Results 61 to 70 of about 1,510 (145)

Gluten‐Free Cakes With Locusta migratoria as a Protein Source: Volatile Profile, Quality, Nutritional, and Sensory Attributes

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
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.
Ceyda Dadalı, Yağmur Özcan
wiley   +1 more source

THE EFFECT OF THE CRICKET POWDER ADDITION ON THE CHEMICAL COMPOSITION OF PORK SAUSAGES

Journal of microbiology, biotechnology and food sciences
This study investigated the addition of cricket powder to pork sausages and its impact on the chemical composition, amino acid, and fatty acid profiles. Three experimental groups were prepared with different concentrations of cricket powder: a control group without the addition of cricket powder, E1 with the addition of 2% cricket powder, and E2 with ...
Adriana Pavelková, Peter Hascik
openaire   +1 more source

Enrichment of Gluten‐Free Fresh Pasta With Cricket Flour: Technological and Nutritional Quality

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
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 ...
Carlos Gabriel Arp, Stefano Zardetto, Alyssa Hidalgo, Gabriella Pasini   +3 more
wiley   +1 more source

Spirulina (Arthrospira platensis), Chlorella (Chlorella vulgaris) and House Cricket (Acheta domesticus) as Non-Conventional Sources of Protein for Fortification of Sponge Cake

Applied Sciences
Enriching bakery products with highly nutritious ingredients, such as microalgae and insect powder, is a promising strategy for developing functional foods.
Izabela Podgórska-Kryszczuk, Ewelina Zielińska, Dawid Ramotowski   +2 more
doaj   +1 more source

Nutritional Profile, Techno‐Functional, and Thermal Properties of Wheat Flour Enriched With Yellow Mopane Worm (Gonimbrasia belina) Powder

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Yellow mopane worm powder enhanced the nutritional and functional properties of wheat‐based composite flours by increasing protein, lysine, and mineral contents. Substitution levels up to 15% maintained pasting characteristics comparable to wheat flour, highlighting its suitability for the development of nutrient‐dense cereal products.
Tina Sinethemba Bebe, Vusi Vincent Mshayisa, Lusani Norah Vhangani, Mpho Edward Mashau   +3 more
wiley   +1 more source

Factors affecting customer attitudes towards alternative cricket protein and the concept of novel products in China and Thailand

CyTA - Journal of Food
This research aims to compare the relationship of factors that influence Thai and Chinese consumers’ perception and emotional responses towards cricket protein powder and to evaluate consumers’ needs for novel food products based on cricket protein ...
Peerapong Wongthahan, Sarawut Chandeewanta, Karan Phromthep, Lakkana Hengboriboon   +3 more
doaj   +1 more source

Cricket-Enriched Oat Biscuit: Technological Analysis and Sensory Evaluation

Foods, 2020
Insect-containing products are gaining more space in the market. Bakery products are one of the most promising since the added ground insects can enhance not only the nutritional quality of the dough, but technological parameters and sensory properties ...
Barbara Biró, Mária Anna Sipos, Anikó Kovács, Katalin Badak-Kerti, Klára Pásztor-Huszár, Attila Gere   +5 more
doaj   +1 more source

Manufacturing‐Driven Programming of Carbon Interfaces via Controlled Densification for Solid‐State Sodium Storage

Battery Energy, Volume 5, Issue 4, July 2026.
ABSTRACT Interfacial instability in solid‐state sodium storage is largely dictated by uneven ion flux and localized degradation, while its control through manufacturing parameters remains limited. Here, controlled densification is employed to regulate interfacial structure and sodium‐ion behavior in nitrogen‐doped bio‐derived carbon electrodes ...
Fitra Ari Aditya, Fissilmi Zetta Dzakiyah, Muhammad Ilham Rizky Maulana, Evan Cahya Putra, Mutiara Tabitha Kamal, Antonia Anetha Binar Bulan, Maeza Dhenta Purniawan, Sahrul Ramadani, Adam Gilbran, Abbas Ali Iftikhar Hussain, Xiong Wen (David) Lou, Cancio Monteiro   +11 more
wiley   +1 more source

Parental Social Environment Has no Effect on Offspring Development in the Dung Beetle: A Test of Adult Sex Ratio Effects

Ecology and Evolution, Volume 16, Issue 7, July 2026.
We investigated whether adult sex ratio (ASR) induces transgenerational plasticity in the dung beetle Onthophagus taurus via germline transmission or behavioral parental investment. Although varying ASR treatments significantly altered parental contest and courtship behaviors, utilizing a novel egg‐transplantation protocol revealed no ASR‐induced ...
Lisheng Zhang, Sudeshna Chakraborty, Tamás Székely, Jan Komdeur   +3 more
wiley   +1 more source

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