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International Journal of Food Science and Technology, 2021 Successful introduction of insect consumption to a reluctant US population requires novel insect-based foods that are responsive to consumers’ expectations of sensory quality.
Ryan Ardoin +2 more
exaly +2 more sources
LWT - Food Science and Technology, 2020 This research was aimed at producing, by the use of Yarrowia lipolytica and Debaryomyces hansenii strains, cricket powder hydrolysates endowed with high food safety, functionality, sensory and technological properties to be further used as food ...
Francesca Patrignani +2 more
exaly +2 more sources
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Comparison of technological and physicochemical properties of cricket powders of different origin
Journal of Insects as Food and Feed, 2023Despite the widely described high nutritional value of insects, many authors suggest significant differences in the nutrient content depending on the breeding conditions, preparation methods, or even geographical origin. To date, there is no reports on the technological and physical properties of cricket powder (CP).
P.Ł. Kowalczewski +8 more
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Production and export potential of cricket powder in Costa Rica: an exploratory study [PDF]
Journal of Insects As Food and Feed, 2022 Due to its environmental conditions, its efforts towards sustainability and the current cricket rearing activities, the industrial production of edible cricket powder is seen as an economic opportunity for Costa Rica. The feasibility of such a project was explored through a two-stage qualitative research. First, the market needs, product and production
I.M. Bermúdez-Serrano +2 more
exaly +2 more sources
Nutritional value, protein and peptide composition of edible cricket powders
Food Chemistry, 2019There are various indicators, including FAO and EU sources, that edible insects could become one of the solutions to the problem of global food supply. This report was aimed at improving the knowledge on powdered crickets (Acheta domesticus). The analyses of the basic nutritional composition revealed that cricket powders were rich in protein (42.0-45.8%
Magdalena Montowska +3 more
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Mineral profile of cricket powders, some edible insect species and their implication for gastronomy
Journal of Food Composition and Analysis, 2022Masaryk University [MUNI/A/1608/2020]
Pavlína Kosečková +5 more
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Cricket powder as an alternative protein source for broilers based onin vitro digestibility
Journal of Insects as Food and Feed, 2019Pathogen contamination in fishmeal (FM) and the imbalanced amino acid profile in soya meal (SYM) are the disadvantages of the common protein sources in broiler diets. Therefore, FM, SYM and three species of cricket powder ( Acheta domesticus : AD, Gryllus testaceus
A. Kovitvadhi +9 more
openaire +1 more source
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