Titlebook: Cultivated Meat; Technologies, Commer Carlos Ricardo Soccol,Carla Forte Maiolino Molento Book 2024 The Editor(s) (if applicable) and The Au

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Mobility and Persistence of In-Work Povertyts, such as antioxidants and preservatives from plants, as well as by-products, offers a healthier and more sustainable alternative than synthetic additives. Food safety, regulation, development of effective cell cultivation technologies, production of safe ingredients and additives, and consumer aw

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Rodolfo Gutiérrez,Marta Ibáñez,Aroa Tejeroon in the contemporary food industry. While it plays a pivotal role in preserving the quality of food products, it can also raise concerns about food safety. This chapter explores significant aspects of packaging, preservation, and shelf life concerning cultured meat. Additionally, it delves into th

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Nina Teasdale,Colette Fagan,Claire Shepherdto address risks such as hazardous materials, micro−/nanoplastics, heavy metals, toxins, and pathogens. Managing foreign objects and allergens introduced through cross-contamination is also important during upstream and downstream processes. Moreover, the safety and quality of the cultivated meat pr

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Mark Smith,Priya Srinivasan,Katiaryna Zhukfers, mixing, and foaming. Expanding volumes while preserving cell productivity requires optimization across various parameters during the scale-up process, along with the identification of key parameters to be maintained constant throughout. This chapter also explores considerations on the sustaina

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Nina Teasdale,Colette Fagan,Claire Shepherdive of minimizing their production or repurposing them into other process streams. Considering the importance of developing and solidifying this bioprocess within the field of biotechnology, this chapter aims to address the latest advances in waste management within the cultivated meat production pr

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