Macronutrients, Amino and Fatty Acid Composition, Elements, and Toxins in High-Protein Powders of Crickets, Arthrospira, Single Cell Protein, Potato, and Rice as Potential Ingredients in Fermented Food Products

Due to the increasing global population and climate change, new sustainable food sources are being intensively sought to replace less favorable livestock production. Especially new protein sources and their food applications are being focused on. In this paper, several selected protein sources that...

وصف كامل

التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	Adam S. Grdeń, Bartosz G. Sołowiej
التنسيق:	Artigo
اللغة:	Inglês
منشور في:	MDPI AG 2022-12-01
سلاسل:	Applied Sciences
الموضوعات:	unconventional proteins novel proteins alternative protein sources novel food fermented products functional food
الوصول للمادة أونلاين:	https://www.mdpi.com/2076-3417/12/24/12831
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!