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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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Gardado en:
Principais autores: Diego Garcia, Seung Woon You, Ricardo S. Aleman, Joan M. King, Slavko Komarnytsky, Roberta Targino Hoskin, Marvin Moncada
Formato: Artigo
Idioma:Inglês
Publicado: MDPI AG 2023-02-01
Series:Foods
Assuntos:
repurposing
waste
food ingredients
sustainability
value-added
Acceso en liña:https://www.mdpi.com/2304-8158/12/4/763
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