Results 141 to 145 of about 1,510 (145)

Physicochemical and sensory characteristics of almond paste enriched with cricket powder

Almond pastes were developed with added cricket powder in three different concentrations - 5, 10 and 15%, and two types of stabilizers - 2% PS 209 and 2.5% HPMB - were used to prevent their separation. It was found that the values for the radical scavenging capacity were many times greater than the values for the content of total polyphenols.
openaire   +1 more source

Nutritional analysis and evaluation of the consumer acceptance of pork pâté enriched with cricket powder - preliminary study

Open Agriculture, 2019
Michał Piatek, Krzysztof Smarzyński, Pawel Jezowski   +2 more
exaly  

Wheat Bread Enriched with House Cricket Powder (Acheta domesticus L.) as an Alternative Protein Source

Molecules
Eliza Kostyra, Magdalena Gantner, Barbara Sionek   +2 more
exaly  

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

Foods
Adriana Lobacz, Justyna Ziajka, Maria Baranowska   +2 more
exaly  

A comparative study of nutritional components of Gryllus bimaculatus and Acheta domesticus cricket powder prepared using different drying methods

Journal of Food Measurement and Characterization
Anuchita Moongngarm, Patiwit Loypimai, Moongngarm Anuchita   +2 more
exaly