Results 31 to 40 of about 1,510 (145)
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 +2 more
openaire +2 more sources
EFFECT OF CRICKET POWDER ADDITION ON 1H NMR MOBILITY AND TEXTURE OF PORK PÂTÉ [PDF]
Journal of microbiology, biotechnology and food sciences, 2019 Cricket powder (CP), rich in protein, fat, vitamins and minerals, is potentially a valuable additive for the production of food. While being relatively poorly studied in terms of its technological properties, this raw material has already found acceptance from organizations such as EU or FAO.
Walkowiak, Katarzyna +3 more
openaire +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 +4 more
doaj +1 more source
Foods, 2023 Crickets are known to be a promising alternative protein source. However, a negative consumer bias and an off-flavor have become obstacles to the use of these insects in the food industry.
Edward +6 more
doaj +1 more source
PLoS ONE, 2020 The house cricket, Acheta domesticus L. (Orthoptera: Gryllidae) is one of the most important species of industrialized insects in the United States.
Juan A Morales-Ramos +3 more
doaj +1 more source
Foods, 2021 Addition of edible insects to food products may improve the nutritional status but can also influence their techno-functional properties. This study investigates the impact of supplementing wheat flour by cricket flour or paste at different levels (5–15%)
Habiba Khatun +3 more
doaj +1 more source
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 +8 more
doaj +1 more source
Frontiers in Sustainable Food Systems, 2023 The sustainability of food systems is of growing concern worldwide, so insects are a growing source of animal proteins for food and feed. Among insect species, the house cricket, Acheta domesticus, is a promising option from a sustainability point of ...
Filippo Marzoli +7 more
doaj +1 more source
, 2021 As the population grows, the food industry is focusing on alternative sources of protein as insect flours. Cricket powder (Acheta domestica) is a source of suitable energy, such as proteins, fatty acids, vitamins, minerals, in the meantime requires less land and water and has better feed conversion compared to the conventional livestock.
Desislava Borislavova Vlahova-Vangelova +4 more
openaire +3 more sources
Foods, 2019 Microbiological, nutritional and bioactive properties of edible powders obtained from Acheta domesticus (house cricket) and Tenebrio molitor (mealworm) were investigated.
Concetta Maria Messina +8 more
doaj +1 more source