4.4 Article

Safety of pea and rice protein fermented by Shiitake (Lentinula edodes) mycelia as a Novel food pursuant to Regulation (EU) 2015/2283

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Shiitake mycelium fermentation improves digestibility, nutritional value, flavor and functionality of plant proteins.

Anthony J. Clark et al.

Summary: This study demonstrates that fermentation with shiitake mushroom mycelium can improve the digestibility, nutritional value, physical properties, and organoleptic characteristics of a pea and rice protein concentrate blend, making it an excellent source of high-quality protein for humans.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Article Food Science & Technology

Statement on in vitro protein digestibility tests in allergenicity and protein safety assessment of genetically modified plants

Hanspeter Naegeli et al.

Summary: This statement supplements and updates the 2017 GMO Panel guidance document on allergenicity of genetically modified plants, pointing out the limitations of current in vitro digestion tests and the need for more reliable systems to predict the fate of proteins in the gastrointestinal tract. The classical pepsin resistance test is no longer considered a good predictor of allergenic potential, and further research is needed to develop more robust strategies for safety assessment of proteins.

EFSA JOURNAL (2021)

Article Food Science & Technology

Protein Digestibility of Cereal Products

Iris Joye

FOODS (2019)

Review Food Science & Technology

Pulses and food security: Dietary protein, digestibility, bioactive and functional properties

Silvia M. F. Bessada et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Article Food Science & Technology

Safety assessment of mushrooms in dietary supplements by combining analytical data with in silico toxicology evaluation

Karen M. VanderMolen et al.

FOOD AND CHEMICAL TOXICOLOGY (2017)

Review Dermatology

Clinical features of shiitake dermatitis: a systematic review

Austin H. Nguyen et al.

INTERNATIONAL JOURNAL OF DERMATOLOGY (2017)

Article Food Science & Technology

Scientific Opinion on Dietary Reference Values for iron

Jean Louis Bresson et al.

EFSA JOURNAL (2015)

Article Food Science & Technology

Scientific Opinion on the safety of Lentinus edodes extract (Lentinex®) as a Novel Food ingredient

Carlo Virginio Agostoni et al.

EFSA JOURNAL (2010)

Review Food Science & Technology

Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis

Ulrich Schlemmer et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2009)

Article Agriculture, Dairy & Animal Science

Definition of apparent, true, and standardized ileal digestibility of amino acids in pigs

H. H. Stein et al.

LIVESTOCK SCIENCE (2007)

Article Nutrition & Dietetics

Transport of calcium across caco-2 cells in the presence of inositol hexakisphosphate

BQ Phillippy

NUTRITION RESEARCH (2006)

Article Allergy

Vicilin and convicilin are potential major allergens from pea

R Sanchez-Monge et al.

CLINICAL AND EXPERIMENTAL ALLERGY (2004)