A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes
J He, NM Evans, H Liu, S Shao - Comprehensive reviews in …, 2020 - Wiley Online Library
The topic of plant‐based meat alternatives (PBMAs) has been discussed for several
decades, but it has only recently become one of the hottest topics in the food and research …
decades, but it has only recently become one of the hottest topics in the food and research …
The contribution of fungi to the global economy
Fungi provide ecological and environmental services to humans, as well as health and
nutritional benefits, and are vital to numerous industries. Fermented food and beverage …
nutritional benefits, and are vital to numerous industries. Fermented food and beverage …
The amazing potential of fungi: 50 ways we can exploit fungi industrially
Fungi are an understudied, biotechnologically valuable group of organisms. Due to the
immense range of habitats that fungi inhabit, and the consequent need to compete against a …
immense range of habitats that fungi inhabit, and the consequent need to compete against a …
Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability
AD Ahnan‐Winarno, L Cordeiro… - … Reviews in Food …, 2021 - Wiley Online Library
Tempeh is a fermented food made of mainly soybeans and is a nutritious, affordable, and
sustainable functional source of protein. Globally, tempeh is a widely accepted fermented …
sustainable functional source of protein. Globally, tempeh is a widely accepted fermented …
Nutritional and functional properties of coloured rice varieties of South India: a review
TS Rathna Priya, ARL Eliazer Nelson… - Journal of Ethnic …, 2019 - Springer
Rice is a major cereal food crop and staple food in most of the developing countries. India
stands second in the production of rice next to China. Though almost 40,000 varieties of rice …
stands second in the production of rice next to China. Though almost 40,000 varieties of rice …
Bioactivity of soy-based fermented foods: A review
ZH Cao, JM Green-Johnson, ND Buckley… - Biotechnology advances, 2019 - Elsevier
For centuries, fermented soy foods have been dietary staples in Asia and, now, in response
to consumer demand, they are available throughout the world. Fermentation bestows unique …
to consumer demand, they are available throughout the world. Fermentation bestows unique …
Traditional rice varieties: A comprehensive review on its nutritional, medicinal, therapeutic and health benefit potential
P Kowsalya, PS Sharanyakanth… - Journal of Food …, 2022 - Elsevier
Rice (Oryza sativa L) is one of the vital cereals with easy digestibility and therapeutic
properties. Especially traditional rice is rich in nutrients and bioactive compounds to protect …
properties. Especially traditional rice is rich in nutrients and bioactive compounds to protect …
Artificial meat industry: Production methodology, challenges, and future
Biotechnology and food science have pioneered the notion of cultured meat. Conventional
meat production face issues related to butchering, dietary inadequacy, foodborne disease …
meat production face issues related to butchering, dietary inadequacy, foodborne disease …
Karakteristik Fisikokimia dan Sifat Fungsional Tempe yang Dihasilkan dari Berbagai Varietas Kedelai (Phsyco-chemical Characteristics and Functional Properties of …
Tempe merupakan makanan tradisional Indonesia yang diproduksi melalui fermentasi
kedelai dengan kapang Rhizopus sp. Tujuan dari penelitian ini adalah untuk …
kedelai dengan kapang Rhizopus sp. Tujuan dari penelitian ini adalah untuk …
[图书][B] Microorganisms and fermentation of traditional foods
RC Ray, M Didier - 2014 - books.google.com
The first volume in a series covering the latest information in microbiology, biotechnology,
and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of …
and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of …