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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
31/12/2023 |
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Data da última atualização: |
08/01/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
DELIZA, R.; RODRIGUEZ, B.; REINOSO-CARVALHO, F.; LUCCHESE-CHEUNG, T. |
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Afiliação: |
ROSIRES DELIZA, CTAA; BRAYAN RODRÍGUEZ, Universidad de los Andes; FELIPE REINOSO-CARVALHO, Universidad de los Andes; THELMA LUCCHESE-CHEUNG, UFMT. |
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Título: |
Cultured meat: a review on accepting challenges and upcoming possibilities. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Current Opinion in Food Science, v. 52, e101050, 2023. |
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DOI: |
https://doi.org/10.1016/j.cofs.2023.101050 |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this review is to summarize the recent advances on culturing meat, while reflecting on consumer acceptance and upcoming possibilities. We start by updating technology related to cultured meat production, highlighting its nutritional and sensory facts. We continue with a deeper analysis of the latest challenges for consumption and reflect on future ideas, which include perspectives toward a more customer-oriented product and packaging design approaches. Such ideas aim to improve future acceptance while hopefully augmenting the sensory functionalities of such a source of protein in a world of ever-expanding digital experience. |
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Thesaurus Nal: |
Food technology. |
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Categoria do assunto: |
-- |
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Marc: |
null
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
