The use of fungi as food and in food processing
- 1 May 1970
- journal article
- research article
- Published by Taylor & Francis in C R C Critical Reviews in Food Technology
- Vol. 1 (2) , 225-329
- https://doi.org/10.1080/10408397009527104
Abstract
Fungi have been used directly as food and in the processing of food for many years. However, their potential has been only partially explored, and in this day of widespread protein shortages they could be employed to make major contributions to the present world protein pool.Keywords
This publication has 80 references indexed in Scilit:
- The Structures of Aflatoxins B and G1Journal of the American Chemical Society, 1965
- Aflatoxin B 2 : Chemical Identity and Biological ActivityScience, 1963
- Aflatoxins B and GJournal of the American Chemical Society, 1963
- Toxicity of overwintered cerealsPlant and Soil, 1963
- Dihydro‐aflatoxin B, a metabolite of aspergillus flavus. Remarks on the structure of aflatoxin BRecueil des Travaux Chimiques des Pays-Bas, 1963
- THE STRUCTURE OF GLIOTOXINJournal of the American Chemical Society, 1958
- Gliotoxin. X. Dethiogliotoxin and Related Compounds1Journal of the American Chemical Society, 1953
- Gliotoxin, The Antibiotic Principle of Gliocladium fimbriatum. I. Production, Physical and Biological Properties1Journal of the American Chemical Society, 1943
- The taxonomy of fungi of blue-veined cheeseTransactions of the British Mycological Society, 1938
- 32. The formation of organo-metalloidal compounds by microorganisms. Part I. Trimethylarsine and dimethylethylarsineJournal of the Chemical Society, 1933