Results 31 to 40 of about 1,730 (159)

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   +3 more sources

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

Current Research in Food Science
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 
Hui Ye
exaly   +6 more sources

Enhancing nutritional and functional properties of gluten-free Riceberry rice pasta supplemented with cricket powder using D-optimal mixture design [PDF]

Frontiers in Sustainable Food Systems
The study aimed to develop gluten-free Riceberry rice pasta supplemented with cricket powder using a twin-screw extruder, contributing valuable knowledge to increasing the nutritional value of pasta through sustainable practices, nutritional enhancement,
Jirayu Musika, Chutikarn Kapcum, Pimchada Itthivadhanapong, Thanawan Musika, Pannapa Hanmontree, Sumeth Piayura   +5 more
doaj   +4 more sources

Effect of cricket protein powders on dough functionality and bread quality

Cereal Chemistry, 2023
AbstractBackground and ObjectivesThe enrichment of foods with insect proteins has gained interest; however, more research is needed to understand how different insect protein functionalities impact food systems. The objective of this study was to understand the effect of cricket protein powder on mixing, pasting, and dough development characteristics ...
Mayra Perez‐Fajardo, Scott R. Bean, Hulya Dogan   +2 more
openaire   +2 more sources

Rapid Identification of Edible Insect Species in Food Using MALDI-TOF Mass Spectrometry. [PDF]

Rapid Commun Mass Spectrom
ABSTRACT Rationale Edible insects are emerging as sustainable, nutritious ‘foods of the future’ and are gradually introduced to the European market as novel foods. Ensuring consumer safety and preventing fraud requires legal regulation, which in turn depends on reliable analytical methods.
Straka D, Meledina A, Smirnova TA, Hajslova J, Kourimska L, Kulma M, Sebelova K, Pospisil O, Kopecka A, Kuckova S.   +9 more
europepmc   +2 more sources

Evaluating US Consumers' Perception of Foods Made with Cricket Powder

, 2022
Expanding the consumption of edible insects has been proposed as a strategy for global food security due to their sustainability of production and high nutritional value. In the U.S.A., the idea of eating insects is generally unappealing.
Ardoin, Ryan Paul
openaire   +3 more sources

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
This study was conducted to evaluate three different food products containing cricket powder for consumer acceptability, emotional response, satiety, and plate waste.
Isaac Ho, Adelynn Peterson, Jack Madden, Kylie Wai, Ruta Lesniauskas, Jeff Garza, Attila Gere, Samir Amin, Amy Lammert   +8 more
doaj   +2 more sources

Increasing the Acceptability of Insect-Based Foods as Future Foods: A Comprehensive Review of Barriers, Strategies, and Pathways to Mainstream Adoption. [PDF]

Compr Rev Food Sci Food Saf
ABSTRACT Edible insects are increasingly recognized for their high nutritional value and favorable environmental profile, yet their acceptance (defined as the continuum from willingness to try and purchase to repeated consumption) in Western and globalized food systems remains limited by cultural, sensory, regulatory, and economic barriers.
Suarez JMA, Liceaga AM.
europepmc   +2 more sources

The use of edible insects in human food. [PDF]

J Sci Food Agric
Abstract 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, Fonseca HC, Vieira CR, de Carvalho GGP, Dos Coimbra JSDR, de Carvalho Mesquita BMA.   +5 more
europepmc   +2 more sources

Physicochemical Characteristics of Biochar from Waste Cricket Chitin (Acheta domesticus)

Molecules, 2022
The properties of biochar (BC) from crustacean chitin are relatively well understood, while there are few studies on BC from insect chitin. This study presents the characterization and phytotoxic assessment of BC produced from crickets and cricket chitin.
Krzysztof Różyło, Katarzyna Jędruchniewicz, Patrycja Krasucka, Wojciech Biszczak, Patryk Oleszczuk   +4 more
doaj   +2 more sources