Protein from renewable resources: mycoprotein production from agricultural residues
Thomas Upcraft, Wei-Chien Tu, Rob Johnson, Tim J. A. Finnigan, Nguyễn Văn Hùng, Jason P. Hallett, Miao Guo
Abstract
Protein fermentation, intended for human consumption, from agricultural residues has been shown to be a potential viable process from a technical, economic and sustainability perspective.
Topics & Concepts
AgricultureProduction (economics)BusinessSustainabilityConsumption (sociology)Renewable resourceSingle-cell proteinChemistryNatural resource economicsRenewable energyFermentationFood scienceEconomicsBiologyEcologyMacroeconomicsSociologySocial scienceBiofuel production and bioconversionMicrobial Metabolic Engineering and BioproductionProtein Hydrolysis and Bioactive Peptides