Journal of Food & Industrial Microbiology

Department of Horticulture, Universidad Autónoma Agraria Antonio Narro, Saltillo 25315, Mexico

Publications

• Commentary   
  Using Fungal Biotechnology to Enhance Food Products\' Textural and Nutritional Qualities
  Author(s): Ivana Filip*
  
  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... Read More»
  DOI: 10.37421/2572-4134.2024.10.316

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