Literature DB >> 35508773

Mycoprotein produced in cell culture has environmental benefits over beef.

Hanna L Tuomisto.   

Abstract

Entities:  

Keywords:  Climate sciences; Environmental sciences

Mesh：

Substances：

Year:  2022        PMID： 35508773     DOI： 10.1038/d41586-022-01125-z

Source DB:  PubMed          Journal:  Nature        ISSN： 0028-0836            Impact factor:   49.962


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  4 in total

Review 1.  Cellular agriculture - industrial biotechnology for food and materials.

Authors:  Heiko Rischer; Géza R Szilvay; Kirsi-Marja Oksman-Caldentey
Journal:  Curr Opin Biotechnol       Date:  2020-01-08       Impact factor: 9.740

Review 2.  Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights.

Authors:  Michela Verni; Carlo Giuseppe Rizzello; Rossana Coda
Journal:  Front Nutr       Date:  2019-04-12

3.  Mycoprotein: The Future of Nutritious Nonmeat Protein, a Symposium Review.

Authors:  Tim J A Finnigan; Benjamin T Wall; Peter J Wilde; Francis B Stephens; Steve L Taylor; Marjorie R Freedman
Journal:  Curr Dev Nutr       Date:  2019-04-04

Review 4.  Review: An overview of beef production from pasture and feedlot globally, as demand for beef and the need for sustainable practices increase.

Authors:  Paul L Greenwood
Journal:  Animal       Date:  2021-07-15       Impact factor: 3.240
  4 in total
  1 in total

Review 1.  Fungal-Derived Mycoprotein and Health across the Lifespan: A Narrative Review.

Authors:  Emma Derbyshire
Journal:  J Fungi (Basel)       Date:  2022-06-22
  1 in total

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