標(biāo)題: Titlebook: Cultivated Meat; Technologies, Commer Carlos Ricardo Soccol,Carla Forte Maiolino Molento Book 2024 The Editor(s) (if applicable) and The Au [打印本頁] 作者: Kennedy 時(shí)間: 2025-3-21 17:25
書目名稱Cultivated Meat影響因子(影響力)
書目名稱Cultivated Meat影響因子(影響力)學(xué)科排名
書目名稱Cultivated Meat網(wǎng)絡(luò)公開度
書目名稱Cultivated Meat網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Cultivated Meat被引頻次
書目名稱Cultivated Meat被引頻次學(xué)科排名
書目名稱Cultivated Meat年度引用
書目名稱Cultivated Meat年度引用學(xué)科排名
書目名稱Cultivated Meat讀者反饋
書目名稱Cultivated Meat讀者反饋學(xué)科排名
作者: INCUR 時(shí)間: 2025-3-21 23:38 作者: 水土 時(shí)間: 2025-3-22 01:07
Microcarriers and Scaffolds in Cultivated Meat Production,ld of scaffold development is prominent with new materials and processes being developed with multiple requirements that can be tuned into each bioprocess. Even though the requirements can be a challenge, they are definitely potential innovative ingredients that can add value to the final product. T作者: 祖先 時(shí)間: 2025-3-22 08:35
Bioreactors for Cultivated Meat Production,ers and packed bed bioreactors, have also been studied. Single-use technology is gaining traction due to its advantages such as easier cleaning and sterilization and shorter operation times, but it comes with the associated environmental impact of generated plastic waste. In addition to describing v作者: Prognosis 時(shí)間: 2025-3-22 08:57 作者: 追蹤 時(shí)間: 2025-3-22 16:36
Downstream Processes for Cultivated Meat,serve as examples, translational research from other cell culturing processes hints at centrifugation and membrane processes as starting points for cell recovery. The final step of forming meat-like products using 3D bioprinting is also discussed.作者: 追蹤 時(shí)間: 2025-3-22 18:50 作者: bonnet 時(shí)間: 2025-3-23 00:12 作者: 形上升才刺激 時(shí)間: 2025-3-23 02:51
Quality and Risk Control in Cultivated Meat Production,to address risks such as hazardous materials, micro?/nanoplastics, heavy metals, toxins, and pathogens. Managing foreign objects and allergens introduced through cross-contamination is also important during upstream and downstream processes. Moreover, the safety and quality of the cultivated meat pr作者: 言行自由 時(shí)間: 2025-3-23 06:50 作者: sacrum 時(shí)間: 2025-3-23 13:06 作者: 一再煩擾 時(shí)間: 2025-3-23 14:04
Forecasting the Market Potential and Consumer Acceptance of Cultivated Meat,, cultural differences, neophobia, sensory characteristics, and price. To overcome these challenges, a comprehensive and holistic approach is required, which should consider the social, economic, regulatory, and environmental impacts of alternative protein systems, as well as the needs and concerns 作者: 威脅你 時(shí)間: 2025-3-23 18:58
Cultivated Meat and Bioeconomy in Tandem: Unlocking the Sustainability Implications of Transformatiing the strategic interplay between the development of cultivated supply chains, the bioeconomy, and the ensuing sustainability implications. This conceptual incursion into many emerging areas underscores the importance of these interactions, particularly in the context of future food production, co作者: Grasping 時(shí)間: 2025-3-23 23:14 作者: aristocracy 時(shí)間: 2025-3-24 03:28
presented and the challenges and future prospects for cultivated meat production are proposed. This book is a collection of 21 chapters written by specialists in the field..978-3-031-55970-9978-3-031-55968-6作者: 吸引力 時(shí)間: 2025-3-24 08:01
Ramón Pe?a-Casas,Dalila Ghailanis; and (2) by the use of pluripotent cell sources, like embryonic stem cells (ESCs) and induced pluripotent stem cells (iPSCs), which have the capability to differentiate toward muscle-resident progenitor cells. As muscle is composed of different tissue types (nerves, blood vessels, adipose and conn作者: 最有利 時(shí)間: 2025-3-24 12:35
In-Work Poverty among Immigrants food-grade media. The formulation of media with these qualities draws inspiration from conventional culture media applications and principles used in optimizing large-scale microbial fermentation processes, producing ingredients for media with lower value and at a food scale. Until now, the analysi作者: troponins 時(shí)間: 2025-3-24 17:01 作者: 輕彈 時(shí)間: 2025-3-24 19:54
Isabel García-Espejo,Rodolfo Gutiérrezers and packed bed bioreactors, have also been studied. Single-use technology is gaining traction due to its advantages such as easier cleaning and sterilization and shorter operation times, but it comes with the associated environmental impact of generated plastic waste. In addition to describing v作者: 肉體 時(shí)間: 2025-3-24 23:27 作者: Irksome 時(shí)間: 2025-3-25 04:32 作者: aphasia 時(shí)間: 2025-3-25 10:35
Mobility and Persistence of In-Work Povertyts, such as antioxidants and preservatives from plants, as well as by-products, offers a healthier and more sustainable alternative than synthetic additives. Food safety, regulation, development of effective cell cultivation technologies, production of safe ingredients and additives, and consumer aw作者: homeostasis 時(shí)間: 2025-3-25 13:02
Rodolfo Gutiérrez,Marta Ibá?ez,Aroa Tejeroon in the contemporary food industry. While it plays a pivotal role in preserving the quality of food products, it can also raise concerns about food safety. This chapter explores significant aspects of packaging, preservation, and shelf life concerning cultured meat. Additionally, it delves into th作者: 補(bǔ)助 時(shí)間: 2025-3-25 16:37
Nina Teasdale,Colette Fagan,Claire Shepherdto address risks such as hazardous materials, micro?/nanoplastics, heavy metals, toxins, and pathogens. Managing foreign objects and allergens introduced through cross-contamination is also important during upstream and downstream processes. Moreover, the safety and quality of the cultivated meat pr作者: 辭職 時(shí)間: 2025-3-25 21:01
Mark Smith,Priya Srinivasan,Katiaryna Zhukfers, mixing, and foaming. Expanding volumes while preserving cell productivity requires optimization across various parameters during the scale-up process, along with the identification of key parameters to be maintained constant throughout. This chapter also explores considerations on the sustaina作者: Assignment 時(shí)間: 2025-3-26 03:53
Nina Teasdale,Colette Fagan,Claire Shepherdive of minimizing their production or repurposing them into other process streams. Considering the importance of developing and solidifying this bioprocess within the field of biotechnology, this chapter aims to address the latest advances in waste management within the cultivated meat production pr作者: 擦掉 時(shí)間: 2025-3-26 06:43 作者: 通便 時(shí)間: 2025-3-26 11:11 作者: Choreography 時(shí)間: 2025-3-26 13:47 作者: 把手 時(shí)間: 2025-3-26 19:39 作者: MODE 時(shí)間: 2025-3-26 21:43
Love Bohman,Magnus Bygren,Christofer Edlingd emissions to waterbodies. Although the development of cultivated meat technologies offers credible potential to reduce the environmental impacts of the meat products in the long term, they may not be feasible for reaching the sustainable development goals by 2030.作者: RADE 時(shí)間: 2025-3-27 01:31 作者: Introduction 時(shí)間: 2025-3-27 07:31 作者: 焦慮 時(shí)間: 2025-3-27 12:09 作者: 6Applepolish 時(shí)間: 2025-3-27 15:52
Introduction to Animal Cell Culture,e media, the optimization of culture due to shear sensitivity in bioreactors, cost implications, among others. The field is constantly evolving, and the outlook is positive for the emergence of new applications and the achievement of new production scales.作者: 群居動(dòng)物 時(shí)間: 2025-3-27 18:34
Regulatory Aspects of Cultivated Meat,eceived applications for cultivated meat, and regulatory frameworks are diverse across different countries. This chapter discusses the complex interrelationship between science and public policy in the global mobilization to regulate cultivated meat and tries to anticipate potential impacts in the geopolitics, labeling and food safety regulations.作者: 瑪瑙 時(shí)間: 2025-3-27 22:58
ement, life-cycle assessment and bioeconomic parameters of c.Cultivated meat is an emerging substitute for conventional meat that is not associated with animal farming and slaughtering. Instead, animal cells are cultivated in bioreactors and post-processed into “artificial” meat products. Although t作者: organism 時(shí)間: 2025-3-28 04:07 作者: 手榴彈 時(shí)間: 2025-3-28 09:56 作者: FACT 時(shí)間: 2025-3-28 14:03 作者: Badger 時(shí)間: 2025-3-28 14:49 作者: 放逐某人 時(shí)間: 2025-3-28 19:18
,Trauma Transfigured: “The Hollow Men” to ,eceived applications for cultivated meat, and regulatory frameworks are diverse across different countries. This chapter discusses the complex interrelationship between science and public policy in the global mobilization to regulate cultivated meat and tries to anticipate potential impacts in the geopolitics, labeling and food safety regulations.作者: Innovative 時(shí)間: 2025-3-29 01:16
Introduction to New Food Systems,complex and are presented here with the indication of selected further reading materials for those interested in gaining a deeper understanding of the so-called “elephants in the room.” Then, introductory concepts regarding alternative proteins as well as health and nutritional aspects are briefly c作者: 消耗 時(shí)間: 2025-3-29 04:29 作者: 周年紀(jì)念日 時(shí)間: 2025-3-29 10:56
Cell Lines for Cultivated Meat Production,he need to sacrifice animals. Cultivated meat is one of the main products of cell agriculture and consists in the production of meat from animal cell cultures in a growth medium. A cell line with reproducible and consistent properties is essential for any bioprocess and is crucial for the production作者: recession 時(shí)間: 2025-3-29 11:37 作者: Sedative 時(shí)間: 2025-3-29 18:06 作者: affluent 時(shí)間: 2025-3-29 19:56 作者: delusion 時(shí)間: 2025-3-30 00:10 作者: 狂熱語言 時(shí)間: 2025-3-30 08:04
Downstream Processes for Cultivated Meat, a niche application, or takes an unforeseen turn remains to be seen. Early research in the field showed the feasibility of small-scale culturing cells and transforming them into meat-like products. These lab-scale proofs of concept relied on the manual separation of cells using simple operations su作者: 漂亮 時(shí)間: 2025-3-30 10:21
Ingredients and Formulation of Cultivated Meat Products,ted meat, it is essential that they have similar sensory characteristics to meat products from animal production. The development of the cultivated meat production chain requires ingredients and additives to provide traditional characteristics while also meeting the criteria of sustainability and he作者: UTTER 時(shí)間: 2025-3-30 15:46 作者: CRUMB 時(shí)間: 2025-3-30 19:40 作者: Fermentation 時(shí)間: 2025-3-30 23:26
Scaling-Up of Cultivated Meat Production Process,process to achieve economic viability and commercial potential. The transition to a large-scale operation introduces a myriad of concerns spanning various themes, including the supply and storage of raw materials (cultivation media components, cells, high-quality water, microcarriers, and scaffolds)作者: PACT 時(shí)間: 2025-3-31 00:57 作者: 玉米 時(shí)間: 2025-3-31 05:23 作者: coddle 時(shí)間: 2025-3-31 11:19 作者: aerobic 時(shí)間: 2025-3-31 16:46
Forecasting the Market Potential and Consumer Acceptance of Cultivated Meat,al welfare concerns, and advances in biotechnology, aligning with evolving consumer values. This chapter provides a comprehensive overview of commercial products utilizing this technology, the cultivated meat market, and consumer acceptance. The market addresses several aspects such as market segmen作者: laxative 時(shí)間: 2025-3-31 19:32
Cultivated Meat and Bioeconomy in Tandem: Unlocking the Sustainability Implications of Transformatie to food production and consumption’s overwhelming environmental and social impacts, such as high carbon emissions, biodiversity destruction, pollution, food insecurity, and animal suffering. This chapter provides an in-depth exploration of the transformative view of cultivated meat supply chains w作者: Introduction 時(shí)間: 2025-4-1 00:41 作者: Corroborate 時(shí)間: 2025-4-1 05:22
Patents and Innovations in Cultivated Meat Production,se using a combination of synonyms of “cultivated meat” in the field Topic. From this search, 219 documents were selected and classified according to the publication year, the countries of publication, whether the document was submitted to an international application, the assignees, and the Interna作者: FUSE 時(shí)間: 2025-4-1 07:07 作者: Maximize 時(shí)間: 2025-4-1 11:56
978-3-031-55970-9The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl作者: AMEND 時(shí)間: 2025-4-1 18:04
