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.

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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

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