From stale bread and brewers spent grain to a new food source using edible filamentous fungi.

Gmoser, Rebecca; Fristedt, Rikard; Larsson, Karin; Undeland, Ingrid; Taherzadeh, Mohammad J; Lennartsson, Patrik R

Gmoser, Rebecca; Fristedt, Rikard; Larsson, Karin; Undeland, Ingrid; Taherzadeh, Mohammad J; Lennartsson, Patrik R.

Afiliação

Gmoser R; Swedish Centre for Resource Recovery, University of Borås , Borås, Sweden.
Fristedt R; Food and Nutrition Science, Biology and Biological Engineering, Chalmers University of Technology , Gothenburg, Sweden.
Larsson K; Food and Nutrition Science, Biology and Biological Engineering, Chalmers University of Technology , Gothenburg, Sweden.
Undeland I; Food and Nutrition Science, Biology and Biological Engineering, Chalmers University of Technology , Gothenburg, Sweden.
Taherzadeh MJ; Swedish Centre for Resource Recovery, University of Borås , Borås, Sweden.
Lennartsson PR; Swedish Centre for Resource Recovery, University of Borås , Borås, Sweden.

Bioengineered ; 11(1): 582-598, 2020 12.

Article em En | MEDLINE | ID: mdl-32449450

Assuntos

Neurospora/metabolismo; Cobre/metabolismo; Grão Comestível/metabolismo; Fermentação; Ferro/metabolismo; Zinco/metabolismo

Palavras-chave

Neurospora intermedia; brewers spent grain; edible filamentous fungi; solid state fermentation; stale bread

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Neurospora Idioma: En Revista: Bioengineered Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Suécia País de publicação: Estados Unidos

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