Results 131 to 140 of about 968,871 (386)
Health benefits, importance, and challenges during production of cultured meat: An overview [PDF]
Fakhar Islam +17 more
openalex +1 more source
By integrating biomechanical and epigenetic cues, the evolutionarily conserved TPM1 super‐enhancer drives myogenesis via TEAD4‐mediated chromatin looping. This mechanism produces species‐specific outputs (linear TPM1 mRNA in mice and CircTPM1 in bovine) that activate PI3K/AKT mechanotransduction and the MYH10/MYL3 axis to execute cytoskeletal ...
Ruimen Zhang +27 more
wiley +1 more source
Bovine Satellite Cells Isolated after 2 and 5 Days of Tissue Storage Maintain the Proliferative and Myogenic Capacity Needed for Cultured Meat Production [PDF]
Stig Skrivergaard +3 more
openalex +1 more source
HMGB2–RAD21 Axis Promotes Fibro/Adipogenic Progenitor Proliferation and Regulates Fat Infiltration
This study constructed the first developmental atlas of embryonic skeletal muscle fibro/adipogenic progenitors (FAPs) and identified an HMGB2+ FAPs subpopulation that regulates FAP pool size and muscle homeostasis. HMGB2 directly targets the RAD21 promoter, and its knockout significantly reduces FAP numbers, thereby lowering the potential for ...
Xian Tong +14 more
wiley +1 more source
Technological prospecting: The case of cultured meat
Alice Munz Fernandes +4 more
openalex +1 more source
The study investigated the synergistic effects of high ultrasound (HS) treatment and tannic acid (TA) conjugation on the structural and interfacial properties of myofibrillar protein (MP), and their roles in stabilizing high internal phase emulsions ...
Zitong Dong +3 more
doaj +1 more source
Lab‐Grown Meat and Veganism: A Virtue‐Oriented Perspective [PDF]
The project of growing meat artificially represents for some the next best thing to humanity. If successful, it could be the solution to several problems, such as feed- ing a growing global population while reducing the environmental impact of raising ...
Alvaro, Carlo
core +1 more source
Use of Starter Cultures in Meats
Use of starter cultures in meat products is reviewed, with emphasis on the types of microorganisms employed for production of various products, and the effect of starter cultures on food safety. Desirable starter culture characteristics are identified, and the effect of fermentation on the nutritive quality of meats is considered.
James L, Smith, Samuel A, Palumbo
openaire +2 more sources
A Trypsin‐Like Serine Protease ZmNAL1a Fine‐Tunes Maize Floral Transition and Flowering Time
This study identifies a trypsin‐like serine protease, ZmNAL1a, that moves from leaves to the shoot apical meristem. ZmNAL1a promotes the floral transition by degrading TOPLESS‐like corepressor REL2, which thereby enhances the expression of key flowering genes through elevating histone acetylation and relieving REL2–ZmEREBP147‐mediated transcriptional ...
Nan Li +15 more
wiley +1 more source
With the continuous development of spectroscopy technology, surface enhanced Raman spectroscopy (SERS) has been widely used as a fast and sensitive analysis method for the qualitative and quantitative analysis of trace analytes in foods. At present, SERS
Meihong Wu, Hui He
doaj +1 more source

