Results 41 to 50 of about 1,730 (159)

Influence of diet on the environmental impacts of cricket powder production

Cleaner Environmental Systems
To meet the required protein intake in human nutrition, it is imperative to explore alternatives to the existing products. The use of insects is an alternative source of protein.
Alejandro Corona-Mariscal, Nelson Sinisterra-Solís, Gabriela Clemente, Ana Flores, Neus Sanjuan   +4 more
doaj   +2 more sources

Using Dried Crickets as a Nutrients and Bioactive Compounds Source in Crispy Vegetable Chips [PDF]

Foods
In general, the acceptance of edible insects by consumers is low. Therefore, the aim of this research was to develop protein supplements from desiccated crickets.
Natcharee Jirukkakul, Areeya Phoolklang
doaj   +2 more sources

Organoleptic characteristics of high‐protein snacks with novel and sustainable ingredients: Cricket flour and carob powder [PDF]

Food Science & Nutrition
Abstract To fulfill consumer trends in sustainable and healthy food choices, this study explored the application of edible insects and carob powder as sustainable and nutritious ingredients in developing a high‐protein snack, known as a protein ball.
Reine Khalil, Zein Kallas, Montserrat Pujolà, Amira Haddarah   +3 more
openaire   +5 more sources

Alternative Proteins Feeding The World: Inclusion Of Cricket Powder In Cereal- Based Products [PDF]

, 2022
With the growing population worldwide and subsequently, the increasing demand for protein from livestock (poultry, fish, pigs and cattle) causes concern and future challenges. Entomophagy (the practice of consuming insects) can be promoted as an alternative and sustainable food source.
Petrie, D.
openaire   +2 more sources

Olfactory Response of Sitophilus zeamais Adults to Odours of Semolina Pasta and Semolina Pasta Enriched with Different Amounts of Acheta domesticus Powder

Insects
The behavioural response of adult maize weevil, Sitophilus zeamais, to different types of semolina pasta enriched or not enriched with increasing proportions (5%, 10%, and 15%) of house cricket (Acheta domesticus) powder was investigated in olfactometer ...
Pasquale Trematerra, Marco Colacci, Maria Cristina Messia, Maria Carmela Trivisonno, Anna Reale, Floriana Boscaino, Giacinto Salvatore Germinara   +6 more
doaj   +3 more sources

Structural equation model of sensory preferences, acceptance, and purchase intentions of a novel food product and their relationship to emotional responses: the case of an instant congee product mixed with cricket protein powder

Cogent Business & Management
Sensory perceptions significantly influence consumer acceptance of innovative food products, including alternative protein sources like house cricket powder.
Peerapong Wongthahan, Amporn Sae-Eaw, Apirachai Wongsriworapon, Phurit Ngoenchai, Sarawut Chandeewanta, Lakkana Hengboriboon   +5 more
doaj   +2 more sources

Influence of cricket powder content and placebo effect on consumers’ acceptance of sweet biscuits

Agronomía Mesoamericana
Introduction. Insect-based foods represent an emerging alternative to conventional food products. Insect powders are an important protein source with reduced ecological impact, though its incorporation into foods should consider effects on sensory ...
Solène Cabagnols, Óscar Acosta-Montoya, Pilar Fallas-Rodríguez   +2 more
doaj   +3 more sources

THE PHYSICOCHEMICAL PROPERTIES OF A COMMERCIAL CRICKET (ACHETA DOMESTICUS) PROTEIN POWDER AS A BASIS FOR ITS USE IN FOOD PRODUCTS

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2023
The present work investigates the stability over time and the possibility of using commercial cricket (Acheta domesticus) protein powder as an ingredient in various food products.
OLGA DRĂGHICI, GEORGIANA-DENISA MARCU
doaj   +1 more source

Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation

Innovative Food Science & Emerging Technologies, 2018
Abstract Recently, the high nutritional value of edible insects attracted the attention of researchers and food industry for their potential use in foods with enhanced nutritional characteristics. In this study cricket (Acheta domesticus) powder was added to wheat flour to obtain bread with enhanced nutritional value.
Andrea Osimani, Vesna Milanović, Federica Cardinali, Andrea Roncolini, Cristiana Garofalo, Francesca Clementi, Marina Pasquini, Massimo Mozzon, Roberta Foligni, Nadia Raffaelli, Federica Zamporlini, Lucia Aquilanti   +11 more
openaire   +2 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