Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder [PDF]
Foods, 2019 Cricket powder (CP) contains significant amounts of protein, fat (including unsaturated fatty acids), and fiber, as well as vitamins and minerals. The high nutritional value and low price make it an interesting addition to food production.
Adamina Duda +4 more
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Contributions of protein and milled chitin extracted from domestic cricket powder to emulsion stabilization [PDF]
Current Research in Food Science, 2019 Interfacial and emulsifying properties of fractionated cricket powder were assessed to identify whether emulsification properties originate from protein or chitin particles.
Andrew Hirsch +3 more
doaj +4 more sources
Foods, 2022 Insect powders used in food products may lower the overall quality when compared to conventional counterparts. This preliminary study was used to develop and evaluate insect-based food products and to utilize them in a future consumer test. Pork sausage,
Isaac Ho +5 more
doaj +3 more sources
Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder [PDF]
Foods, 2020 Edible insects have always been consumed by humans and nowadays they are looked at with interest by the research community as a means to produce food at low environmental cost for a growing and increasingly demanding population. A large number of different species are edible, and they can contribute fats, protein, fibre, vitamins, and minerals to the ...
Marina Carcea
exaly +6 more sources
Use of House Cricket (Acheta domesticus) Powder in Yoghurt Products
FoodsThis study aims to implement and increase values regarding the use of cricket powder in food. This is due to the need to increase the range of products enriched with cricket powder in order to increase the market and acceptance of insects in the diet ...
Kinga Karwacka +5 more
doaj +3 more sources
Comparison of Cricket Protein Powder and Whey Protein Digestibility
MoleculesWith the global population projected to reach nine billion by 2050, the search for alternative protein sources has become critical. This study evaluated the digestibility of cricket protein powder compared with that of whey protein powder.
Barbora Lampová +3 more
doaj +3 more sources
Effect of tray drying temperature and drying time on properties of cricket powder [PDF]
E3S Web of ConferencesThis research studied the production of cricket powder via tray drying and powdering processes by investigating the effect of drying temperature of 80, 90, 100oC and drying time ranging of 30 - 240 min on the properties of cricket powder. The drying rate
Simasatitkul Lida +3 more
doaj +2 more sources
Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production [PDF]
Foods, 2020 The bacterial community profile of cricket powder highlighted the presence of four main genera: Bacteroides spp., Parabacteroides spp., Lactococcus spp., and Enterococcus spp.
Viola Galli +3 more
doaj +3 more sources
The use of edible insects in human food. [PDF]
J Sci Food AgricAbstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
de Oliveira PB +5 more
europepmc +2 more sources
Effect of Acheta domesticus Powder Incorporation on Nutritional Composition, Technological Properties, and Sensory Acceptance of Wheat Bread [PDF]
InsectsThe fortification of bakery products with alternative protein sources, including edible insects, offers a promising approach to improving nutritional quality while addressing sustainability challenges.
Agnieszka Orkusz, Martyna Orkusz
doaj +2 more sources