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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Detalles Bibliográficos
Autores principales: Garcia, Diego, You, Seung Woon, Aleman, Ricardo S., King, Joan M., Komarnytsky, Slavko, Hoskin, Roberta Targino, Moncada, Marvin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956308/
https://www.ncbi.nlm.nih.gov/pubmed/36832838
http://dx.doi.org/10.3390/foods12040763

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956308/
https://www.ncbi.nlm.nih.gov/pubmed/36832838
http://dx.doi.org/10.3390/foods12040763

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