Results 21 to 30 of about 424,526 (140)

Physicochemical and sensory properties of cookies with cricket powder as an alternative snack to prevents iron deficiency anemia and chronic energy deficiency

Applied Food Research
Cricket contains high protein content, making them a valuable resource for enhancing nutritional properties of cookies for prevents Iron Deficiency Anemia (IDA) and Chronic Energy Deficiency (CED) in female adolescents.
Fitriyono Ayustaningwarno, Azzahra Mutiara Ayu, Layyinatus Syiffah, Hana Muthia, Filzah Afdha Amalina, Diana Nur Afifah, Yora Nindita, Nani Maharani, Nurmasari Widyastuti, Gemala Anjani, Dewi Marfu'ah Kurniawati, Ninik Rustanti, Mursid Tri Susilo, Etika Ratna Noer, Angga Rizqiawan   +14 more
doaj   +3 more sources

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

Current Research in Food Science
Qiuming Chen, Hui Ye
exaly   +2 more sources

Occurrence of Food Chemical Contaminants in Entomophagy: Implications for Food Safety and Future Risk Assessment-A Scoping Review. [PDF]

Compr Rev Food Sci Food Saf
ABSTRACT Entomophagy is increasingly recognized as a sustainable alternative to conventional protein sources due to its low environmental impact. However, ensuring its safety requires careful evaluation of chemical contaminants of food safety concern.
Esgalhado M, Maynard DDC, Saraiva A, Moura MG, Haspolat DA, Costa J, Lorenzo JM, Farkas Z, Raposo A, Costa MDC.   +9 more
europepmc   +2 more sources

Safety of Acheta domesticus (house cricket) spray-dried powder as a Novel food pursuant to Regulation (EU) 2015/2283. [PDF]

EFSA J
Abstract Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the safety of a spray‐dried powder from house cricket (Acheta domesticus) as a novel food (NF) pursuant to Regulation (EU) 2015/2283.
EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Turck D, Bohn T, Cámara M, Castenmiller J, De Henauw S, Jos Á, Maciuk A, Mangelsdorf I, McNulty B, Naska A, Pentieva K, Siani A, Thies F, Aguilera-Gómez M, Frenzel T, McArdle HJ, Moldeus P, Neuhäuser-Berthold M, Schlatter JR, van Loveren H, Favata A, Rivero-Pino F, Ververis E, Hirsch-Ernst KI.   +25 more
europepmc   +2 more sources

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

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, Adelynn Peterson, Jack Madden, Evan Huang, Samir Amin, Amy Lammert   +5 more
doaj   +1 more source

Cricket in the Eighteenth Century [PDF]

, 2011
The chapter places the formative development of cricket during the eighteenth century within it's contemporary social and cultural ...
Light, Rob, Cambridge University Press
core   +3 more sources

Enrichment of Gluten-Free Fresh Pasta With Cricket Flour: Technological and Nutritional Quality. [PDF]

Food Sci Nutr
Gluten‐free fresh pasta was formulated with increasing levels of Acheta domesticus flour (0%–10%). Nutritional composition, cooking performance, color, texture, and in vitro digestibility were evaluated. Consumer perception revealed acceptable sensory quality up to 5.8% inclusion, highlighting cricket flour as a promising ingredient for protein ...
Arp CG, Zardetto S, Hidalgo A, Pasini G.
europepmc   +2 more sources

Gluten-Free Cakes With <i>Locusta migratoria</i> as a Protein Source: Volatile Profile, Quality, Nutritional, and Sensory Attributes. [PDF]

Food Sci Nutr
This study evaluated the effects of locust powder (LP) and defatted locust powder (DFLP), used as rice flour substitutes at 10%, 15%, and 20% levels, on volatile profile, quality, nutritional, microbiological, and sensory properties of gluten‐free (GF) cakes.
Dadalı C, Özcan Y.
europepmc   +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

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, Manuel Venturi, Niccolò Pini, Lisa Granchi   +3 more
doaj   +1 more source

KERAPATAN DAN VIABILITAS SPORA BEAUVERIA BASSIANA (BALS.) AKIBAT SUBKULTUR DAN PENGAYAAN MEDIA, SERTA VIRULENSINYA TERHADAP LARVA PLUTELLA XYLOSTELLA (LINN.)

Jurnal Hama dan Penyakit Tumbuhan Tropika, 2012
Density and  viability of spores  of  Beauveria bassiana (Bals.) Vuill. due to sub-cultures and media enriched, and  its virulence against larvae of Plutella xylostella (Linn.) This laboratory research was conducted to determine density and  viability of
Siti Herlinda, Muhamad Darma Utama, Yulia Pujiastuti, dan Suwandi .
doaj   +1 more source