Cultivated Meat (Registro nro. 275278)

MARC details
000 -LIDER
fixed length control field 04606nam a22005775i 4500
001 - CONTROL NUMBER
control field 978-3-031-55968-6
003 - CONTROL NUMBER IDENTIFIER
control field DE-He213
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250516160046.0
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr nn 008mamaa
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 240605s2024 sz | s |||| 0|eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9783031559686
-- 978-3-031-55968-6
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TP248.65.P76
072 #7 - SUBJECT CATEGORY CODE
Subject category code TGM
Source bicssc
072 #7 - SUBJECT CATEGORY CODE
Subject category code TEC021000
Source bisacsh
072 #7 - SUBJECT CATEGORY CODE
Subject category code TGML
Source thema
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 620.19
Edition number 23
245 10 - TITLE STATEMENT
Title Cultivated Meat
Medium [electronic resource] :
Remainder of title Technologies, Commercialization and Challenges /
Statement of responsibility, etc. edited by Carlos Ricardo Soccol, Carla Forte Maiolino Molento, Germano Glufke Reis, Susan Grace Karp.
250 ## - EDITION STATEMENT
Edition statement 1st ed. 2024.
264 #1 -
-- Cham :
-- Springer Nature Switzerland :
-- Imprint: Springer,
-- 2024.
300 ## - PHYSICAL DESCRIPTION
Extent VII, 441 p. 87 illus., 51 illus. in color.
Other physical details online resource.
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-- computer
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-- rdamedia
338 ## -
-- online resource
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347 ## -
-- text file
-- PDF
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505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Introduction 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.
520 ## - SUMMARY, ETC.
Summary, etc. Cultivated 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.
541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE
Owner UABC ;
Method of acquisition Perpetuidad
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Término temático o nombre geográfico como elemento de entrada Proteins.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Término temático o nombre geográfico como elemento de entrada Biomaterials.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Término temático o nombre geográfico como elemento de entrada Animal biotechnology.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Término temático o nombre geográfico como elemento de entrada Food science.
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Término temático o nombre geográfico como elemento de entrada Biomaterials-Proteins.
650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM
Término temático o nombre geográfico como elemento de entrada Animal Biotechnology.
650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM
Término temático o nombre geográfico como elemento de entrada Food Engineering.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Soccol, Carlos Ricardo.
Relator term editor.
Relator code edt
-- http://id.loc.gov/vocabulary/relators/edt
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Molento, Carla Forte Maiolino.
Relator term editor.
Relator code edt
-- http://id.loc.gov/vocabulary/relators/edt
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Reis, Germano Glufke.
Relator term editor.
Relator code edt
-- http://id.loc.gov/vocabulary/relators/edt
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Karp, Susan Grace.
Relator term editor.
Relator code edt
-- http://id.loc.gov/vocabulary/relators/edt
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element SpringerLink (Online service)
773 0# - HOST ITEM ENTRY
Title Springer Nature eBook
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Relationship information Printed edition:
International Standard Book Number 9783031559679
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Relationship information Printed edition:
International Standard Book Number 9783031559693
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Relationship information Printed edition:
International Standard Book Number 9783031559709
856 40 - ELECTRONIC LOCATION AND ACCESS
Public note Libro electrónico
Uniform Resource Identifier http://libcon.rec.uabc.mx:2048/login?url=https://doi.org/10.1007/978-3-031-55968-6
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942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Libro Electrónico
Existencias
Estado de retiro Colección Ubicación permanente Ubicación actual Fecha de ingreso Total Checkouts Date last seen Número de copia Tipo de material
  Colección de Libros Electrónicos Biblioteca Electrónica Biblioteca Electrónica 16/05/2025   16/05/2025 1 Libro Electrónico

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