Nutritional and sustainability aspects of algae and fungi sources in the seafood analogs DOI Open Access
Atefeh Karimidastjerd, Zehra Gulsunoglu‐Konuskan, Burcu Ersoy

et al.

Annals of Animal Science, Journal Year: 2024, Volume and Issue: 0(0)

Published: July 19, 2024

Abstract Despite the growing acceptance of plant-based foods among consumers, seafood analogs sector appears to lack variety as vast-available products. As seem available for nearly all animal-based foods, this could guarantee a transition more sustainable diets. In formulated analogs, concerns are about consumers satisfaction raw food materials, especially from nutritive, structural, and sensory standpoints beside this, economical price final product. Notwithstanding that market emerge various products being developed by companies, algae fungi not only protein sources but also attributes appear increasingly useful materials. such, additional exploration warranted which high in proteins avail large quantities. Therefore, terse perspective nutritional sustainability aspects is presented, drawing a) Nutritional status health benefits these sources; b) Sustaining potentials c) Introducing analog trends. Essentially, make them functional ingredient apply analogs.

Language: Английский

Supporting scenario for small-scale shellfish aquaculture and food security in the United States of America DOI

Darien D. Mizuta

Food Security, Journal Year: 2025, Volume and Issue: unknown

Published: Feb. 10, 2025

Language: Английский

Citations

0
Nutritional and sustainability aspects of algae and fungi sources in the seafood analogs DOI Open Access
Atefeh Karimidastjerd, Zehra Gulsunoglu‐Konuskan, Burcu Ersoy

et al.

Annals of Animal Science, Journal Year: 2024, Volume and Issue: 0(0)

Published: July 19, 2024

Abstract Despite the growing acceptance of plant-based foods among consumers, seafood analogs sector appears to lack variety as vast-available products. As seem available for nearly all animal-based foods, this could guarantee a transition more sustainable diets. In formulated analogs, concerns are about consumers satisfaction raw food materials, especially from nutritive, structural, and sensory standpoints beside this, economical price final product. Notwithstanding that market emerge various products being developed by companies, algae fungi not only protein sources but also attributes appear increasingly useful materials. such, additional exploration warranted which high in proteins avail large quantities. Therefore, terse perspective nutritional sustainability aspects is presented, drawing a) Nutritional status health benefits these sources; b) Sustaining potentials c) Introducing analog trends. Essentially, make them functional ingredient apply analogs.

Language: Английский

Citations

0