LEADER 00874nam0-2200325---450- 001 990009119620403321 005 20091124110821.0 010 $a2-01-000453-1 035 $a000911962 035 $aFED01000911962 035 $a(Aleph)000911962FED01 035 $a000911962 100 $a20091124d1969----km-y0itay50------ba 101 0 $afre 102 $aFR 105 $a--------001yy 200 1 $aFormes structurales du francais$fMonique Boy 210 $aParis$cHachette$dLarousse$d1969 215 $a176 p.$d21 cm 225 1 $a<>français dans le monde 610 0 $aDidattica francese 676 $a371.1 700 1$aBoy,$bMonique$0506417 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990009119620403321 952 $a371.1 BOY$bdono$fDECLI 959 $aDECLI 996 $aFormes structurales du francais$9781346 997 $aUNINA LEADER 01343nam 2200445 450 001 9910816610603321 005 20230814215419.0 010 $a1-947083-13-9 035 $a(CKB)4340000000257969 035 $a(MiAaPQ)EBC5316898 035 $a(Au-PeEL)EBL5316898 035 $a(CaPaEBR)ebr11521484 035 $a(OCoLC)1028945027 035 $a(EXLCZ)994340000000257969 100 $a20180323h20182018 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 10$aEngineering the high tech start up$iApplied knowledge$hVolume 2 /$fCory R. A. Hallam, William Flannery 210 1$aNew York, New York :$cMomentum Press,$d2018. 210 4$dİ2018 215 $a1 online resource (174 pages) 225 1 $aConstructional Approaches to Language,$x2376-4902 311 $a1-947083-12-0 320 $aIncludes bibliographical references and index. 410 0$aConstructional approaches to language. 606 $aEngineering 615 0$aEngineering. 676 $a620 700 $aHallam$b Cory R. A.$01654999 702 $aFlannery$b William 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910816610603321 996 $aEngineering the high tech start-up$94007163 997 $aUNINA LEADER 04038nam 22005775 450 001 9910865279403321 005 20251113185837.0 010 $a3-031-55968-1 024 7 $a10.1007/978-3-031-55968-6 035 $a(MiAaPQ)EBC31458360 035 $a(Au-PeEL)EBL31458360 035 $a(CKB)32245820700041 035 $a(DE-He213)978-3-031-55968-6 035 $a(EXLCZ)9932245820700041 100 $a20240605d2024 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aCultivated Meat $eTechnologies, Commercialization and Challenges /$fedited by Carlos Ricardo Soccol, Carla Forte Maiolino Molento, Germano Glufke Reis, Susan Grace Karp 205 $a1st ed. 2024. 210 1$aCham :$cSpringer Nature Switzerland :$cImprint: Springer,$d2024. 215 $a1 online resource (440 pages) 311 08$a3-031-55967-3 320 $aIncludes bibliographical references. 327 $aIntroduction to new food systems -- Introduction to animal cell culture -- Cell lines for cultivated meat production -- Culture medium for cultivated meat -- Microcarriers and scaffolds in cultivated meat production -- Bioreactors for cultivated meat production -- Modeling and Simulation of Cell Cultures in Cultivated Meat Production.-Downstream processes for cultivated meat -- Ingredients and formulation of cultivated meat products.-Packaging, conservation and shelf life of cultivated meat -- Quality and Risk Control in Cultivated Meat Production -- Scaling up of cultivated meat production process -- Waste management in cultivated meat production -- Environmental Impacts of Cultivated Meat -- Regulatory Aspects of Cultivated Meat -- Forecasting the market potential and consumer acceptance of cultivated meat -- Cultivated meat and bioeconomy in tandem: unlocking the sustainability implications of transformative food supply chains -- Global and regional policies for cultivated meat -- Patents and innovations in cultivated meat production -- Future Feast: Mapping the Cultivated Meat Sector -- Challenges and prospects for cultivated meat production. 330 $aCultivated meat is an emerging substitute for conventional meat that is not associated with animal farming and slaughtering. Instead, animal cells are cultivated in bioreactors and post-processed into ?artificial? meat products. Although this new technology solves several ethical and environmental problems, there are techno-economic challenges that need to be addressed to make the commercial-scale production of cultivated meat a real perspective. This book addresses fundamental aspects of new food systems, animal cell culture and cultivated meat production, including cell lines, culture media, microcarriers and scaffolds, bioreactors, downstream processes, formulation, packaging, quality control, scale-up, and waste management. Also, aspects related to commercialization, market, patents, legislation, global and regional policies, and sustainability metrics such as life-cycle assessment, together with a bioeconomy perspective analysis, are reviewed. Finally, case studies are presented and the challenges and future prospects for cultivated meat production are proposed. This book is a collection of 20 chapters written by specialists in the field. 606 $aProteins 606 $aBiomaterials 606 $aAnimal biotechnology 606 $aFood science 606 $aBiomaterials-Proteins 606 $aAnimal Biotechnology 606 $aFood Engineering 615 0$aProteins. 615 0$aBiomaterials. 615 0$aAnimal biotechnology. 615 0$aFood science. 615 14$aBiomaterials-Proteins. 615 24$aAnimal Biotechnology. 615 24$aFood Engineering. 676 $a664.9 702 $aSoccol$b Carlos Ricardo 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910865279403321 996 $aCultivated Meat$94169214 997 $aUNINA