Results 1 to 10 of about 424,526 (140)

Use of House Cricket (Acheta domesticus) Powder in Yoghurt Products

Foods
This study aims to implement and increase values regarding the use of cricket powder in food. This is due to the need to increase the range of products enriched with cricket powder in order to increase the market and acceptance of insects in the diet ...
Kinga Karwacka, Adriana Łobacz, Justyna Ziajka, Anna Lis, Monika Małkowska-Kowalczyk, Maria Baranowska   +5 more
doaj   +1 more source

The Crick-Eatery: A Novel Approach to Evaluate Cricket (Acheta domesticus) Powder Replacement in Food Products through Product Eating Experience and Emotional Response

Foods, 2022
This study was conducted to evaluate three different food products containing cricket powder for consumer acceptability, emotional response, satiety, and plate waste.
Isaac Ho, Adelynn Peterson, Jack Madden, Kylie Wai, Ruta Lesniauskas, Jeff Garza, Attila Gere, Samir Amin, Amy Lammert   +8 more
doaj   +1 more source

Influence of cricket powder content and placebo effect on consumers’ acceptance of sweet biscuits

Agronomía Mesoamericana
Introduction. Insect-based foods represent an emerging alternative to conventional food products. Insect powders are an important protein source with reduced ecological impact, though its incorporation into foods should consider effects on sensory ...
Solène Cabagnols, Óscar Acosta-Montoya, Pilar Fallas-Rodríguez   +2 more
doaj   +1 more source

Microbial and chemical stability of Acheta domesticus powder during one year storage period at room temperature

Frontiers in Sustainable Food Systems, 2023
The sustainability of food systems is of growing concern worldwide, so insects are a growing source of animal proteins for food and feed. Among insect species, the house cricket, Acheta domesticus, is a promising option from a sustainability point of ...
Filippo Marzoli, Alessandra Tata, Carmela Zacometti, Serena Malabusini, Costanza Jucker, Roberto Piro, Antonia Ricci, Simone Belluco   +7 more
doaj   +1 more source

Salty crackers enriched with cricket (Acheta domesticus) powder: a comprehensive quality and safety assessment study

Food Chemistry: X
The formation of acrylamide was investigated in salty crackers enriched with cricket powder (Acheta domesticus) since its addition increases the free asparagine content.
Beverly Hradecka, Lucie Stara, Tomas Kourimsky, Michal Stupak, Ivan Svec, Marcela Slukova, Pavel Skrivan, Jana Hajslova   +7 more
doaj   +1 more source

Olfactory Response of Sitophilus zeamais Adults to Odours of Semolina Pasta and Semolina Pasta Enriched with Different Amounts of Acheta domesticus Powder

Insects
The behavioural response of adult maize weevil, Sitophilus zeamais, to different types of semolina pasta enriched or not enriched with increasing proportions (5%, 10%, and 15%) of house cricket (Acheta domesticus) powder was investigated in olfactometer ...
Pasquale Trematerra, Marco Colacci, Maria Cristina Messia, Maria Carmela Trivisonno, Anna Reale, Floriana Boscaino, Giacinto Salvatore Germinara   +6 more
doaj   +1 more source

Microbiological Profile and Bioactive Properties of Insect Powders Used in Food and Feed Formulations

Foods, 2019
Microbiological, nutritional and bioactive properties of edible powders obtained from Acheta domesticus (house cricket) and Tenebrio molitor (mealworm) were investigated.
Concetta Maria Messina, Raimondo Gaglio, Maria Morghese, Marco Tolone, Rosaria Arena, Giancarlo Moschetti, Andrea Santulli, Nicola Francesca, Luca Settanni   +8 more
doaj   +1 more source

Physicochemical, Nutritional, Antioxidant, and Sensory Properties of Crackers Supplemented with Edible Insects

Applied Sciences, 2023
This study aimed to determine the physicochemical, nutritional, antioxidant, and sensory properties of crackers with the addition of edible insects. The analyses covered the contents of total dry matter, crude protein, fat and ash; amino acid composition
Eva Ivanišová, Marek Rajnoha, Ľuboš Harangozo, Daniela Kunecová, Matej Čech, Lucia Gabríny, Branislav Gálik, Joanna Katarzyna Banach, Przemysław Łukasz Kowalczewski, Renata Pietrzak-Fiećko   +9 more
doaj   +1 more source

Using Dried Crickets as a Nutrients and Bioactive Compounds Source in Crispy Vegetable Chips

Foods
In general, the acceptance of edible insects by consumers is low. Therefore, the aim of this research was to develop protein supplements from desiccated crickets.
Natcharee Jirukkakul, Areeya Phoolklang
doaj   +1 more source

Comparison of Cricket Protein Powder and Whey Protein Digestibility

Molecules
With the global population projected to reach nine billion by 2050, the search for alternative protein sources has become critical. This study evaluated the digestibility of cricket protein powder compared with that of whey protein powder.
Barbora Lampová, Ivo Doskočil, Petr Šmíd, Lenka Kouřimská   +3 more
doaj   +1 more source