Improving iron content in sustainable mycoprotein production through seawater fermentation

The growing global population and rising protein demand are straining freshwater resources. Fusarium venenatum (Fv) mycoprotein offers a sustainable protein alternative, with environmental efficiency and potential health benefits. However, its low iron content remains a concern, especially for veget...

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Autors principals:	Bi-Hua Yang, Tzu-Chun Lin, Ting-Wei Lin, Shan Lin, I-Chen Li, Yen-Lien Chen, Tsung-Ju Li, Chin-Chu Chen
Format:	Artigo
Idioma:	Inglês
Publicat:	Elsevier 2024-12-01
Col·lecció:	Future Foods
Matèries:	Mycoprotein Seawater Fermentation Alternative protein Iron nutrition Metabolite
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S2666833524001771
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