Rheological Analysis of Cultured Meat - Stanciu, Ioana
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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,…mehr

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Produktbeschreibung
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.
Autorenporträt
Dr. Ioana Stanciu obtained her PhD degree in Chemistry in 2008 for the study of mineral oil polymer additives. Since 2005, she has participated in numerous national and international conferences and has published papers in both national and international journals, focusing on the study of multi-grade oils, canola oils, and sunflower oil.