-131028, Haryana, India

3. Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, Kharagpur-721302, West Bengal, India

4. Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal-132001, Haryana, India

Abstract

Mycoprotein, a meat alternative, can be produced using submerged fermentation, solid-state fermentation, or surface culture method. It is an eco-friendly alternative with impressive health benefits.

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FB/D3FB00169E

Reference54 articles.

1. S. R.Nadathur , J. P. D.Wanasundara and L.Scanlin , Feeding the globe nutritious food in 2050: obligations and ethical choices , in Sustainable Protein Sources , Elsevier Inc., Academic Press , 2017 , pp. 409–422 , 10.1016/B978-0-12-802778-3.00025-1

2. Emergent food proteins – Towards sustainability, health and innovation

3. Production of meat alternatives using live cells, cultures and plant proteins

4. J. A.Whittaker , R. I.Johnson , T. J.Finnigan , S. V.Avery and P. S.Dyer , The Biotechnology of Quorn Mycoprotein: Past, Present and Future Challenges , in Grand challenges fungal biotechnology , Springer , 2020 , pp. 59–79

Cited by 7 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. Microbial protein sources: A comprehensive review on the potential usage of fungi and cyanobacteria in sustainable food systems;Food and Humanity;2024-12

2. Unconventional foods and by-products as sustainable encapsulating materials carrying probiotic cultures: An overview of the encapsulation methods, and incorporation on food products;Food Bioscience;2024-10

3. Understanding the Potential of Microbial Protein as a more Sustainable Food Source;Food Science and Nutrition Cases;2024-09-02

4. The fungal alternative: Insights on medicinal mushrooms-based protein-rich biomasses by submerged fermentation of agro-industrial by-products;Innovative Food Science & Emerging Technologies;2024-07

5. Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects;Foods;2024-03-26