Considerations for cultivated crustacean meat: potential cell sources, potential differentiation and immortalization strategies, and lessons from crustacean and other animal models-Reference-Cited by-同舟云学术

Considerations for cultivated crustacean meat: potential cell sources, potential differentiation and immortalization strategies, and lessons from crustacean and other animal models

Published:2024-05-11 Issue: Volume: Page:1-25
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Musgrove Lisa¹²^ORCID,Russell Fraser D.¹³^ORCID,Ventura Tomer¹²^ORCID

Affiliation:

1. Centre for Bioinnovation, University of the Sunshine Coast (UniSC), Maroochydore, QLD, Australia

2. School of Science, Technology and Engineering, University of the Sunshine Coast (UniSC), Maroochydore, QLD, Australia

3. School of Health, University of the Sunshine Coast (UniSC), Maroochydore, QLD, Australia

Funder

Australian Government Research Training Program (RTP) Scholarship

New Harvest and Shiok Meats

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2024.2342480

Reference249 articles.

1. Environmental Impacts of Commercial Shrimp Farming in Coastal Zone of Bangladesh and Approaches for Sustainable Management

2. Solutions to blue carbon emissions: Shrimp cultivation, mangrove deforestation and climate change in coastal Bangladesh

3. Welfare in Farmed Decapod Crustaceans, With Particular Reference to Penaeus vannamei

4. Crustacean leg regeneration restores complex microanatomy and cell diversity

5. Immortalization of shrimp lymphoid cells by hybridizing with the continuous cell line Sf9 leading to the development of ‘PmLyO-Sf9 ’

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1. Transcriptomic Analysis across Crayfish (Cherax quadricarinatus) Claw Regeneration Reveals Potential Stem Cell Sources for Cultivated Crustacean Meat;International Journal of Molecular Sciences;2024-08-07

2. Editorial: Novel trends in cultured meat research;Frontiers in Nutrition;2024-07-16