Valorization of Mushroom Residues for Functional Food Packaging

Gréta Törős1,2, Hassan El-Ramady3, Neama Abdalla4

  • 1Institute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary.

Summary

Mushroom residues, rich in bioactive compounds, can be transformed into sustainable food packaging. This circular economy approach enhances packaging properties and reduces waste.

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