The food industry is increasingly looking toward innovative solutions that improve product quality while meeting growing consumer demands for healthier, more sustainable options. One such promising area of innovation is the application of fungal biotechnology in food processing. Fungi, especially mushrooms and their mycelial structures, offer vast potential for enhancing the textural and nutritional qualities of food products. Through the production of enzymes, bioactive compounds, and fermented products, fungal biotechnology provides new opportunities to improve the texture, flavor, and nutritional profile of various food items, while also contributing to more sustainable food systems.
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Journal of Food & Industrial Microbiology received 160 citations as per Google Scholar report
