Results 181 to 186 of about 13,633 (186)

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
Krzysztof Smarzynski, Paulina Şarbak, Paweł Jezowski   +2 more
exaly  

Cricket powder (Acheta domesticus) as a lean pork meat replacer in cooked sausages

2023
Vlahova-Vangelova, Desislava, Balev, Desislav, Kolev, Nikolay   +2 more
openaire   +1 more source

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

Molecules
Magdalena Gantner, Anna Sadowska, Anna Piotrowska   +2 more
exaly  

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

Foods
Maria Baranowska, Monika Małkowska-Kowalczyk, Justyna Ziajka   +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
Patiwit Loypimai, Thorung Pranil, Anuchita Moongngarm   +2 more
exaly