Redefining the plate: biofabrication in cultivated meat for sustainability, cost efficiency, nutrient enrichment, and enhanced organoleptic experiences-Reference-Cited by-同舟云学术

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Redefining the plate: biofabrication in cultivated meat for sustainability, cost efficiency, nutrient enrichment, and enhanced organoleptic experiences

Published:2024-06 Issue: Volume:57 Page:101164
ISSN:2214-7993
Container-title:Current Opinion in Food Science
language:en
Short-container-title:Current Opinion in Food Science

Author:

Suntornnond Ratima,Yap Wee Swan,Lim Pei Ying,Choudhury Deepak^ORCID

Funder

National Research Foundation of Singapore

Publisher

Elsevier BV

Reference50 articles.

1. Towards resource-efficient and cost-efficient cultured meat;Hubalek;Curr Opin Food Sci,2022

2. Towards biomanufacturing of cultured meat;Yap;Trends Biotechnol,2023

3. Cultured meat — a patentometric analysis;Ng;Crit Rev Food Sci Nutr,2023

4. Cultured meat and challenges ahead: a review on nutritional, technofunctional and sensorial properties, safety and legislation;Broucke;Meat Sci,2023

5. Scalable processes for culturing meat using edible scaffolds;Kawecki;Annu Rev Food Sci Technol,2024

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Unveiling the Science From Cells to Cultivated Food;Advances in Environmental Engineering and Green Technologies;2024-07-26

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