Consumers are increasingly interested in nutritious, safe and healthy muscle food products
with reduced salt and fat that benefit their well-being. Hence, food processors are constantly …

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 …

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 …

Edible mushrooms are attractive for their low calorie content, high-quality protein, low lipid
levels, and therapeutic properties; furthermore, mushroom-containing products are gaining …

In response to health concerns generated by increased sodium intake, many new
approaches have been studied to reduce the sodium content in processed food. It has been …

The effect of Agaricus bisporus (AB) mushroom as a fat replacer in beef burgers was
evaluated. Four treatments were compared: control (0% AB, 20% fat) and 3 treatments with …

An alternative use of shiitake stipes, usually treated as waste, was proposed for the
production of a powder ingredient, rich in umami compounds, aiming its application in food …

With the rapid growth of the global economy and the global population, the production of
solid waste has increased remarkably. Mushrooms are gaining popularity among …

Reduction of meat intake and increase in vegetable consumption have attracted
considerable attention from researchers and food businesses. We conducted a field …

Mushroom has the potential to partially substitute egg white with increased flavor and
nutrients. This study quantified 36 taste-related substances in 16 developed blends, in which …