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- W4285280892 abstract "This chapter reviews the uses of processed fungal cells as protein-rich foods in substitution to meat. Yeasts, mushrooms, and filamentous fungi have long been part of the human diet, improving the nutritional quality and taste of different foods. Recently, because of the populational growth and environmental impact caused by animal farming, the use of animal-derived protein has been raising concerns in public and scientific debates. Fungal biomass represents a nutritious, safe meat alternative that can help society in the reduction of greenhouse gases emissions and improve public health. Additionally, it provides all essential amino acids and has an interesting fatty acid profile. Current research is involved in finding new strains with improved efficiency, the investigation of new substrates (especially agro-industrial wastes) to reduce the environmental impact, and the development of new formulations to use mycoprotein in different dishes." @default.
- W4285280892 created "2022-07-14" @default.
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- W4285280892 date "2022-01-01" @default.
- W4285280892 modified "2023-09-26" @default.
- W4285280892 title "Fungal protein" @default.
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- W4285280892 doi "https://doi.org/10.1016/bs.afnr.2022.04.003" @default.
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