Results 131 to 140 of about 1,249,731 (278)

Plant-based biomaterials as scaffolds for cellular agriculture

Future Foods
Edible scaffolds are the essential components for cultivated meat. This research aimed to evaluate the performance of food-grade polysaccharides (pectin and alginate) and proteins (soy protein isolate (SPI) and pea protein isolate (PPI)) as scaffolds for
Woo-Ju Kim, Yoonbin Kim, Reza Ovissipour, Nitin Nitin   +3 more
doaj   +1 more source

Regenerative perfusion bioreactor for biologics production with lower COGs

Biotechnology Progress, EarlyView.
Abstract Perfusion bioreactor systems enable intensified bioprocessing with high cell densities and volumetric productivities in monoclonal antibody (mAb) manufacturing. However, their widespread adoption remains constrained by the high consumption of chemically defined cell culture media.
Eric Wynne, Dohyun Park, Hourieh Ahi, Jaeweon Lee, Seongkyu Yoon, Jongyoon Han   +5 more
wiley   +1 more source

Development of a biomarker panel for cell characterization intended for cultivated meat.

Experimental Cell Research
Cultivated meat has in recent years been suggested as a sustainable alternative to produce meat at large-scale. Several aspects of cultivated meat production have demonstrated significant progress.
Marc Auguet-Lara, S. Skrivergaard, M. Therkildsen, M. K. Rasmussen, J. F. Young   +4 more
semanticscholar   +1 more source

SIM‐CaliRam: A workflow combining simulation‐informed references and biomass‐augmented features for in‐line Raman calibration of Saccharomyces cerevisiae

Biotechnology Progress, EarlyView.
SIM‐CaliRam combines simulation‐informed references and biomass‐augmented features for in‐line Raman calibration under sparse labels and biomass‐induced spectral confounding. Run‐wise calibration and validation enable prediction of biomass, glucose, ammonium, and phosphate on an unseen S. cerevisiae fed‐batch fermentation.
Terrance Wilms, Steffi Knorn
wiley   +1 more source

Optimizing Instant Rice Quality of Milled and Brown Rice Through Cultivar‐Selection

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Instant rice products are increasingly favored for convenience; however, achieving consistent quality, particularly rehydration performance and texture, remains a challenge. Rice cultivars differ in physicochemical properties that influence processing behavior and final product quality, yet systematic screening ...
Faith Ouma, Kaushik Luthra, Griffiths Atungulu   +2 more
wiley   +1 more source

Analysis of the economic viability and environmental impacts of a conceptual process for the recovery of lactic acid from spent media in cultivated meat production

bioRxiv
The scaled production of cultivated meat implies a future where large amounts of liquid waste in the form of spent media will be co-produced. Recycling of spent media, specifically certain abundant metabolites such as lactic acid, offers an opportunity ...
Josh Wimble, Reina Ashizawa, Elliot W. Swartz   +2 more
semanticscholar   +1 more source

Amino Acid and Biogenic Amine Profiles in Sausages Reformulated With Processed, Fermented Oyster Mushrooms

ChemFoodChem, EarlyView.
This research showed that sausage reformulation preserves high essential amino acid and branched‐chain amino acid content, as well as increasing free amino acids (FAA) related to umami flavor and health‐promoting components such as GABA in the products.
Albert Gashi, György Kenesei, Meltem Boylu Kovács, Zsuzsanna Mednyánszky, Livia Simon Sarkadi   +4 more
wiley   +1 more source

Postbiotics as a functional supplement to develop cell culture media for cultivated meat production.

Food Research International
The development of sustainable, cost-effective, and animal-free culture media remains a critical challenge in the large-scale commercialization of cultivated meat.
B. Pakbin, Arian Amirvaresi, Suresh D. Pillai, Reza Ovissipour   +3 more
semanticscholar   +1 more source

Zotero group on consumer acceptance of cultivated meat

“Cultivating Consumer Research on Cultivated Meat Acceptance” is a central component of Pericle Raverta’s PhD project, supervised by Professor Barbara Loera at the University of Turin.
Pericle Raverta
core   +1 more source

Antimicrobial Peptides and Peptidomimetics in Foods – A Synthetic Foray

ChemFoodChem, EarlyView.
This Review discusses AMPs in foods and their syntheses. It espouses facile methods to make them accessible and suggests their utility in the mitigation and eradication of the burgeoning maladies of antimicrobial and multidrug resistance (AMR and MDR).
Josephat U. Izunobi, Adejoke D. Osinubi, Abosede A. Badeji   +2 more
wiley   +1 more source