Results 51 to 60 of about 1,510 (145)

Occurrence of Food Chemical Contaminants in Entomophagy: Implications for Food Safety and Future Risk Assessment—A Scoping Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
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.
Marta Esgalhado, Dayanne da Costa Maynard, Ariana Saraiva, Marjhory Gonçalves Moura, Didem Aybike Haspolat, José Costa, José Manuel Lorenzo, Zsuzsa Farkas, António Raposo, Maria do Céu Costa   +9 more
wiley   +1 more source

CRICKET POWDER (ACHETA DOMESTICA) AS FOOD ADDITIVE FOR PROCESSING OF DRY-FERMENTED POLTURY BARS

, 2021
In the recent years crickets, as well as cricket powder (CP) are interesting food ingredients in the European market. Some benefits of CP are high content of quality proteins, fats, vitamins and minerals and little environmental footprint. The aim of this work was to explore the impact of CP additive (2 and 4 %) on the color characteristics ...
Desislava Borislavova Vlahova-Vangelova, Desislav Balev, Nikolay Delchev Kolev, Dilyana Gradinarska, Stefan Dragoev   +4 more
openaire   +4 more sources

PHYSICOCHEMICAL, OXIDATIVE, AND SENSORY PROPERTIES OF BAKED PORK MEATBALLS FORMULATED WITH CRICKET POWDER AND SPIRULINA AS ALTERNATIVE PROTEINS

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
This study examined the effects of replacing soy protein with cricket powder and spirulina on the compositional, technological, oxidative, and sensory properties of baked pork meatballs.
MARIA M. MOMCHILOVA , DILYANA N. GRADINARSKA-IVANOVA, PETYA B. BOYANOVA , KATYA I. VALKOVA-YORGOVA   +3 more
doaj   +1 more source

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   +1 more source

Bioactive Compounds and Antioxidant Composition of Nut Bars with Addition of Various Edible Insect Flours

Molecules, 2023
Edible insects represent a new functional source of nutrients that can contribute to solving nutritional deficiency problems. The antioxidant potential and bioactive compounds of nut bars with the addition of three edible insects were evaluated.
Dorota Gumul, Joanna Oracz, Stanisław Kowalski, Anna Mikulec, Magdalena Skotnicka, Kaja Karwowska, Anna Areczuk   +6 more
doaj   +1 more source

DMS‐MaPseq and DREEM Analyses Implicate the Critical Role of RNA Structural Dynamics in Turnip Yellow Mosaic Virus Pathogenicity

Advanced Science, Volume 13, Issue 43, 3 August 2026.
RNA structural profiling of Turnip Yellow Mosaic Virus by DMS‐MaPseq and DREEM analyses uncover that viral genome‐wide RSS is highly complicated and heterogeneous, with alternative RSSs widely distributed across the genome. Notably, the viral 3’ tRNA‐like structure adopts alternative conformations in vivo.
Jiaying Zhu, Changhao Li, Chisimbily Onyia, Xindi Li, Xingxing Yan, Songxiao Zhong, Taerin Oh, Xiuren Zhang   +7 more
wiley   +1 more source

Blanching pre-treatment on quality characteristics of cricket powder

Food Research
Cricket powder (CP) is a valuable cricket-based product that has recently been developed and applied in many food products. Postharvest insect processing has a significant impact on CP quality. In this study, the effects of blanching pre-treatment at different temperatures (80, 90, and 100°C) and times (5, 10, and 15 mins) were investigated on the ...
A. Moongngarm, T. Moontree, T. Pranil, P. Loypimai   +3 more
openaire   +1 more source

Spatial‐Scale Evolutionary Bias Sheds Light on the Latitudinal Diversity Gradient

Ecology and Evolution, Volume 16, Issue 8, August 2026.
Using Escherichia coli as a model species, our experimental findings reveal that populations in high‐fitness‐gain geographic regions undergo rapid expansion, competitively excluding populations from low‐fitness‐gain regions. This results in adaptive evolution that is biased toward areas with higher fitness potential.
Haoyuan Wu, Donghui Xu, Yonghua Wu
wiley   +1 more source

Impact of Edible Cricket Consumption on Gut Microbiota in Healthy Adults, a Double-blind, Randomized Crossover Trial

Scientific Reports, 2018
Edible insects are often considered a nutritious, protein-rich, environmentally sustainable alternative to traditional livestock with growing popularity among North American consumers.
Valerie J. Stull, Elijah Finer, Rachel S. Bergmans, Hallie P. Febvre, Colin Longhurst, Daniel K. Manter, Jonathan A. Patz, Tiffany L. Weir   +7 more
doaj   +1 more source

A Lizard Predation Experiment Demonstrates Batesian Ant Mimicry in Camponotus lateralis

Ecology and Evolution, Volume 16, Issue 8, August 2026.
Adaptiveness of ant mimicry was tested in an experimental terrarium with eight glass bowls with three ants each using lizards as real predators (dotted lines show holes; full lines show barriers). Bowls 1, 2, 7, and 8 were stocked with inaccurate and accurate mimics, Bowls 3–6 with the model.
Herbert C. Wagner, Felix Kraker, Heinrich Römer, Kristina M. Sefc   +3 more
wiley   +1 more source