Results 51 to 60 of about 47,252 (146)
İlahiyat Tetkikleri Dergisiİslam hukuku, gıdalar konusunda helal ve haram olmaları açısından sınırlandırmalarda bulunmuştur. Ortaya çıkan teknolojik yeniliklerle birlikte yiyecek ve içeceklerin muhtevasının değiştirilmesi mümkün kılınmış ve bu gıdaların hükmünün ne olacağı ...
Rumeysa Altıntaş
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Socio, 2019 For the past fifteen years, two innovations featuring bio-medical and techno-scientific components have entered the food sector: nutri-genetic testing and meat in vitro. This article focuses on the promises which accompany them.
Tristan Fournier, Olivier Lepiller
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Molecules, 2022 Meat is a rich source of various nutrients. However, it needs processing before consumption, what in turn generates formation of carcinogenic compounds, i.a., polycyclic aromatic hydrocarbons (PAH), nitrosamines (NOCs), and the most mutagenic ...
Ewelina Pogorzelska-Nowicka +4 more
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Future FoodsFollowing the United States Department of Agriculture (USDA) labeling and sale approvals of cell-cultivated chicken in the United States in June 2023, cellular agriculture has received increasing media attention. This study draws from work on the meaning
Alejandra Sofia Marquez +3 more
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Benevolent technotopias and hitherto unimaginable meats: Tracing the promises of in vitro meat [PDF]
Social Studies of Science, 2016 Today, in vitro (Latin: in glass) meat researchers strive to overhaul meat production technologies by producing meat outside animal bodies, primarily by culturing cells. In the process, meat should become healthier, more environmentally friendly and kinder to animals.
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Mechanism of Camel Meat Tenderization by Ultrasound-Assisted Papain Treatment: Insights from Proteomics and in Vitro Digestibility [PDF]
Shipin KexueThis study systematically investigated the effect of ultrasound-assisted papain treatment on the quality attributes and in vitro digestive behavior of camel meat.
LIU Yajuan, LIU Xinqi, TUYATSETSEG Jambal, DA Lichao, JI Rimutu, BAO Yinchaoketu, SI Rendalai, MING Liang
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Is the future of meat palatable? Perceptions ofin vitromeat as evidenced by online news comments [PDF]
Public Health Nutrition, 2015 AbstractObjectiveTo understand current public perceptions ofin vitromeat (IVM) in light of its potential to be a more environmentally sustainable alternative to conventional meat.DesignA qualitative content analysis of the comments made on online news articles highlighting the development of IVM and the world’s first IVM hamburger in August 2013 ...
Linnea I, Laestadius, Mark A, Caldwell
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A new and sustainable alternative food product: willingness to pay for cultured beef
Frontiers in Sustainable Food SystemsThis study aimed to identify consumers in Türkiye's attitudes toward consuming cultured beef, a new and sustainable food product, their willingness to pay, and the factors influencing these consumption.
Gokhan Cinar, Sidika Bozkiran Yilmaz
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Journal of Animal Reproduction and Biotechnology, 2019 These studies were conducted to evaluate developmental competence of follicular oocyte collected from the ovaries of Hanwoo cows with the high offspring meat quality (1++ and 1+ grade).
Hae-Lee Lee +3 more
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Will meat be produced in vitro in the future ?
, 2013 La production de viande artificielle par culture de cellules est proposée par certains scientifiques comme une des solutions pour répondre aux grands enjeux de l’élevage : i) réduire le mal-être supposé des animaux dans les élevages modernes, voire ne pas tuer les animaux pour les manger, ii) réduire la possible dégradation de l’environnement par l ...
Hocquette, Jean-François +10 more
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