| Předmět: |
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| Zdroj: |
Food Weekly News; 3/14/2024, p439-439, 1p |
| Abstrakt: |
A recent study conducted by researchers at Henan University of Science and Technology in China explored the use of mycoprotein as a substitute for animal- and plant-derived proteins in high-protein nutrition bars (HPNBs). The study found that mycoprotein can enhance the nutritional value of the bars and improve their odor, but higher levels of substitution negatively affected texture and protein digestibility. The research highlights the potential of mycoprotein as a functional ingredient in HPNBs, but also acknowledges the challenges of maintaining texture and digestibility at higher substitution levels. This study provides valuable insights for those interested in food research and alternative protein sources. [Extracted from the article] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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