Results 231 to 240 of about 13,255 (277)

Biochemical and molecular identification of lactic acid bacteria and yeasts with technological qualities from ogi (a cereal-based fermented food in Nigeria). [PDF]

BioTechnologia (Pozn)
Ozabor PT, Olumakinde TS, Oluokun TE, Oladele JO, Fadahunsi IF.   +4 more
europepmc   +1 more source

Carbon tunnel vision and sustainable meat production in the West: A disproportionate focus on dietary greenhouse gas emissions? [PDF]

Food Sci Anim Resour
Leroy F, Beal T, Dunshea FR, Ederer P, Lee MRF, Pablo M, Mitloehner FM, Place SE, Del Prado A, Pulina G, Ridoutt B, Rowntree JE.   +11 more
europepmc   +1 more source

Modulation of performance, meat quality and gut health of broiler chicken in response to dietary nanoencapsulated lavender essential oil. [PDF]

Sci Rep
Adil S, Banday MT, Hussain SA, Wani MA, Khan AA, Sheikh IU, Afzal Y, Kashoo Z, Shah S, Shilbayeh SAR, El-Shaboury GA.   +10 more
europepmc   +1 more source

Meat the Future - Lab-grown Meat and Its Social Acceptance

openaire   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Meat cultures: Lab-grown meat and the politics of contamination

BioSocieties, 2017
The prospect of lab-grown meat has attracted a lot of attention. The peak of this attention occurred after the public tasting of the first ‘lab-grown burger’ in August 2013. However, the discourse surrounding lab-grown meat is limited, and largely shaped by the technology’s proponents.
Andy Murray
exaly   +2 more sources

Meat, The Future: The Role Of Regulators In The Lab-Grown Revolution

American Journal of Law & Medicine
Abstract The United States is one of the largest consumers of meat globally. The traditional production of meat contributes substantially to climate change due to the levels of greenhouse gases emitted and the amount of land, water, feed, and other natural resources required to raise animals used for meat. Conventional meat production
Joseph B, DaVault, Michael S, Sinha
core   +6 more sources

Consumer preferences for farm-raised meat, lab-grown meat, and plant-based meat alternatives: Does information or brand matter?

Food Policy, 2020
Despite rising interest in and sales of innovative non-animal-based protein sources, there remains a lack of information about consumer demand for these new foods and their ultimate market potential.
Ellen J Van Loo, Vincenzina Caputo, Jayson L Lusk   +2 more
exaly   +2 more sources

Bioengineered Lab-Grown Meat-like Constructs through 3D Bioprinting of Antioxidative Protein Hydrolysates

ACS Applied Materials & Interfaces, 2022
Lab-grown bovine meat analogues are emerging alternatives to animal sacrifices for cultured meat production. The most challenging aspect of the production process is the rapid proliferation of cells and establishment of the desired 3D structure for mass ...
Sayan Deb Dutta, Keya Ganguly, Min-Soo Jeong   +2 more
exaly   +2 more sources

Food innovation towards a sustainable world: A study on intention to purchase lab-grown meat

Technological Forecasting and Social Change
Lab-grown meat has been proposed as a food innovation to meet Sustainable Development Goal 12 of moving towards more sustainable consumption and production patterns.
Fabio Cassia, Alfonso Vargas-Sánchez, Paola Castellani   +2 more
exaly   +2 more sources

Lab-Grown Meat

2019
The alternative protein industry has attracted much media attention. It has become increasingly clear that current meat production systems are unsustainable except in grass-fed low-volume production systems. The new alternative meat industry seeks to introduce new technologies that produce ‘meat’ sustainably.
openaire   +2 more sources