Value-added food: single cell protein.

By Anupama, P. Ravindra. Biotechnology Advances, 2000

651 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Single Cell Protein Production: A Review (2015, background): “The inoculums of Aspergillus oryzae (Anupama and Ravindra, 2000) or Rhizopus arrhizus were selected because of their nontoxic nature.”
Recent advances in pretreatment of lignocellulosic wastes and production of value added products (2009, background): “Moreover, bioconversion of agricultural and industrial wastes to protein-rich food and fodder stocks has an additional benefit of making the final product cheaper (Anupama and Ravindra, 2000).”
Single Cell Protein—State-of-the-Art, Industrial Landscape and Patents 2001–2016 (2017, methodology): “Bacterial SCP generally contains 50–80% protein on a dry weight basis (Anupama and Ravindra, 2000) and the essential amino acid content is expected to be comparable to or higher than the FAO recommendations (Erdman et al.”
Algae as production systems of bioactive compounds (2015, background): “Among microalgae, Spirulina is the most known source of single-cell protein and has nutraceutical valuable properties [51].”
UTILIZATION OF FRUIT WASTES IN PRODUCING SINGLE CELL PROTEIN (2012, background): “The term SCP refers to dead, dry microbial cells or total proteins extracted from pure microbial cell culture and is produced using a number of different microorganisms including bacterium, fungus and algae (2).”