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

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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Emerging alternative food protein sources: production process, quality parameters, and safety point of view
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来源期刊
Critical Reviews in Biotechnology
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
71
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.
期刊最新文献
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