White paper cell cultured meat
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Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Austin Publishing Group
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
FAO forecasts that the global meat production needs to increase by 50% to
provide quality protein for the ten billion people living on planet earth by 2050.
Meat fits in a healthy diet and is a good source of essential proteins, B-vitamins
and several minerals (i.e. selenium and iron). A growing world population will
require in 2050 about twice more food, produced on twice less arable land.
Good digestible proteins may be a limiting factor in the future. Meat production
is seen as less sustainable with negatives impacts on animal welfare. There is
a search for alternative proteins to replace part of the animal proteins that are
currently used in abundance in the diet of most developed and affluent countries.
Açıklama
Anahtar Kelimeler
Cultured Meat, Protein, Stem Cell
Kaynak
Austin Food Sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
6
Sayı
1
Künye
Kurt, E., Klont, E., Ergün, Ö. & Klont, R. (2021). White paper cell cultured meat. Austin Food Sciences, 6(1), pp. 1-6.