Results 171 to 180 of about 13,633 (186)

Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation

Innovative Food Science & Emerging Technologies, 2018
Abstract Recently, the high nutritional value of edible insects attracted the attention of researchers and food industry for their potential use in foods with enhanced nutritional characteristics. In this study cricket (Acheta domesticus) powder was added to wheat flour to obtain bread with enhanced nutritional value.
Andrea Osimani, Vesna Milanović, Federica Cardinali, Andrea Roncolini, Cristiana Garofalo, Francesca Clementi, Marina Pasquini, Massimo Mozzon, Roberta Foligni, Nadia Raffaelli, Federica Zamporlini, Lucia Aquilanti   +11 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

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

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

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

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

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
Ryan Ardoin, Brian D Marx, Witoon Prinyawiwatkul   +2 more
exaly  

Optimal Ultrasound–Assisted Extraction of Concentrated Protein from Cricket Powder

Science & Technology Asia, 30, 1, 271 ...
openaire   +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
Isaac Ho, Attila Gere, Samir Amin
exaly  

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

LWT - Food Science and Technology, 2020
Francesca Patrignani, Luigi Parrotta, Stefano Del Duca   +2 more
exaly  

Evaluating US Consumers' Perception of Foods Made with Cricket Powder

2022
openaire   +1 more source

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

Foods, 2022
Panumas Somjid, Worawan Panpipat, Ling-Zhi Cheong   +2 more
exaly