Results 121 to 130 of about 47,178 (148)
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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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Stem cells-derived in vitro meat: from petri dish to dinner plate
Critical Reviews in Food Science and Nutrition, 2022Manoj Kumar, Birbal Singh
exaly
Are consumers willing to pay for in‐vitro meat? An investigation of naming effects
Journal of Agricultural Economics, 2022Claudia Bazzani +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
Modelling the growth of in-vitro meat on microstructured edible films
Journal of Food Engineering, 2021Cristian A Acevedo +2 more
exaly
Recent advances in bioengineered scaffold for in vitro meat production
Cell and Tissue Research, 2022Devojit Kumar Sarma +2 more
exaly
Real meat and plant-based meat analogues have different in vitro protein digestibility properties
Food Chemistry, 2022Chunbao Li, Di Zhao, Xinglian Xu
exaly
Consumer Acceptance and Production of In Vitro Meat: A Review
Sustainability, 2022Kevin Kantono +2 more
exaly