Results 201 to 210 of about 107,897,120 (251)

The future of meat: innovations in production within an expanding and sustainable food system. [PDF]

Food Sci Anim Resour
Lee D, Jo C.
europepmc   +1 more source

Myco-foods and the gut microbiome: impacts of mycelial extracts, biomass, and mold-fermented foods. [PDF]

Gut Microbes
Keigler JI, Leite Nobrega de Moura Bell JM, Marco ML.   +2 more
europepmc   +1 more source

Towards Cost-Effective and Sustainable Media Formulations for Terrestrial and Aquatic Cellular Agriculture. [PDF]

Foods
Leber R, Rosa JT, Laizé V, Fernando GF, Buyel J, Fuchs A.   +5 more
europepmc   +1 more source

What type of meat will we eat in the future: Still conventional meat from livestock, in vitro meat or meat analogues?

Advances in Crop Science and Technology, 2018
openaire   +1 more source

Encapsulation Strategies for Natural Bioactives in Clean-Label Meat Preservation: A Review. [PDF]

Foods
Haskaraca G, Sıçramaz H.
europepmc   +1 more source

The Divergent Effects of Nicotinamide Riboside and High-Intensity Exercise Training on Skeletal Muscle Epigenetic Aging. [PDF]

Aging Cell
Heikkinen A, Uusitalo-Kylmälä L, Blom I, Helge JW, Gillberg L, Seaborne R, Larsen S, Jacques M, Grolaux R, Aaltonen S, Kaprio J, van der Kolk BW, Heinonen S, Eynon N, Pietiläinen KH, Kivelä R, Pirinen E, Ollikainen M.   +17 more
europepmc   +1 more source

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A novel approach for in vitro meat production

Applied Microbiology and Biotechnology, 2015
The present review describes the possibility of in vitro meat production with the help of advanced co-culturing methods. In vitro meat production method could be a possible alternative for the conventional meat production. Originally, the research on in vitro meat production was initiated by the National Aeronautics and Space Administration (NASA) for ...
Doo Hwan Kim, Muthuraman Pandurangan, Kim Doo Hwan   +2 more
exaly   +3 more sources

Edibility and In Vitro Meat

2022
Consumers and policy makers have unprecedented choices to make in the years to come about how and what we eat. If we continue down our current path of food production, we risk ever-increasing levels of animal exploitation, environmental destruction, biodiversity loss, and challenges to human health.
openaire   +1 more source

Possibilities for an in vitro meat production system

Innovative Food Science and Emerging Technologies, 2010
Meat produced in vitro has been proposed as a humane, safe and environmentally beneficial alternative to slaughtered animal flesh as a source of nutritional muscle tissue. The basic methodology of an in vitro meat production system (IMPS) involves culturing muscle tissue in a liquid medium on a large scale.
M Betti
exaly   +3 more sources