Food loss and waste is a major issue affecting food security, environmental pollution,
producer profitability, consumer prices, and climate change. About 1.3 billion tons of food …

The production of macrofungi (mushrooms) as well as their economic value have been
steadily increasing globally. The use of functional foods, dietary supplements, and traditional …

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

Mushrooms are prone to browning, weight loss, softening, lipid oxidation, and microbial
growth after harvesting. Therefore, it is particularly necessary to develop a packaging …

The global leather industry has been at the receiving end of various environmental and
ethical backlash as it mainly relies on animal agriculture which contributes to deforestation …

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 …

The nutritional value and biological properties of 24 samples of Chilean edible mushrooms
were evaluated. The nutritional value was determined by measuring moisture, protein, fat …

This study focuses on the development of fiber-enriched snacks from mushroom, an
alternative food ingredient, using 3D food printing. The printability of the material supply was …

The plasticity of the gut microbiota (GM) creates an opportunity to reshape the biological
output of gut microbes by manipulating external factors. It is well known that edible fungal …

Mushrooms are considered to be functional foods with high nutritional, culinary, and
pharmacological values, and there has been an increase in their consumption, both through …