Quorn Mycoprotein

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General Review

Denny A, Aisbitt B and Lunn J. (2008) Mycoprotein and health. BNF Nutrition Bulletin 33: 298 – 310.

Finnigan TJA. (2011) Mycoprotein: origins, production and properties. In Handbook of Food Proteins (ed GO Philips and PA Williams), pp 335 – 352. Woodhead Publishing Ltd.

Knight N, Roberts G, Shelton D. (2001) The thermal stability of Quorn pieces. Int. J. Food Sci. Tech. 36 (1), 47-52.

Miri T. (2004) Rheology and microstructure of mycoprotein filamentous paste. Ph.D Thesis. University of Birmingham.

Miri T, Barigou M, Fryer PJ, Cox PW. (2005) Flow induced fibre alignment in mycoprotein paste. Food Res. International. 38 1151 – 1160.

Rodger, GW. Angold, R>E. (1991). The effect of freezing on some properties of Quorn mycoprotein. In Food freezing: today and tomorrow. Ed. Bald, W.B. 87 – 95.

Sadler M. (1990) Mycoprotein – A New Food. Nutr Bull BNF 15:180-190. Cited In: Marlow Foods, 2001.

Sadler M. (1991) Mycoprotein in the British Diet. In: General Practitioners Yearbook. pp. 515-518. Cited In: Marlow Foods, 2001.

Wheelock V. (1993) Quorn: a case study of a healthy food ingredient. Br Food J 95(5):40-44.