Results 211 to 220 of about 302,045 (250)

Valorization of By-Products for Functional Ingredients in Meat and Meat Replacers: A Circular Bioeconomy Approach. [PDF]

Foods
Leite A, Vasconcelos L, Teixeira A, Rodrigues SSQ.   +3 more
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Cell-based meat: Current ambiguities with nomenclature

Trends in Food Science and Technology, 2020
Abstract Cell-based meats have arose substantial interest due to the promotion of these products as cleaner and sustainable alternatives to conventional meats. We identify the most notable ambiguities surrounding the nomenclature of cell-based meats and summarize current discussions around it.
Shujian Ong, Deepak Choudhury, May Win Naing   +2 more
exaly   +2 more sources

3D‐Printed Prolamin Scaffolds for Cell‐Based Meat Culture

Advanced Materials, 2022
AbstractCultivating meat from muscle stem cells in vitro requires 3D edible scaffolds as the supporting matrix. Electrohydrodynamic (EHD) printing is an emerging 3D‐printing technology for fabricating ultrafine fibrous scaffolds with high precision microstructures for biomedical applications.
Lingshan Su, Linzhi Jing, Xianjian Zeng, Tong Chen, Hang Liu, Yan Kong, Xiang Wang, Xin Yang, Caili Fu, Jie Sun, Dejian Huang   +10 more
openaire   +2 more sources

Stem cell-based strategies and challenges for production of cultivated meat

Nature Food, 2023
Cultivated meat scale-up and industrial production will require multiple stable cell lines from different species to recreate the organoleptic and nutritional properties of meat from livestock. In this Review, we explore the potential of stem cells to create the major cellular components of cultivated meat. By using developments in the fields of tissue
T. C. Jara, K. Park, P. Vahmani, A. L. Van Eenennaam, L. R. Smith, A. C. Denicol   +5 more
openaire   +2 more sources

Will cell-based meat ever be a dinner staple?

Nature, 2020
Laboratory-grown meat has been stuck in the experimental stage. For it to become a commercially viable industry, tissue needs to be grown efficiently at scale. Laboratory-grown meat has been stuck in the experimental stage. For it to become a commercially viable industry, tissue needs to be grown efficiently at scale.
openaire   +2 more sources

Making Meat, Better: The Metaphors of Plant-Based and Cell-Based Meat Innovation

Environmental Communication, 2020
A variety of advocates argue that industrialized animal food production creates major problems related to the global food supply, climate change, animal suffering, and diet-related public health ma...
openaire   +1 more source

FDA, USDA to oversee cell-based meat

C&EN Global Enterprise, 2018
Less than two months after holding a joint public meeting about safety and marketing of foods made from cultured meat cells, the U.S.
openaire   +1 more source

When Justification Theory Meets Responsible Innovation: A Study of Cell-Based Meat

Science, Technology and Society, 2022
The benefits and challenges associated with cell-based meat (CBM) influence actors’ perspectives on the importance of its development and production. We build on Boltanski and Thévenot’s framework to analyse the values that start-ups and investors address to a responsible innovation (RI).
Helna Almeida de Araujo Góes, Giovanna Colin Zeny, Germano Glufke Reis   +2 more
openaire   +1 more source

Cell-Based Meat Scaffold Based on a 3D-Printed Starch-Based Gel

Journal of Agricultural and Food Chemistry
Starch was mixed with a gel to produce a starch-based gel ink, which exhibited favorable printing characteristics. Through the optimization of infill density, 3D-printed scaffolds with 50% infill density and a highly ordered microstructure were successfully fabricated. The addition of calcium carbonate nanoparticles-glucono delta lactone (CaCO3 NPs-GDL)
Jing Wang, Siqing Dai, Ning Xiang, Le Zhang, Weihong Zhong, Ping Shao, Simin Feng   +6 more
openaire   +2 more sources