Results 131 to 140 of about 1,510 (145)

Gluten-free crackers supplemented with cricket (Gryllus bimaculatus) powder

Asia-Pacific Journal of Science and Technology, 30, 5, 8 (8 pages)
openaire   +1 more source

Will It Cricket? Product Development and Evaluation of Cricket (Acheta domesticus) Powder Replacement in Sausage, Pasta, and Brownies

Foods, 2022
Samir Amin, Amy Lammert, Isaac Ho
exaly  

Comparative Effect of Cricket Protein Powder and Soy Protein Isolate on Gel Properties of Indian Mackerel Surimi

Foods, 2022
Ling-Zhi Cheong, Worawan Panpipat, Manat Chaijan   +2 more
exaly  

Biochemical and Molecular Responses in Thai Indigenous Chicken to Dietary Cricket Powder Supplementation

Indigenous chickens represent a culturally significant and resilient resource in sustainable poultry production systems. Cricket powder (Acheta domesticus), recognized for its high-quality protein and environmentally friendly attributes, has emerged as a promising alternative protein source to enhance sustainability in poultry nutrition.
Patraporn Luksirikul, Piboon Pantu, Tharinee Saleepochn, Chalita Kaewkhow, Kanokrak Manorasamee, Rawisara Tuncharoen, Ngoentra Panasri, Prapasiri Pongprayoon, Skorn Koonawootrittriron, Danai Jattawa, Attawit Kovitvadhi, Thanathip Suwanasopee, Sutasinee Kityakarn   +12 more
openaire   +1 more source

Thermal stability of cricket powder and its effects on antioxidant activity, physical, and sensory properties of rice crackers

LWT - Food Science and Technology, 2023
Satoru Matsuda, Kyuichi Kawabata, Ikue Hamaguchi   +2 more
exaly  

Optimal Ultrasound–Assisted Extraction of Concentrated Protein from Cricket Powder

Science & Technology Asia, 30, 1, 271 ...
openaire   +1 more source

Effects of cricket powder on selected physical properties and US consumer perceptions of whole‐wheat snack crackers

International Journal of Food Science and Technology, 2021
Witoon Prinyawiwatkul, Ryan Ardoin
exaly  

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
Samir Amin, Amy Lammert, Attila Gere
exaly  

Evaluating US Consumers' Perception of Foods Made with Cricket Powder

2022
openaire   +1 more source

Potential of Yarrowia lipolytica and Debaryomyces hansenii strains to produce high quality food ingredients based on cricket powder

LWT - Food Science and Technology, 2020
Luigi Parrotta, Oliver SchlÜter, Marco Dalla Rosa   +2 more
exaly