Results 21 to 30 of about 13,558 (194)

Effect of tray drying temperature and drying time on properties of cricket powder [PDF]

E3S Web of Conferences
This 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, Thongprom Kittisak, Jaroensang Thunyapisit, Im-orb Karittha   +3 more
doaj   +2 more sources

RBA4SDS - Risk-benefit assessment for sustainable dietary shifts. [PDF]

EFSA J
Abstract Diets are evolving to cope with the ecological transition and reduce the environmental impact of agri‐food systems. The alternatives currently available will influence the nutritional content of diets and will also change consumers' exposure to microbiological and chemical hazards.
European Food Safety Authority (EFSA), Pavlić M, Boué G.   +2 more
europepmc   +2 more sources

Evaluation of the Effects of Drying Techniques on the Physical and Nutritional Characteristics of Cricket (Gryllus bimaculatus) Powder for Use as Animal Feedstuff [PDF]

Insects
This study aimed to evaluate the effects of three drying methods, namely sun drying, microwave–vacuum drying, and hot-air-oven drying, on the physical and nutritional properties of cricket powder for use in poultry feed.
Warin Puangsap, Padsakorn Pootthachaya, Mutyarsih Oryza, Anusorn Cherdthong, Vibuntita Chankitisakul, Bundit Tengjaroensakul, Pheeraphong Phaengphairee, Sawitree Wongtangtintharn   +7 more
doaj   +2 more sources

Technological Performance of Cricket Powder (Acheta domesticus L.) in Wheat-Based Formulations. [PDF]

Insects, 2022
The recent socio-economic situation requires producers to change the composition of basic foods. The aim of this study was to assess the technological properties of wheat flour enriched with cricket powder (CP) (at 5%, 10%, and 20% levels) for the development of bread and pasta.
Bresciani A, Cardone G, Jucker C, Savoldelli S, Marti A.   +4 more
europepmc   +4 more sources

Fermentation of House Crickets (Acheta domesticus): Boosting Quality and Functionality in Cricket-Based Food Ingredients [PDF]

Foods
This review examines the nutritional and functional potential of Acheta domesticus, the impact of fermentation on its biochemical and microbiological properties, and its application in food ingredients and products.
Seyed Mohammad Hasan Haghayeghi, Andrea Osimani, Lucia Aquilanti   +2 more
doaj   +2 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 ...
Carcea M.
europepmc   +5 more sources

Nutritional and Microbial Quality of Edible Insect Powder from Plant-Based Industrial By-Product and Fish Biowaste Diets [PDF]

Foods
Edible insect powder, particularly from the cricket Acheta domesticus L., is a promising sustainable alternative to traditional livestock-derived protein.
Rafaela Andrade, Luisa Louro Martins, Miguel Pedro Mourato, Helena Lourenço, Ana Cristina Ramos, Cristina Roseiro, Nelson Pereira, Gonçalo J. Costa, Raphael Lucas, Nuno Alvarenga, João Reis, Ana Neves, Margarida Oliveira, Igor Dias, Marta Abreu   +14 more
doaj   +2 more sources

Effects of cricket powder on structural and mechanical properties of soy protein isolate extrudates. [PDF]

Curr Res Food Sci
This study investigated the impact of cricket powder (CP) incorporation on the structural and mechanical properties of soy protein isolate (SPI) extrudates. The physicochemical properties of CP, rheological properties of SPI-CP blends and their potential structuring properties were evaluated. The results showed that CP had a high protein content (72.10 
Wang Z, Deng Q, Zhou Y, Qi X, Lau L, He Y, He Z, Zeng M, Chen Q, Chen J, Ye H.   +10 more
europepmc   +5 more sources

Protein quality and physicochemical properties of commercial cricket and mealworm powders [PDF]

Journal of Food Science and Technology, 2019
The pressing need for protein supply growth gives rise to alternative protein sources, such as insect proteins. Commercial cricket and mealworm powders were examined for their protein quality, surface charge and functional attributes. Both insect powders had similar proximate compositions with protein and ash contents of ~ 66% db (dry weight basis) and
Andrea K, Stone, Takuji, Tanaka, Michael T, Nickerson   +2 more
openaire   +2 more sources

Formulation of Protein-Rich Chocolate Chip Cookies Using Cricket (Acheta domesticus) Powder

Foods, 2022
In the Western world, the successful introduction of insect consumption may need awareness of insect ingredient benefits, and consumers’ anticipation of insect-based foods with sensory quality is crucial. The objective of this study was to develop protein-rich nutritional chocolate chip cookies (CCC) from cricket powder (CP) and analyze their ...
Ricardo S. Aleman, Jhunior Marcia, Shirin Kazemzadeh Pournaki, Isabel Borrás-Linares, Jesus Lozano-Sanchez, Ismael Montero Fernandez   +5 more
openaire   +5 more sources