☆ 4.7 Article

Nutritional Quality, Techno-Functional Characteristics, and Safety of Biomass Powder and Protein Isolate Produced from Penicillium maximae

FOODS (2022)

Related references

Note: Only part of the references are listed.

Review Food Science & Technology

A review on mycoprotein: History, nutritional composition, production methods, and health benefits

Muhammad Ijaz Ahmad et al.

Summary: This review discusses the historical perspective, nutritional composition, and functional properties of mycoprotein as a meat alternative. It also summarizes the methods of extracting mycoprotein from agro-industrial waste and highlights the health effects of mycoprotein consumption.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

Add to Collection

Review Food Science & Technology

Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation

Mariagrazia Molfetta et al.

Summary: This article discusses the importance of meat as a protein source and its impact on health. As more Western consumers opt for alternative protein sources, the review explores the nutritional characteristics of single-cell proteins, filamentous fungi, microalgae, vegetables, and insects, as well as how fermentation can enhance their quality.

FOODS (2022)

Add to Collection

Article Food Science & Technology

Meat Substitute Development from Fungal Protein (Aspergillus oryzae)

Olasky Gamarra-Castillo et al.

Summary: The aim of this research is to develop burger patties from fungal protein. The study optimized the growth medium to maximize fungal biomass production and tested different flours, binders, and colorants to design the fungal patties. Two optimal formulations were chosen and analyzed, and the shelf-life analysis showed no significant changes within 14 days. The fungal patties were found to have nutritional claims such as rich content in protein and fiber.

FOODS (2022)

Add to Collection

Article Food Science & Technology

Filamentous Fungus Aspergillus oryzae for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation-A Pilot Study

Neda Rousta et al.

Summary: Submerged fermentation of edible filamentous fungi, particularly Aspergillus oryzae on oat flour, shows promise for providing nutritious and environmentally-friendly food products. Taste and texture of minimally processed fungal burger patties were well-received by some participants, indicating potential for further development and consumer acceptance.

FOODS (2021)

Add to Collection

Review Nutrition & Dietetics

Dietary intake and biomarkers of linoleic acid and mortality: systematic review and meta-analysis of prospective cohort studies

Jun Li et al.

AMERICAN JOURNAL OF CLINICAL NUTRITION (2020)

Add to Collection

Review Food Science & Technology

The applications of microfluidization in cereals and cereal-based products: An overview

Ilkem Demirkesen Mert

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

Add to Collection

Review Nutrition & Dietetics

Effects of mycoprotein on glycaemic control and energy intake in humans: a systematic review

Anna Cherta-Murillo et al.

BRITISH JOURNAL OF NUTRITION (2020)

Add to Collection

Article Geriatrics & Gerontology

Neuroprotection by the Immunomodulatory Drug Pomalidomide in the Drosophila LRRK2WD40 Genetic Model of Parkinson's Disease

Maria Antonietta Casu et al.

FRONTIERS IN AGING NEUROSCIENCE (2020)

Add to Collection

Article Chemistry, Applied

Functional characteristics and protein quality of selected commercially obtained brown and yellow canary seed flours and prepared isolates

Marilia A. F. Moura et al.

CEREAL CHEMISTRY (2020)

Add to Collection

Review Biochemical Research Methods

Caenorhabditis elegans as a model system for human diseases

Maria Markaki et al.

CURRENT OPINION IN BIOTECHNOLOGY (2020)

Add to Collection

Review Microbiology

Use of the Versatility of Fungal Metabolism to Meet Modern Demands for Healthy Aging, Functional Foods, and Sustainability

Jacqueline A. Takahashi et al.

JOURNAL OF FUNGI (2020)

Add to Collection

Article Toxicology

Caenorhabditis elegans for predictive toxicology

Piper Reid Hunt et al.

CURRENT OPINION IN TOXICOLOGY (2020)

Add to Collection

Article Food Science & Technology

Guidelines for cell viability assays

Senem Kamiloglu et al.

FOOD FRONTIERS (2020)

Add to Collection

Article Chemistry, Applied

A comparative study of the functionality and protein quality of a variety of legume and cereal flours

Andrea K. Stone et al.

CEREAL CHEMISTRY (2019)

Add to Collection

Article Biochemistry & Molecular Biology

7-chloro-4-(phenylselanyl) quinoline prevents dopamine depletion in a Drosophila melanogaster model of Parkinson's-like disease

Shanda de Freitas Coutoa et al.

JOURNAL OF TRACE ELEMENTS IN MEDICINE AND BIOLOGY (2019)

Add to Collection

Review Food Science & Technology

Pea protein isolates: Structure, extraction, and functionality

A. C. Y. Lam et al.

FOOD REVIEWS INTERNATIONAL (2018)

Add to Collection

Article Biology

Measurement of Intracellular ROS in Caenorhabditis elegans Using 2′,7′-Dichlorodihydrofluorescein Diacetate

Dong Suk Yoon et al.

BIO-PROTOCOL (2018)

Add to Collection

Review Food Science & Technology

Brazil nuts: Nutritional composition, health benefits and safety aspects

Barbara R. Cardoso et al.

FOOD RESEARCH INTERNATIONAL (2017)

Add to Collection

Article Food Science & Technology

Effects of degree of hydrolysis (DH) on the functional properties of egg yolk hydrolysate with alcalase

Zhi-jie Bao et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)

Add to Collection

Article Chemistry, Applied

Sequential fungal fermentation-biotransformation process to produce a red pigment from sclerotiorin

Dhionne Correia Gomes et al.

FOOD CHEMISTRY (2016)

Add to Collection

Article Agricultural Engineering

High-level production of calcium malate from glucose by Penicillium sclerotiorum K302

Zhi-Peng Wang et al.

BIORESOURCE TECHNOLOGY (2013)

Add to Collection

Article Biochemistry & Molecular Biology

Acetylcholinesterase deficiency decreases apoptosis in dopaminergic neurons in the neurotoxin model of Parkinson's disease

Xuejin Zhang et al.

INTERNATIONAL JOURNAL OF BIOCHEMISTRY & CELL BIOLOGY (2013)

Add to Collection

Article Neurosciences

Valeriana officinalis attenuates the rotenone-induced toxicity in Drosophila melanogaster

Jessie Haigert Sudati et al.

NEUROTOXICOLOGY (2013)

Add to Collection

Article Chemistry, Applied

Food protein functionality: A comprehensive approach

E. Allen Foegeding et al.

FOOD HYDROCOLLOIDS (2011)

Add to Collection

Article Food Science & Technology

Functional and physicochemical properties of whole egg powder: effect of spray drying conditions

Mehmet Koc et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2011)

Add to Collection

Review Chemistry, Physical

New views on foams from protein solutions

P. A. Wierenga et al.

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2010)

Add to Collection

Article Chemistry, Applied

Physico-chemical factors controlling the foamability and foam stability of milk proteins: Sodium caseinate and whey protein concentrates

Krastanka G. Marinova et al.

FOOD HYDROCOLLOIDS (2009)

Add to Collection

© Peeref 2019-2024. All rights reserved.