Total Utilization-Upcycling of Mushroom Protein By-Product: Characterization and Assessment as an Alternative Batter Ingredient for Fried Shrimp

Mushroom by-products are economical and eco-friendly raw materials with bioactive and functional characteristics that allow for potential uses as food ingredients. However, mushroom upcycling has yet to be fully exploited, despite the many opportunities that mushrooms may offer. The mushroom protein...

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Hlavní autoři:	Diego Garcia, Seung Woon You, Ricardo S. Aleman, Joan M. King, Slavko Komarnytsky, Roberta Targino Hoskin, Marvin Moncada
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2023-02-01
Edice:	Foods
Témata:	repurposing waste food ingredients sustainability value-added
On-line přístup:	https://www.mdpi.com/2304-8158/12/4/763
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!