Science, Nature & Maths      Chemistry

Rheological Analysis of Cultured Meat

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Book Details
Language
English
Publishers
LAP LAMBERT Academic Publishing (29 Feb. 2024)
Weight
0.14 KG
Publication Date
29/02/2024
ISBN-10
6207468619
Pages
84 pages
ISBN-13
9786207468614
Dimensions
15 x 0.48 x 22 cm
SKU
9786207468614
Author Name
Ioana Stanciu (Author)
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The book entitled "Rheological Analysis of Cultured Meat" is structured into three chapters: properties of cultured meat, scale-up economics for cultured meat, and application of texture analysis methods for the characterization of cultured meat. The study encompasses subchapters such as history, first public demonstration, entering the market, technical aspects, cell lines, bioreactors, tissue engineering, porosity, vasculature, biochemical properties, crystallinity, degradation, edibility, cellulose, chitin, collagen, mycelium, nanomaterials, spin, additive manufacturing, fermentation, startups, research challenges, differences with common meat, aspects related to health and the environment, the role of genetic modification, ethical considerations, and the economy.

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