193
References
Asgar MA, Fazilah A, Huda N, Bhat R, Karim AA (2010) Nonmeat protein alternatives as meat
extenders and meat analogs. Compr Rev Food Sci Food Safety 9:513–529
Augustin MA, Riley M, Stockmann R, Bennett L, Kahl A, Lockett T, Osmond M, Sanguansri P,
Stonehouse W, Zajac I, Cobiac L (2016) Role of food processing in food and nutrition security.
Trends Food Sci Technol 56:115–125
Batool R, Butt MS, Sultan MT, Saeed F, Naz R (2015) Protein-energy malnutrition: a risk factor
for various ailments. Crit Rev Food Sci Nutr 55:242–253
Bhat R, Karim AA (2009) Exploring the nutritional potential of wild and underutilized legumes.
CRFSFS 8:305–331
Boland MJ, Rae AN, Vereijken JM, Meuwissen MPM, Fischer ARH, van Boekel MAJS, Rutherfurd
SM, Gruppen H, Moughan PJ, Hendriks WH (2013) The future supply of animal-derived protein for human consumption. Trends Food Sci Technol 29:62–73
Bonny SPF, Gardner GE, Pethick DW, Hocquette JF (2015) What is artificial meat and what does
it mean for the future of the meat industry? J Integr Agric 14(2):255–263
Bottin JH, Swann JR, Cropp E, Chambers ES, Ford HE, Ghatei MA, Frost GS (2016) Mycoprotein
reduces energy intake and post-prandial insulin release without altering glucagon-like peptide- 1 and peptide tyrosine-tyrosine concentrations in healthy over-weight and obese adults: a
randomised-controlled trial. Br J Nutr 116:360–374
Boye J, Zare F, Pletch A (2010) Pulse proteins: processing, characterization, functional properties
and applications in food and feed. Food Res Int 43:414–431
Cengiz E, Gokoglu N (2005) Changes in energy and cholesterol contents of frankfurter-type sausages with fat reduction and fat replacer addition. Food Chem 91:443–447
Denny A, Aisbitt B, Lunn J (2008) Mycoprotein and health. Nutr Bull 33:298–310
Dunlop MV, Kilroe SP, Bowtell JL, Finnigan TJA, Salmon DL, Wall BT (2017) Mycoprotein represents a bioavailable and insulino-tropic non-animal-derived dietary protein source: a dose–
response study. Br J Nutr 118:673–685
Dunne JA, Williams RJ, Martinez ND (2002) Network structure and biodiversity loss in food
webs: robustness increases with connectance. Ecol Lett 5:558–567
Edelman J, Fewell A, Solomons (1983) Myco-protein—a new food. Nutr Abstr Rev 53:472–479
FAO (2009) The state of food and agriculture. Electronic publishing policy and support branch.
Communication Division, FAO, Rome
FAO (2010) ‘Climate-smart’ agriculture: policies, practices and financing for food security, adaptation and mitigation. Food and Agriculture Organization, Rome
Filho PFS, Andersson D, Ferreira JA, Taherzadeh MJ (2019) Mycoprotein: environmental impact
and health aspects. World J Microbiol Biotechnol 35:147
Franklin A (1999) Animals and modern cultures: a sociology of human—animal relations in
modernity. Sage, London
Fukushima D (1994) Recent progress on biotechnology of soybean proteins and soybean protein
food products. Food Biotechnol 8:83–135
Godfray HCJ, Beddington JR, Crute IR, Haddad L, Lawrence D, Muir JF, Pretty J, Robinson S,
Thomas SM, Toulmin C (2010) Food security: the challenge of feeding. Billion People Sci
327:812–818
Godfray HCJ, Aveyard P, Garnett T, Hall JW, Key TJ, Lorimer J, Pierrehumbert RT, Scarborough
P, Springmann M, Jebb SA (2018) Meat consumption, health, and the environment. Science
361:1–10
Guerrieri N (2004) Cereal proteins. In: Yada RY (ed) Proteins in food processing. Woodhead
Publishing Limited, London, pp 176–196
Hoek AC, Luning PA, Weijzen P, Engels W, Kok FJ, de Graaf C (2011) Replacement of meat by
meat substitutes. A survey on person- and product-related factors in consumer acceptance.
Appetite 56:662–673
11 Fungi: A Potential Future Meat Substitute
References
Asgar MA, Fazilah A, Huda N, Bhat R, Karim AA (2010) Nonmeat protein alternatives as meat
extenders and meat analogs. Compr Rev Food Sci Food Safety 9:513–529
Augustin MA, Riley M, Stockmann R, Bennett L, Kahl A, Lockett T, Osmond M, Sanguansri P,
Stonehouse W, Zajac I, Cobiac L (2016) Role of food processing in food and nutrition security.
Trends Food Sci Technol 56:115–125
Batool R, Butt MS, Sultan MT, Saeed F, Naz R (2015) Protein-energy malnutrition: a risk factor
for various ailments. Crit Rev Food Sci Nutr 55:242–253
Bhat R, Karim AA (2009) Exploring the nutritional potential of wild and underutilized legumes.
CRFSFS 8:305–331
Boland MJ, Rae AN, Vereijken JM, Meuwissen MPM, Fischer ARH, van Boekel MAJS, Rutherfurd
SM, Gruppen H, Moughan PJ, Hendriks WH (2013) The future supply of animal-derived protein for human consumption. Trends Food Sci Technol 29:62–73
Bonny SPF, Gardner GE, Pethick DW, Hocquette JF (2015) What is artificial meat and what does
it mean for the future of the meat industry? J Integr Agric 14(2):255–263
Bottin JH, Swann JR, Cropp E, Chambers ES, Ford HE, Ghatei MA, Frost GS (2016) Mycoprotein
reduces energy intake and post-prandial insulin release without altering glucagon-like peptide- 1 and peptide tyrosine-tyrosine concentrations in healthy over-weight and obese adults: a
randomised-controlled trial. Br J Nutr 116:360–374
Boye J, Zare F, Pletch A (2010) Pulse proteins: processing, characterization, functional properties
and applications in food and feed. Food Res Int 43:414–431
Cengiz E, Gokoglu N (2005) Changes in energy and cholesterol contents of frankfurter-type sausages with fat reduction and fat replacer addition. Food Chem 91:443–447
Denny A, Aisbitt B, Lunn J (2008) Mycoprotein and health. Nutr Bull 33:298–310
Dunlop MV, Kilroe SP, Bowtell JL, Finnigan TJA, Salmon DL, Wall BT (2017) Mycoprotein represents a bioavailable and insulino-tropic non-animal-derived dietary protein source: a dose–
response study. Br J Nutr 118:673–685
Dunne JA, Williams RJ, Martinez ND (2002) Network structure and biodiversity loss in food
webs: robustness increases with connectance. Ecol Lett 5:558–567
Edelman J, Fewell A, Solomons (1983) Myco-protein—a new food. Nutr Abstr Rev 53:472–479
FAO (2009) The state of food and agriculture. Electronic publishing policy and support branch.
Communication Division, FAO, Rome
FAO (2010) ‘Climate-smart’ agriculture: policies, practices and financing for food security, adaptation and mitigation. Food and Agriculture Organization, Rome
Filho PFS, Andersson D, Ferreira JA, Taherzadeh MJ (2019) Mycoprotein: environmental impact
and health aspects. World J Microbiol Biotechnol 35:147
Franklin A (1999) Animals and modern cultures: a sociology of human—animal relations in
modernity. Sage, London
Fukushima D (1994) Recent progress on biotechnology of soybean proteins and soybean protein
food products. Food Biotechnol 8:83–135
Godfray HCJ, Beddington JR, Crute IR, Haddad L, Lawrence D, Muir JF, Pretty J, Robinson S,
Thomas SM, Toulmin C (2010) Food security: the challenge of feeding. Billion People Sci
327:812–818
Godfray HCJ, Aveyard P, Garnett T, Hall JW, Key TJ, Lorimer J, Pierrehumbert RT, Scarborough
P, Springmann M, Jebb SA (2018) Meat consumption, health, and the environment. Science
361:1–10
Guerrieri N (2004) Cereal proteins. In: Yada RY (ed) Proteins in food processing. Woodhead
Publishing Limited, London, pp 176–196
Hoek AC, Luning PA, Weijzen P, Engels W, Kok FJ, de Graaf C (2011) Replacement of meat by
meat substitutes. A survey on person- and product-related factors in consumer acceptance.
Appetite 56:662–673
11 Fungi: A Potential Future Meat Substitute