Results 291 to 300 of about 492,469 (341)

Functionalized Gelatin-Based Materials: Advancing Bio-Fabrication Applications for Cell-Cultured Meat.

Comprehensive Reviews in Food Science and Food Safety
Cell-cultured meat is an essential alternative source of animal meat. In in vitro cell culture, extracellular matrix (ECM) proteins are commonly used for cell adhesion and proliferation.
Yuan Xu, Dongyin Liu, Xin Zhang, Jun Yang, Jun Cao, Hui Ye, Longteng Zhang, Yanfu He, Chuan Li   +8 more
semanticscholar   +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.
Ruihao Niu, Qipu Xin, Enbo Xu, Siyu Yao, Minxuan Chen, Donghong Liu   +5 more
semanticscholar   +3 more sources

Programmable scaffolds with aligned porous structures for cell cultured meat.

Food Chemistry, 2023
Porous scaffolds for cell cultured meat are currently limited in the food-grade material requirements, the cell adhesion, proliferation, and differentiation capacities, and the ignored appearance design. We proposed programmable scaffolds specially tailored for cell cultured meat.
Yichun Chen, Wenhui Zhang, Ximing Ding, Shijie Ding, Chang-bo Tang, Xianmin Zeng, Jie Wang, Guanghong Zhou   +7 more
semanticscholar   +3 more sources

Three-dimensional pore structure of the decellularized parsley scaffold regulates myogenic differentiation for cell cultured meat.

Journal of Food Science
Decellularized plant scaffolds have been used to develop edible scaffolds for cell cultured meat because of their natural structures similar to that of mammalian tissues.
Ziying Chen, Wanli Xiong, Yuzhe Guo, Xin Jin, Lu Wang, Chengxin Ge, Wen-song Tan, Yan Zhou   +7 more
semanticscholar   +3 more sources

Fabrication of cell cultured meat by hydrogel with topographic microstructures

Food Bioscience, 2023
Yichun Chen, A. Bassey, Haozhe Zhu, Guanghong Zhou   +3 more
semanticscholar   +2 more sources

[Bioethical considerations of cell-cultured meat].

Sheng wu gong cheng xue bao = Chinese journal of biotechnology, 2021
In recent years, to solve the increasingly prominent problem of the contradiction between human social development and environmental resources, artificial meat has appeared in public view more and more. Generally speaking, the artificial meat can be divided into vegetable protein meat and cell cultured meat.
Chao Wang, Yuan Liu, Jingwen Zhou
semanticscholar   +3 more sources

Cell-cultured meat: Lessons from GMO adoption and resistance

Appetite, 2019
This article discusses the choices and strategies that can hasten or delay the adoption of novel food technologies. We start by examining how genetically-modified food became an object of controversy in the United States and Europe. Then, we present lessons suggested by the history of GMOs for cell-cultured meat adoption.
J. Mohorčich, Jacy Reese Anthis
semanticscholar   +3 more sources

Production of meat alternatives using live cells, cultures and plant proteins

Current Opinion in Food Science, 2022
Meat production has long suffered from practical problems, such as high resource consumption, pollution, animal antibiotic residues and zoonotic diseases. The meat-based diet has also been criticized for not only inefficient production processes and a high carbon footprint, but also potential nutritional unbalance.
Changtai Zhang, Xin Guan, Shiqin Yu, Jingwen Zhou, Jian Chen   +4 more
openaire   +1 more source

What is Cell-cultured Meat? How’s it Made? Cell-cultured Meat Implications for Regulation and Trade

2022
Concern for the impact of meat production on the environment (e.g., resource use and green-house gas emissions) alongside growing global consumption of meat has spurred about $600 million in investments in firms that make animal cell-cultured foods, or “cultured meat,” during 2020 and 2021.
openaire   +1 more source

Biocompatibility, Physicochemical Properties, and Allergenicity Evaluation of Fish Gelatin Hydrogels as Cell-Cultured Meat Scaffold Material.

Journal of Agricultural and Food Chemistry
Cell-cultured meat is characterized by environmental sustainability, animal welfare, and high efficiency in which cell scaffolds play an irreplaceable role.
Shuya Wang, Mengqing Shi, Ya Li, Lei Qin, Siqi Hou, Miao Yu, Tian Ding, Donglei Jiang, Na Sun   +8 more
semanticscholar   +1 more source