Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 11 of 11 for “"cultured meat"”.
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NUTRITIONAL AND FUNCTIONAL CHARACTERISATION OF ALTERNATIVE FEED AND FOOD INGREDIENTS: EMPHASIS ON HEMP-BASED PRODUCTS, CO-PRODUCTS, MICROALGAE AND CULTURED MEAT
… to an increase in demand for food, particularly meat and dairy products, further intensifying livestock production, resulting in an enhanced use of grain for animal feed and competition with crops for direct human consumption. In parallel, over time, the livestock sector has exerted considerable …
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Using text mining and other big data analytics to analyze public discussion of novel food technologies, using cultured meat as an example
Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2027-05-01
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Developing Serum-Free Media Via Bioprocessing For Cultivated Seafood Products
… quintessential. Cellular agriculture or cultured meat can increase seafood production; however, the conventional use of Fetal Bovine Serum (FBS) in culture media restricts its utilization at an industrial level. FBS is effective but has many limitations: unethical animal extraction, high …
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"Meat of the Future": Evaluation of the sensory characteristics of cell-cultured and traditional meat products
Cell-cultured meat (CM), a meat alternative grown in vitro, is increasingly promoted as conventional meat produced more sustainably. Consumer acceptance remains a critical factor for CM's success. Thus, despite CM's limited availability consumer acceptance of CM has been widely investigated and …
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Decellularized Apium graveolens Scaffold for Cell Culture and Guided Alignment of C2C12 Murine Myoblast
The development of in vitro meat from validated tissue engineering techniques has emerged as a more sustainable and ethical method of meat production. To date, the expansion of cellular agriculture is believed to be dependent on four pillars: animal free scaffolds, serum free media, bioreactors and …
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FROM MUSCLE TO MEAT: MORPHO-FUNCTIONAL FOUNDATIONS FOR APPLICATIVE ASPECTS.
The transformation of muscle into meat is a biologically complex mechanism with deep implications for animal physiology, the meat industry, and food science. Understanding the morpho-functional foundations of this process -including structural, cellular, and molecular characteristics of muscle …
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Understanding consumer behaviour regarding sustainability in the food sector. The role of meat reduction and protein alternatives.
… focusing on consumer acceptance towards meat reduction and a range of protein alternatives (i.e., plant-based meat substitutes, edible insects, cultured meat) some of which are comparatively under-explored (i.e., plant-based seafood, cultured seafood and precision fermented dairy). It …
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Phase behaviour and structure formation of alginate-protein composite gels used in 3D bioprinting
… targeting the reduction of animal testing or cultured meat production. This creates a need for animal-free alternatives that maintain the functional advantages of alginate-gelatin systems. However, successful substitution requires a comprehensive understanding of the molecular interactions and …
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Perceção dos consumidores portugueses em relação ao consumo de carne cultivada
A carne é um alimento importante na dieta do ser humano devido ao seu conteúdo em proteínas, lípidos e micronutrientes, sendo que, por outro lado, determinados componentes como ácidos gordos saturados, colesterol e purinas são prejudiciais, pelo que o consumo de carne em excesso pode originar …