mycoproteins
Sign in to saveAlso known as fungal protein, fungal proteins, mycoprotein
thumb|Mycoprotein prepared and served as a meat analogue
Research
32 papers- Mycoproteins and their health-promoting properties: Fusarium species and beyond.Comprehensive reviews in food science and food safety · 2024
- Nutritional, Textural, and Sensory Attributes of Protein Bars Formulated with Mycoproteins.Foods (Basel, Switzerland) · 2024
- Understanding Key Factors Influencing Consumers' Willingness to Try, Buy, and Pay a Price Premium for Mycoproteins.Nutrients · 2022
- Technological interventions in improving the functionality of proteins during processing of meat analogs.Frontiers in nutrition · 2022
- Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects.Foods (Basel, Switzerland) · 2024
via PubMed
~11 min read
Encyclopedic overview
11 sectionsContents
- The market
- History
- Today
- Production & synthesis
- Sensory, nutrition & health
- Allergies & hypersensitivity
- Law, legislation & recognition
- Environmental impact
- See also
- References
- Further reading
thumb|Mycoprotein prepared and served as a meat analogue
Mycoprotein (lit. "protein from fungus"), also known as mycelium-based protein or fungal protein, is a form of single-cell protein derived from fungi for human consumption. == The market ==
Excerpted from Wikipedia’s “mycoproteins” article, available under the CC BY-SA 4.0 licence.
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