Highlights•Sensory and consumer studies of plant-based (PB) meat and dairy alternatives
reviewed.•Sensory quality of PB products is lower than animal-based counterparts.• …

Wild mushrooms are a vital source of income and nutrition for many poor communities and
of value to recreational foragers. Literature relating to the edibility of mushroom species …

During food processing, especially heating, the flavor and color of food change to a great
extent due to Maillard reaction (MR). MR is a natural process for improving the flavor in …

Nowadays, mushroom bioactive compounds production by submerged cultivation has
attracted great interest. Controlling culture conditions in bioreactors makes submerged …

Background Edible mushrooms are favored by people for their rich nutrition, medicinal value
and unique flavor. However, the improvement of the yield and quality of preharvest edible …

One of the challenges in modern society is the reduction of meat consumption as well as the
formulation of new meat products, considering health and sustainability aspects. In this …

Increasing evidence regarding lipids' beneficial effects on human health has changed the
common perception of consumers and dietary officials about the role (s) of food lipids in a …

Hypsizygus marmoreus is an edible variety of mushroom with a distinct umami taste, which
might be contributed by amino acids and umami peptides. Umami peptides have been …

Drying is an important process that can impart a different flavor to dried fish. The differences
and sources of flavor of semi-dried golden pompano at different drying temperatures (40, 48 …

Although mushrooms have been exploited since ancient times because of their particular
taste and therapeutic properties, the interest in edible species as a source of ingredients and …