Article
Processes for Obtaining Plant-Based Dairy and Meat Substitutes
FabioAlfieriaFernandoRivero-PinobPanagiotaZakidoubAntonioFernandez-DumontbRuthRoldán-Torresb a Department of Agricultural Sciences, Division of Food Science and Technology, University of Naples Federico II, Portici (NA), Italy...
Read more
Bridging the gap between the science of cultured meat and public perceptions
A. JanetTomiyamaaN. StephanieKaweckibcDaniel L.RosenfeldaJennifer A.JaydeDeepakRajagopaleAmy C.Rowatbc a Department of Psychology, University of California, Los Angeles, 502 Portola Plaza, Los Angeles,...
Read more
Cultured meat: Processing, packaging, shelf life, and consumer acceptance
Shahida AnushaSiddiquiabNur AlimBahmidcdIkawatiKarimeTahaMehanyfgAlexey AlekseevichGvozdenkohAndrey VladimirovichBlinovhAndrey AshotovichNagdalianhiMuhammadArsyadjJose M.Lorenzokl a Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3,...
Read more
Prospective life cycle assessment of a bioprocess design for cultured meat production in hollow fiber bioreactors
Hanna L.TuomistoabcScott J.AllandeMarianne J.Ellise a Future Sustainable Food Systems Research Group, Department of Agricultural Sciences, Faculty of Agriculture and Forestry,...
Read more
Bioengineering Outlook on Cultivated Meat Production
Ivana Pajčin 1,†, Teodora Knežić 2,†, Ivana Savic Azoulay 3, Vanja Vlajkov 1, Mila Djisalov 2, Ljiljana Janjušević 2, Jovana Grahovac 1 and Ivana Gadjanski 2,* 1 Department of...
Read more
Ethics of meat alternatives
JoshMilburn School of Social Sciences and Humanities, Loughborough University, Loughborough, Leicestershire, United Kingdom Abstract Meat production involves a range of...
Read more
Livestock value chain in transition: Cultivated (cell-based) meat and the need for breakthrough capabilities
Germano GlufkeReisaMarina SuchaHeidemannbFelipe MendesBorinicCarla Forte MaiolinoMolentob a Management School, UFPR Federal University of Parana, Av. LothárioMeissner, 632, Jd. Botanico, Curitiba,...
Read more
Information, attitudes, and consumer evaluations of cultivated meat
Chad M.BaumabStefanieBröringabCarl-JohanLagerkvistc a Institute for Food and Resource Economics, University Bonn, 53115 Bonn, Germany b Bioeconomy Science Center (BioSC), Research...
Read more
Italian consumers standing at the crossroads of alternative protein sources: Cultivated meat, insect-based and novel plant-based foods
Maria CeciliaManciniaFedericoAntoniolib a Università degli Studi di Parma, Dipartimento di Scienze Economiche e Aziendali, Via Kennedy 6, 43125 Parma, Italy...
Read more
The social impacts of a transition from conventional to cultivated and plant-based meats: Evidence from Brazil
RodrigoLuiz Morais-da-SilvaaGermanoGlufke ReisaHermesSanctorumbCarlaForte Maiolino Molentoc aManagement School, UFPR Federal University of Paraná, Av. Lothário Meissner, 632, Jd Botânico, Paraná, Curitiba,...
Read more