Original Research

Published on 10 Jul 2019

Making Sense of Making Meat: Key Moments in the First 20 Years of Tissue Engineering Muscle to Make Food

in Sustainable Food Processing

Neil Stephens
Alexandra E. Sexton
Clemens Driessen

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2019.00045

22,545 views
88 citations

Review

Published on 18 Jun 2019

Tissue Engineering for Clean Meat Production

in Sustainable Food Processing

Tom Ben-Arye
Shulamit Levenberg

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2019.00046

104,271 views
205 citations

Mini Review

Published on 12 Jun 2019

Bioprocess Design Considerations for Cultured Meat Production With a Focus on the Expansion Bioreactor

in Sustainable Food Processing

Scott J. Allan
Paul A. De Bank
Marianne J. Ellis

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2019.00044

61,149 views
127 citations

Mini Review

Published on 17 May 2019

Scaffolds for 3D Cell Culture and Cellular Agriculture Applications Derived From Non-animal Sources

in Sustainable Food Processing

Santiago Campuzano
Andrew E. Pelling

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2019.00038

36,405 views
88 citations

Review

Published on 17 Apr 2019

Possibilities for Engineered Insect Tissue as a Food Source

in Sustainable Food Processing

Natalie R. Rubio
Kyle D. Fish
Barry A. Trimmer
David L. Kaplan

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2019.00024

30,980 views
26 citations

Mini Review

Published on 16 Apr 2019

Naturally Occurring Exosome Vesicles as Potential Delivery Vehicle for Bioactive Compounds

in Sustainable Food Processing

Precious Akuma
Ogadimma D. Okagu
Chibuike C. Udenigwe

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2019.00023

34,930 views
203 citations

Opinion

Published on 26 Mar 2019

Does the Future of Food Pass by Using Nanotechnologies?

in Sustainable Food Processing

Miguel Ângelo Cerqueira
Lorenzo Miguel Pastrana

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2019.00016

4,944 views
12 citations

Original Research

Published on 26 Mar 2019

Amphiphilic Modified Galactomannan as a Novel Potential Carrier for Hydrophobic Compounds

in Sustainable Food Processing

Miguel A. Cerqueira
Ana C. Pinheiro
Lorenzo M. Pastrana
António A. Vicente

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2019.00017

2,484 views
12 citations

Original Research

Published on 27 Feb 2019

A Survey of Consumer Perceptions of Plant-Based and Clean Meat in the USA, India, and China

in Sustainable Food Processing

Christopher Bryant
Keri Szejda
Nishant Parekh
Varun Deshpande
Brian Tse

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2019.00011

130,995 views
334 citations

Original Research

Published on 19 Feb 2019

Climate Impacts of Cultured Meat and Beef Cattle

in Sustainable Food Processing

John Lynch
Raymond Pierrehumbert

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2019.00005

203,231 views
253 citations

Review

Published on 18 Feb 2019

Bacterial Cellulose as a Raw Material for Food and Food Packaging Applications

in Sustainable Food Processing

Henriette M. C. Azeredo
Hernane Barud
Cristiane S. Farinas
Vanessa M. Vasconcellos
Amanda M. Claro

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2019.00007

67,063 views
371 citations

Mini Review

Published on 26 Nov 2018

Emulsion-Based Nanostructures for the Delivery of Active Ingredients in Foods

in Sustainable Food Processing

Laura Salvia-Trujillo
María Artiga-Artigas
Anna Molet-Rodríguez
Ana Turmo-Ibarz
Olga Martín-Belloso

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2018.00079

7,901 views
25 citations

Review

Published on 09 Nov 2018

Protein-Based Structures for Food Applications: From Macro to Nanoscale

in Sustainable Food Processing

Joana T. Martins
Ana I. Bourbon
Ana C. Pinheiro
Luiz H. Fasolin
António A. Vicente

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2018.00077

19,952 views
56 citations

Original Research

Published on 18 Sep 2018

Acid Lactic Bacteria as a Bio-Preservant for Grape Pomace Beverage

in Sustainable Food Processing

Juliana Furtado Dias
Beatriz Duarte Simbras
Carolina Beres
Karina Olbrich dos Santos
Lourdes Maria Correa Cabral
Marco Antônio Lemos Miguel

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2018.00058

4,133 views
8 citations

Review

Published on 04 Sep 2018

Food Waste and Byproducts: An Opportunity to Minimize Malnutrition and Hunger in Developing Countries

in Sustainable Food Processing

Cristian Torres-León
Nathiely Ramírez-Guzman
Liliana Londoño-Hernandez
Gloria A. Martinez-Medina
Rene Díaz-Herrera
Víctor Navarro-Macias
Olga B. Alvarez-Pérez
Brian Picazo
Maria Villarreal-Vázquez
Juan Ascacio-Valdes

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2018.00052

110,250 views
293 citations

Original Research

Published on 03 Sep 2018

Dual Use of a Biopolymer From Durian (Durio zibethinus) Seed as a Nutrient Source and Stabilizer for Spray Dried Lactobacillus Plantarum

in Sustainable Food Processing

Jaslyn J. L. Lee
Guili Zhao
Jaejung Kim
Carlos Castillo-Zacarias
Maria T. Ramirez-Arriaga
Roberto Parra-Saldivar
Wei-Ning Chen

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2018.00053

5,110 views
7 citations

Navigation group

Articles

Making Sense of Making Meat: Key Moments in the First 20 Years of Tissue Engineering Muscle to Make Food

Tissue Engineering for Clean Meat Production

Bioprocess Design Considerations for Cultured Meat Production With a Focus on the Expansion Bioreactor

Scaffolds for 3D Cell Culture and Cellular Agriculture Applications Derived From Non-animal Sources

Possibilities for Engineered Insect Tissue as a Food Source

Naturally Occurring Exosome Vesicles as Potential Delivery Vehicle for Bioactive Compounds

Does the Future of Food Pass by Using Nanotechnologies?

Amphiphilic Modified Galactomannan as a Novel Potential Carrier for Hydrophobic Compounds

A Survey of Consumer Perceptions of Plant-Based and Clean Meat in the USA, India, and China

Climate Impacts of Cultured Meat and Beef Cattle

Bacterial Cellulose as a Raw Material for Food and Food Packaging Applications

Emulsion-Based Nanostructures for the Delivery of Active Ingredients in Foods

Protein-Based Structures for Food Applications: From Macro to Nanoscale

Acid Lactic Bacteria as a Bio-Preservant for Grape Pomace Beverage

Food Waste and Byproducts: An Opportunity to Minimize Malnutrition and Hunger in Developing Countries

Dual Use of a Biopolymer From Durian (Durio zibethinus) Seed as a Nutrient Source and Stabilizer for Spray Dried Lactobacillus Plantarum