GastronOmics: Edibility and safety of mycelium of the oyster mushroom Pleurotus ostreatus

GastronOmics: Edibility and safety of mycelium of the oyster mushroom Pleurotus ostreatus

Food production is one of the most environmentally damaging human activities. In the face of climate change, it is essential to rethink our dietary habits and explore potential alternative foods catering both towards human and planetary needs. Fungal mycelium might be an attractive alternative prote...

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Bibliographic Details
Main Authors: Loes van Dam, Pablo Cruz-Morales, Nabila Rodriguez Valerón, Ana Calheiros de Carvalho, Diego Prado Vásquez, Moritz Lübke, Line Kloster Pedersen, Rasmus Munk, Morten Otto Alexander Sommer, Leonie Johanna Jahn
Format: Article
Language:English
Published: Elsevier 2024-01-01
Series:Current Research in Food Science
Subjects:
Mycology
Novel foods
Gastronomy
Genomics
Food microbiology
Pleurotus ostreatus
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927124001928
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