Results 251 to 260 of about 30,394 (278)

Gellan gum-gelatin scaffolds with Ca2+ crosslinking for constructing a structured cell cultured meat model

Biomaterials, 2023
As an emerging technology to obtain protein by culturing animal-derived cells in vitro, it is crucial to construct 3D edible scaffolds to prepare structured cell cultured meat products. In this study, a scaffold based on gellan gum (GG)-gelatin (Gel) was prepared and further cross-linked with Ca2+.
Yan Chen, Linzi Li, Lin Chen, Wei Shao, Xiaohong Chen, Xiaojing Fan, Yaping Liu, Shijie Ding, Xinglian Xu, Guanghong Zhou, Xianchao Feng   +10 more
openaire   +2 more sources

Enzymatic degradation and ageing of additively manufactured soy-based scaffolds for cell-cultured meat

CIRP Annals, 2023
International ...
A. Garrett, K.L.M. Avegnon, L. Delbreilh, J. Segurola, N. Delpouve, M.P. Sealy   +5 more
openaire   +2 more sources

US could improve cell-cultured meat oversight, report finds

C&EN Global Enterprise, 2020
Many companies are experimenting with producing cell-cultured meat—food grown in a laboratory from animal cells.
openaire   +1 more source

Heat Inactivation of a Norovirus Surrogate in Cell Culture Lysate, Abalone Meat, and Abalone Viscera

Food and Environmental Virology, 2014
The current study examined the effects of temperature and heat treatment duration on murine norovirus-1 (MNV-1) from both viral cell culture lysate (7-8 log10 PFU) and experimentally contaminated abalone meat and viscera (5-6 log10 PFU) as a model of human norovirus (NoV).
Shin Young, Park, San-Cheong, Bae, Sang-Do, Ha   +2 more
openaire   +2 more sources

[Application of cell culture techniques in cultured meat-a review].

Sheng wu gong cheng xue bao = Chinese journal of biotechnology, 2019
As one of the top 10 breakthrough and emerging technologies in the world in 2018, cultured meat has attracted extensive attention due to its advantages of traceable origin, food safety and green sustainable development. Europe and the United States have invested a lot of resources to focus on research about cultured meat, which will affect our domestic
Guoqiang, Zhang, Xinrui, Zhao, Xueliang, Li, Xiulan, Sun, Jingwen, Zhou, Guocheng, Du, Jian, Chen   +6 more
openaire   +1 more source

Development of Cell Culture Media for Cultivated Meat Production

The culture medium is a central part of the cultivated meat technology, from biological, economical, and safety perspectives. Many cues to drive proliferation or differentiation of cells relevant for cultivated meat are biochemical and are therefore part of the medium.
openaire   +3 more sources

Fabrication of cell cultured meat by hydrogel with topographic microstructures

Food Bioscience, 2023
Yichun Chen, Anthony Pius Bassey, Haozhe Zhu, Guanghong Zhou   +3 more
openaire   +1 more source

Advances of 3D/4D printed hydrogels for sensory and nutritional enhancement of cell-cultured meat

Food Research International
Cell-cultured meat has great potential to address the problems of environmental stress, animal welfare, zoonotic diseases, and food safety caused by unrestrained livestock husbandry. Large-scale production of cell-cultured meats and increasing their market acceptance require reproducing the sensory and nutritional properties of livestock meats. In this
Chunling, Que, Xiaoyi, Cai, Yuan, Xu, Jun, Yang, Lulu, Zhu, Longteng, Zhang, Wei, Tang, Kexue, Zhu, Chuan, Li   +8 more
openaire   +2 more sources

Nanostarch-Stimulated Cell Adhesion in 3D Bioprinted Hydrogel Scaffolds for Cell Cultured Meat

ACS Applied Materials & Interfaces
Three-dimensional (3D) bioprinting has great potential in the applications of tissue engineering, including cell culturing meat, because of its versatility and bioimitability. However, existing bio-inks used as edible scaffold materials lack high biocompatibility and mechanical strength to enable cell growth inside. Here, we added starch nanoparticles (
Ruihao Niu, Qipu Xin, Enbo Xu, Siyu Yao, Minxuan Chen, Donghong Liu   +5 more
openaire   +2 more sources

Konjac glucomannan-fibrin composite hydrogel as a model for ideal scaffolds for cell-culture meat

Food Research International
In this study, composite gel was prepared from konjac glucomannan (KGM) and fibrin (FN). Composite gels with different concentration ratios were compared in terms of their mechanical properties, rheological properties, water retention, degradation rate, microstructure and biocompatibility.
Xue Tang, Guoliang Deng, Liang Yang, Xinhe Wang, Wen Xiang, Yin Zou, Naiyan Lu   +6 more
openaire   +2 more sources