From stale bread and brewers spent grain to a new food source using edible filamentous fungi.
Neurospora intermedia
brewers spent grain
edible filamentous fungi
solid state fermentation
stale bread
Journal
Bioengineered
ISSN: 2165-5987
Titre abrégé: Bioengineered
Pays: United States
ID NLM: 101581063
Informations de publication
Date de publication:
12 2020
12 2020
Historique:
entrez:
26
5
2020
pubmed:
26
5
2020
medline:
1
6
2021
Statut:
ppublish
Résumé
By-products from the food sector with a high load of organic matter present both a waste-handling problem related to expenses and to the environment, yet also an opportunity. This study aims to increase the value of stale bread and brewers spent grain (BSG) by re-introducing these residues to the food production chain by converting them to new protein-enriched products using the edible filamentous fungi
Identifiants
pubmed: 32449450
doi: 10.1080/21655979.2020.1768694
pmc: PMC8291841
doi:
Substances chimiques
Copper
789U1901C5
Iron
E1UOL152H7
Zinc
J41CSQ7QDS
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
582-598Références
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