Results 221 to 230 of about 107,897,120 (251)
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Meat structure affects in vitro digestion parameters of meat proteins
2013In vitro digestion of 2 meats (Longissimus dorsi and Masseter) differing in structural properties were evaluated through their ability of peptides release. Two heating processes were used: (a) 75°C/10 min and (b) 90°C/45 min and the raw meat was used as control. In parallel, changes at molecular (hydrophobicity, oxidation) and microscopic (granulometry)
Rey, Florent +5 more
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Muscle stem cell isolation and in vitro culture for meat production: A methodological review
Comprehensive Reviews in Food Science and Food Safety, 2021Chang-Kyu Lee, Jinsol Jeong
exaly
Consumers’ Perception of In-Vitro Meat in New Zealand Using the Theory of Planned Behaviour Model
Sustainability, 2021Kevin Kantono +2 more
exaly
Stem cells-derived in vitro meat: from petri dish to dinner plate
Critical Reviews in Food Science and Nutrition, 2022Manoj Kumar +2 more
exaly
What is in vitro meat? Food phreaking [PDF]
, 2016 This book gathers the ideas and opinions of a number of scientists and other experts around the topic of in vitro meat. The authors in this publication range from being in vitro meat’s developers and most vocal supporters, to some adamant opposers. Collectively, these essays present a diversity of perspectives, and illustrate the challenge of pinning ...
openaire
Consumer Acceptance and Production of In Vitro Meat: A Review
Sustainability, 2022Kevin Kantono +2 more
exaly