食品科学
持续性
生产(经济)
生物技术
业务
3d打印
生化工程
可扩展性
脚手架
计算机科学
化学
生物
工程类
生态学
制造工程
数据库
经济
宏观经济学
作者
N. Stephanie Kawecki,Kathleen K. Chen,Corinne S. Smith,Qingguo Xie,Julian M. Cohen,Amy C. Rowat
出处
期刊:Annual review of food science and technology
[Annual Reviews]
日期:2024-01-11
卷期号:15 (1)
被引量:1
标识
DOI:10.1146/annurev-food-072023-034451
摘要
There is increasing consumer demand for alternative animal protein products that are delicious and sustainably produced to address concerns about the impacts of mass-produced meat on human and planetary health. Cultured meat has the potential to provide a source of nutritious dietary protein that both is palatable and has reduced environmental impact. However, strategies to support the production of cultured meats at the scale required for food consumption will be critical. In this review, we discuss the current challenges and opportunities of using edible scaffolds for scaling up the production of cultured meat. We provide an overview of different types of edible scaffolds, scaffold fabrication techniques, and common scaffold materials. Finally, we highlight potential advantages of using edible scaffolds to advance cultured meat production by accelerating cell growth and differentiation, providing structure to build complex 3D tissues, and enhancing the nutritional and sensory properties of cultured meat. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 15 is April 2024. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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