Derrick Risner
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View article: Environmental Impacts of Cultured Meat: A Cradle-to-Gate Life Cycle Assessment
Environmental Impacts of Cultured Meat: A Cradle-to-Gate Life Cycle Assessment Open
Interest in animal cell-based meat (ACBM) as an environmentally conscious replacement for livestock production has been increasing; however, a life cycle assessment (LCA) for the existing production methods of ACBM has not been conducted. …
View article: A techno-economic model of mycoprotein production: achieving price parity with beef protein
A techno-economic model of mycoprotein production: achieving price parity with beef protein Open
Predicted famines due to population increase created an interest in the development of protein alternatives during the 1950s. Currently, a renewed interest in protein alternatives has developed as a potential strategy to decrease the envir…
View article: Environmental impacts of cultured meat: A cradle-to-gate life cycle assessment
Environmental impacts of cultured meat: A cradle-to-gate life cycle assessment Open
Interest in animal cell-based meat (ACBM) or cultured meat as a viable environmentally conscious replacement for livestock production has been increasing, however a life cycle assessment for the current production methods of ACBM has not b…
View article: Cradle to production gate life cycle assessment of cultured meat growth media: A comparison of Essential 8™ and Beefy-9
Cradle to production gate life cycle assessment of cultured meat growth media: A comparison of Essential 8™ and Beefy-9 Open
There is an increasing interest in use of biotechnology as a means of sustainable food manufacturing; however, biotechnology processing is considerably resource and energy intensive. Recent interest in animal cell-based meat (ACBM) has pro…
View article: Techno‐economic modeling and assessment of cultivated meat: Impact of production bioreactor scale
Techno‐economic modeling and assessment of cultivated meat: Impact of production bioreactor scale Open
Increases in global meat demands cannot be sustainably met with current methods of livestock farming, which has a substantial impact on greenhouse gas emissions, land use, water consumption, and farm animal welfare. Cultivated meat is a ra…
View article: Preliminary Techno-Economic Assessment of Animal Cell-Based Meat
Preliminary Techno-Economic Assessment of Animal Cell-Based Meat Open
Interest in animal cell-based meat (ACBM) or laboratory-grown meat has been increasing; however, the economic viability of these potential products has not been thoroughly vetted. Recent studies suggest monoclonal antibody production techn…
View article: Techno-economic assessment of animal cell-based meat
Techno-economic assessment of animal cell-based meat Open
Interest in animal cell-based meat (ACBM) or laboratory grown meat has been increasing, however the economic viability of these potential products has not been thoroughly vetted. Recent studies suggest monoclonal antibody production techno…
View article: The Potential Production of the Bioactive Compound Pinene Using Whey Permeate
The Potential Production of the Bioactive Compound Pinene Using Whey Permeate Open
Pinene is a secondary plant metabolite that has functional properties as a flavor additive as well as potential cognitive health benefits. Although pinene is present in low concentrations in several plants, it is possible to engineer micro…
View article: Whey to Vodka
Whey to Vodka Open
Whey production can be an economic and environmental problem for small creameries and acid whey producers. The fermentation and distillation of whey not only eliminates the cost of disposing whey as waste while minimizing environmental imp…
View article: Volatile aroma composition of distillates produced from fermented sweet and acid whey
Volatile aroma composition of distillates produced from fermented sweet and acid whey Open
Lactose within whey can be fermented and distilled to produce a potable distilled spirit. The aim of this study was to determine if acid and sweet whey types can be fermented and distilled using similar processes and to investigate differe…
View article: Fermentation and distillation of cheese whey: Carbon dioxide-equivalent emissions and water use in the production of whey spirits and white whiskey
Fermentation and distillation of cheese whey: Carbon dioxide-equivalent emissions and water use in the production of whey spirits and white whiskey Open
Whey disposal can be both an environmental and economic challenge for artisanal creameries. Lactose in whey can be fermented to produce ethanol and subsequently distilled. The objective of this study was to use a process-based life cycle a…