Results 271 to 280 of about 968,871 (386)

Personality matters in consumer preferences for cultured meat in China [PDF]

Shaosheng Jin, Qianqian Zhai, Rao Yuan, Daniele Asioli, Rodolfo M. Nayga   +4 more
openalex   +1 more source

Valorization of Hemp, Shrimp and Blue Crab Co-Products as Novel Culture Media Ingredients to Improve Protein Quality and Antioxidant Capacity of Cultured Meat in Cell-Based Food Applications. [PDF]

Foods
Lanzoni D, Manuguerra S, Arena R, Santulli A, Marchetti L, Messina CM, Giromini C.   +6 more
europepmc   +1 more source

From Ecosystem Threats to Balance Sheets: Biodiversity Risks Exposure and Corporate Cash Policies

Business Strategy and the Environment, EarlyView.
ABSTRACT This study investigates how firms strategically respond to biodiversity risk by examining their cash holding decisions. Using firm‐level data from China, we find that firm‐level biodiversity risk exposure significantly increases corporate cash holdings.
Jing Hao, Ran Sun, Brian Lucey, Feng He, Andrew Urquhart   +4 more
wiley   +1 more source

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

Biotechnology Progress, EarlyView.
Abstract Scaled production of cultivated meat (CM) will co‐produce large volumes of spent media. Recycling of abundant metabolites such as lactic acid in spent media offers an opportunity for valorization and reduction of the carbon footprint of CM production; however, the feasibility has yet to be examined.
Josh Wimble, Reina Ashizawa, Elliot W. Swartz   +2 more
wiley   +1 more source

Mind the Gap—An Empirical Analysis of the Attitude‐Behaviour Gap in Grocery Retailing

Journal of Consumer Behaviour, EarlyView.
ABSTRACT The attitude‐behaviour gap describes the mismatch between what consumers express in terms of preferences and how they actually behave when making purchase decisions. This gap is particularly relevant for organic food, where consumers often show strong positive attitudes but do not consistently buy organic products.
Kevin Ermecke, Niklas Mergner, Philipp Brüggemann, Rainer Olbrich   +3 more
wiley   +1 more source

Antidiabetic Potential of Ligands from NEIST_PMIB_06, Bacterium Associated with Hawaijar (Fermented Soy Food): Insight from in Vitro and in Silico Studies

ChemFoodChem, EarlyView.
ABSTRACT In this study, a bacterium (NEIST_PMIB_06) was isolated from Hawaijar, a fermented soy food from Manipur, Northeast India. The bacterium was inoculated and incubated to isolate bioactive compounds. Liquid‐liquid extraction was performed to obtain extracts (cell‐free and cell‐based), and their efficacy was evaluated.
A Ibeyaima, Hiranmoy Barman, Prasenjit Manna   +2 more
wiley   +1 more source

How do plant-based meat and cell-cultured meat come into existence in personal foodscapes? A qualitative exploration

Yu Shuang Gan
openalex   +1 more source

For a better future of beef production: improved carcase grading, eating quality and livestock systems, but no cultured meat

, 2019
Jean-François J.-F. Hocquette
openalex   +1 more source

On the Usability of Pt/Al2O3 Catalysts for Exhaust Gas After Treatment in Ammonia Combustion Engines

Chemie Ingenieur Technik, EarlyView.
Ammonia engines emit no CO2 but exhibit elevated emissions of NH3 and NOx, where conventional SCR systems are not effective due to the significant excess of NH3. This study investigates Pt‐based oxidation catalysts in a bypass configuration to adjust the NH3/NOx ratio, analyzing catalyst parameters and their impact on N2O formation to identify optimal ...
J. Breuer, J.‐H. Honerkamp, A. Roppertz   +2 more
wiley   +1 more source

Tailoring the taste of cultured meat. [PDF]

Elife
Jin G, Bao X.
europepmc   +1 more source