Results 321 to 330 of about 1,080,406 (351)

Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges

Trends in Food Science and Technology, 2020
Youling L Xiong
exaly  

The future of cultured meat: focusing on multidisciplinary, digitization, and nutritional customization.

Food Research International
Xin Gu, Liyi Wang, Shiqi Liu, Teresa G. Valencak, Lay Poh Tan, Yuyan Zhu, Min Zhou, T. Shan   +7 more
semanticscholar   +1 more source

Prospects of artificial meat: Opportunities and challenges around consumer acceptance

Trends in Food Science and Technology, 2021
Iftikhar Hussain Badar, Baohua Kong
exaly  

Cultured meat—a humane meat production system

2020
Zuhaib F. Bhat, Hina Bhat, Sunil Kumar
openaire   +1 more source

Meat consumption, health, and the environment

Science, 2018
Charles Godfray, Paul Aveyard, Jim Hall
exaly  

Red and Processed Meat Consumption and Risk of Incident Coronary Heart Disease, Stroke, and Diabetes Mellitus

Circulation, 2010
Renata Micha, Dariush Mozaffarian
exaly  

Intestinal microbiota metabolism of l-carnitine, a nutrient in red meat, promotes atherosclerosis

Nature Medicine, 2013
Zeneng Wang, Bruce S Levison, Elin Org
exaly  

Serum-free media for cultured meat: insights into protein hydrolysates as proliferation enhancers.

Food Research International
Jiali Jiang, Jingjie Tan, Bing Jiang, Dongjing Wu, Xintong Yao, Zhongquan Zhao, Yongju Zhao, Wei Wu, Yu Fu   +8 more
semanticscholar   +1 more source

Cultured Meat

2018
openaire   +1 more source

Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf‐Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms

Comprehensive Reviews in Food Science and Food Safety, 2017
Camelia Papuc, Gheorghe V Goran, Valentin Nicorescu   +2 more
exaly