Emerging alternative food protein sources: production process, quality parameters, and safety point of view

IF 8.1 2区工程技术 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Critical Reviews in Biotechnology Pub Date : 2024-05-14 DOI:10.1080/07388551.2024.2341902

Anandu Chandra Khanashyam, Anjaly Shanker Mundanat, Karthik Sajith Babu, P. Thorakkattu, R. Krishnan, Sajeeb Abdullah, A. Bekhit, D. Mcclements, C. Santivarangkna, N. Nirmal

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新出现的替代食品蛋白质来源：生产过程、质量参数和安全观点

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Critical Reviews in Biotechnology 工程技术-生物工程与应用微生物

CiteScore

20.80

自引率

1.10%

发文量

审稿时长

4.8 months

期刊介绍： Biotechnological techniques, from fermentation to genetic manipulation, have become increasingly relevant to the food and beverage, fuel production, chemical and pharmaceutical, and waste management industries. Consequently, academic as well as industrial institutions need to keep abreast of the concepts, data, and methodologies evolved by continuing research. This journal provides a forum of critical evaluation of recent and current publications and, periodically, for state-of-the-art reports from various geographic areas around the world. Contributing authors are recognized experts in their fields, and each article is reviewed by an objective expert to ensure accuracy and objectivity of the presentation.