Abstract
Mycoprotein is a biomass of the fungi cells of Fusarium venenatum with a reduced content of RNA. It consists of about 50 % of protein, 12 % of lipids, 12 % of sugars, and 25 % of dietary fibre. The amino acid content in mycoprotein is comparable with the amino acid content in meat, egg, soy, and wheat proteins. The mycoprotein processed by texturization can be used as a meat substitute.
Author supplied keywords
Cite
CITATION STYLE
APA
Wociór, A., Złotkowska, D., Kostyra, H., & Kostyra, E. (2010). Mycoprotein. Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality, 17(5), 5–16. https://doi.org/10.15193/zntj/2010/72/005-016
Register to see more suggestions
Mendeley helps you to discover research relevant for your work.
Already have an account? Sign in
Sign up for free