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Mycoprotein
Mycoprotein (lit. "fungus protein") is a form of single-cell protein, also known as fungal protein, derived from fungi for human consumption. The only commercial mycoprotein is marketed under the brand name Quorn, currently sold in 17 countries. It is a fermented product with a doughy consistency and slight mushroom flavor. Quorn was approved for use in the United Kingdom in 1983 and the United States in 2001. Though it is generally well tolerated, some studies indicate that mycoprotein may cause allergic reactions in some people. History The only mycoprotein on sale in Europe and North America is called Quorn, created from '' Fusarium venenatum.'' In the 1960s ''F. venenatum'' was identified by the British company, Rank Hovis McDougall, as a potential protein source for humans. ''F. venenatum'' was one of more than 3,000 species of fungi screened during a three-year period for being cheap to reproduce in fungiculture, nutritious, and palatable. Concerns for pathogen-potenti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quorn (food Product)
Quorn is a brand of meat substitute products, or the company that makes them. Quorn originated in the UK and is sold primarily in Europe, but is available in 14 countries. The brand is owned by parent company Monde Nissin. Quorn is sold as both a cooking ingredient and as a meat substitute used in a range of prepackaged meals. All Quorn foods contain mycoprotein as an ingredient, which is derived from the '' Fusarium venenatum'' fungus. In most Quorn products, the fungus culture is dried and mixed with egg albumen, which acts as a binder, and then is adjusted in texture and pressed into various forms. A vegan formulation also exists that uses potato protein as a binder instead of egg albumen. History Quorn was launched in 1985 by Marlow Foods, a joint venture between Rank Hovis McDougall (RHM) and Imperial Chemical Industries (ICI) Microbial biomass is produced commercially as single-cell protein (SCP) for human food or animal feed and as viable yeast cells for the baki ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quorn
Quorn is a brand of meat substitute products, or the company that makes them. Quorn originated in the UK and is sold primarily in Europe, but is available in 14 countries. The brand is owned by parent company Monde Nissin. Quorn is sold as both a cooking ingredient and as a meat substitute used in a range of prepackaged meals. All Quorn foods contain mycoprotein as an ingredient, which is derived from the '' Fusarium venenatum'' fungus. In most Quorn products, the fungus culture is dried and mixed with egg albumen, which acts as a binder, and then is adjusted in texture and pressed into various forms. A vegan formulation also exists that uses potato protein as a binder instead of egg albumen. History Quorn was launched in 1985 by Marlow Foods, a joint venture between Rank Hovis McDougall (RHM) and Imperial Chemical Industries (ICI) Microbial biomass is produced commercially as single-cell protein (SCP) for human food or animal feed and as viable yeast cells for the baki ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mycoprotein Meat Analogue (8470386696)
Mycoprotein (lit. "fungus protein") is a form of single-cell protein, also known as fungal protein, derived from fungi for human consumption. The only commercial mycoprotein is marketed under the brand name Quorn, currently sold in 17 countries. It is a fermented product with a doughy consistency and slight mushroom flavor. Quorn was approved for use in the United Kingdom in 1983 and the United States in 2001. Though it is generally well tolerated, some studies indicate that mycoprotein may cause allergic reactions in some people. History The only mycoprotein on sale in Europe and North America is called Quorn, created from ''Fusarium venenatum.'' In the 1960s ''F. venenatum'' was identified by the British company, Rank Hovis McDougall, as a potential protein source for humans. ''F. venenatum'' was one of more than 3,000 species of fungi screened during a three-year period for being cheap to reproduce in fungiculture, nutritious, and palatable. Concerns for pathogen-potenti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fusarium Venenatum
''Fusarium venenatum'' is a microfungus of the genus ''Fusarium'' that has a high protein content. One of its strains is used commercially for the production of the single cell protein mycoprotein Quorn. ''Fusarium venenatum'' was discovered growing in soil in Buckinghamshire in the United Kingdom, in 1967 by ICI as part of the effort during the 1960s to find alternative sources of food to fill the protein gap caused by the growing world population.From petri dish to plate: The £172m fungi published 2005-06-07, accessed 2011-06-27 It was originally misidentified as '' [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat Substitutes
A meat alternative or meat substitute (also called plant-based meat or fake meat, sometimes pejoratively) is a food product made from vegetarian or vegan ingredients, eaten as a replacement for meat. Meat alternatives typically approximate qualities of specific types of meat, such as mouthfeel, flavor, appearance, or chemical characteristics. Plant- and fungus-based substitutes are frequently made with soy (e.g. tofu, tempeh, and textured vegetable protein), but may also be made from wheat gluten as in seitan, pea protein as in the Beyond Burger, or mycoprotein as in Quorn. Meat alternatives are typically consumed as a source of dietary protein by vegetarians, vegans, and people following religious and cultural dietary laws. However, global demand for sustainable diets has also increased their popularity among non-vegetarians and flexitarians seeking to reduce the environmental impact of meat production. Meat substitution has a long history. Tofu was invented in Chi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fungiculture
Fungiculture is the cultivation of fungi such as mushrooms. Cultivating fungi can yield foods (which include mostly mushrooms), medicine, construction materials and other products. A ''mushroom farm'' is involved in the business of growing fungi. The word is also commonly used to refer to the practice of cultivation of fungi by animals such as leafcutter ants, termites, ambrosia beetles, and marsh periwinkles. Overview Mushrooms are not plants, and require different conditions for optimal growth. Plants develop through photosynthesis, a process that converts atmospheric carbon dioxide into carbohydrates, especially cellulose. While sunlight provides an energy source for plants, mushrooms derive all of their energy and growth materials from their growth medium, through biochemical decomposition processes. This does not mean that light is an irrelevant requirement, since some fungi use light as a signal for fruiting. However, all the materials for growth must already be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Single-cell Protein
Single-cell proteins (SCP) or microbial proteins refer to edible unicellular microorganisms. The biomass or protein extract from pure or mixed cultures of algae, yeasts, fungi or bacteria may be used as an ingredient or a substitute for protein-rich foods, and is suitable for human consumption or as animal feeds. Industrial agriculture is marked by a high water footprint, high land use, biodiversity destruction, general environmental degradation and contributes to climate change by emission of a third of all greenhouse gases; production of SCP does not necessarily exhibit any of these serious drawbacks. As of today, SCP is commonly grown on agricultural waste products, and as such inherits the ecological footprint and water footprint of industrial agriculture. However, SCP may also be produced entirely independent of agricultural waste products through autotrophic growth. Thanks to the high diversity of microbial metabolism, autotrophic SCP provides several different modes of grow ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protein Quality
Protein quality is the digestibility and quantity of essential amino acids for providing the proteins in correct ratios for human consumption. There are various methods that rank the quality of different types of protein, some of which are outdated and no longer in use, or not considered as useful as they once were thought to be. The Protein Digestibility Corrected Amino Acid Score (PDCAAS), which was recommended by the Food and Agriculture Organization of the United Nations (FAO), became the industry standard in 1993. FAO has recently recommended the newer Digestible Indispensable Amino Acid Score (DIAAS) to supersede PDCAAS. The dairy industry is in favor of this, because while PDCAAS truncates all protein types that exceed the essential amino acid (EAA) requirements to 1.0, DIAAS allows a higher than 1.0 ranking: while for example both soy protein isolate and whey isolate are ranked 1.0 according to PDCAAS, in the DIAAS system, whey has a higher score than soy. PDCAAS versus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fungal Proteins
A fungus ( : fungi or funguses) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms. These organisms are classified as a kingdom, separately from the other eukaryotic kingdoms, which by one traditional classification include Plantae, Animalia, Protozoa, and Chromista. A characteristic that places fungi in a different kingdom from plants, bacteria, and some protists is chitin in their cell walls. Fungi, like animals, are heterotrophs; they acquire their food by absorbing dissolved molecules, typically by secreting digestive enzymes into their environment. Fungi do not photosynthesize. Growth is their means of mobility, except for spores (a few of which are flagellated), which may travel through the air or water. Fungi are the principal decomposers in ecological systems. These and other differences place fungi in a single group of related organisms, named the ''Eumycota'' (''true f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxford English Dictionary
The ''Oxford English Dictionary'' (''OED'') is the first and foundational historical dictionary of the English language, published by Oxford University Press (OUP). It traces the historical development of the English language, providing a comprehensive resource to scholars and academic researchers, as well as describing usage in its many variations throughout the world. Work began on the dictionary in 1857, but it was only in 1884 that it began to be published in unbound fascicles as work continued on the project, under the name of ''A New English Dictionary on Historical Principles; Founded Mainly on the Materials Collected by The Philological Society''. In 1895, the title ''The Oxford English Dictionary'' was first used unofficially on the covers of the series, and in 1928 the full dictionary was republished in 10 bound volumes. In 1933, the title ''The Oxford English Dictionary'' fully replaced the former name in all occurrences in its reprinting as 12 volumes with a one- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rank Hovis McDougall
RHM plc, formerly Rank Hovis McDougall, was a United Kingdom food business. The company owned numerous brands, particularly for flour, where its core business started, and for consumer food products. It was listed on the London Stock Exchange and was once a constituent of the FTSE 100 Index but was acquired by Premier Foods in March 2007. History Early years The company was founded by Joseph Rank in 1875 as flour milling business when he rented a small windmill. He initially lost money and therefore took a co-tenancy at West's Holderness Corn Mill. In 1885 he built a mechanically-driven flour mill in Hull in order to beat competition from abroad. He used steel rollers instead of mill stones thereby producing six sacks of flour an hour instead of one and a half. In 1888 he built another steel-roller plant in Lincolnshire, and soon after, built a more modern plant, producing 20 sacks of flour an hour. As he strove for greater productivity he installed equipment that produced 3 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cellular Respiration
Cellular respiration is the process by which biological fuels are oxidised in the presence of an inorganic electron acceptor such as oxygen to produce large amounts of energy, to drive the bulk production of ATP. Cellular respiration may be described as a set of metabolic reactions and processes that take place in the cells of organisms to convert chemical energy from nutrients into adenosine triphosphate (ATP), and then release waste products. The reactions involved in respiration are catabolic reactions, which break large molecules into smaller ones, releasing energy. Respiration is one of the key ways a cell releases chemical energy to fuel cellular activity. The overall reaction occurs in a series of biochemical steps, some of which are redox reactions. Although cellular respiration is technically a combustion reaction, it is an unusual one because of the slow, controlled release of energy from the series of reactions. Nutrients that are commonly used by animal and pl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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