Cultured meat and challenges ahead: A review on nutritional, technofunctional and sensorial properties, safety and legislation

Author:

Broucke Keshia,Van Pamel Els,Van Coillie Els,Herman Lieve,Van Royen Geert

Publisher

Elsevier BV

Subject

Food Science

Reference127 articles.

1. The effects of solvents on embryonic stem cell differentiation;Adler;Toxicology In Vitro,2006

2. Extracellular matrix and the production of cultured meat;Ahmad;Foods,2021

3. Screening of by-products from the food industry as growth promoting agents in serum-free media for skeletal muscle cell culture;Andreassen;Food & Function,2020

4. 3D printed foods: A comprehensive review on technologies, nutritional value, safety, consumer attitude, regulatory framework, and economic and sustainability issues;Baiano;Food Reviews International,2020

5. Textured soy protein scaffolds enable the generation of three-dimensional bovine skeletal muscle tissue for cell-based meat;Ben-Arye;Nature Food,2020

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