Results 71 to 80 of about 1,730 (159)

EFFECT OF CRICKET POWDER ADDITION ON TECHNOLOGICAL PROPERTIES AND QUALITY OF SAUSAGES

Journal of microbiology, biotechnology and food sciences
Edible insects are increasingly explored as alternative protein sources for the feed and food industry due to their potential for sustainable, high-quality protein production. The use of a powdered form of an insect in a ready-to-eat food can increase the willingness to consume insects. This study evaluates the chemical composition, colour, texture and
Adam Kovál, Sarka Nedomova, Jan Slováček, Ivica Kos, Veronika Božena Hendrychová, Petr Kouřil, Andrea Roztočilová   +6 more
openaire   +1 more source

Extraction of lipids from insect powders using a one-step organic solvent extraction process

Future Foods, 2021
The extraction efficiency, fatty acid profiles (FAP) and classes of lipids separated from insect powders by a one-step process were studied. Hexane (H), chloroform (C), methyl-tert-butyl ether (MTBE), and 3:2 hexane-isopropanol (HI) were used as ...
Alleda Rose, Jacek Jaczynski, Kristen Matak   +2 more
doaj   +1 more source

Dehydration-Induced Changes in physical and volatile characteristics of house cricket (Acheta domesticus) powder [PDF]

This study evaluated changes in the physical properties of cricket powder during dehydration, under parameters consistent with EFSA scientific opinions and wider international practices. Freeze-drying for 24 h resulted in cricket powder with 3.96 g/100 g
Chatzifragkou, Afroditi, Knott, Geoffrey, Rudlin, Susan, Lignou, Stella, Elliott, Ruan   +4 more
core   +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

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

High nitrogen loading impacts the temperature‐size rule and heat tolerance in a nettle‐feeding butterfly

Functional Ecology, Volume 40, Issue 7, Page 2011-2022, July 2026.
Read the free Plain Language Summary for this article on the Journal blog. Abstract Host‐plant quality and ambient temperature are key environmental drivers of herbivorous insect performance, affecting growth, development, and survival. While temperature accelerates physiological processes in ectothermic insects, nutrient limitation in host plants can ...
Berber M. J. W. Meulepas, Thomas Merckx, Hans Van Dyck, Dirk Maes, Wilco C. E. P. Verberk   +4 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

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

The Effect of Heterospecific Song and Anthropogenic Sound on the Development of Life History Traits in a Field Cricket

Ethology, Volume 132, Issue 7, Page 466-476, July 2026.
We raised fall field crickets in acoustic environments of silence, their own song, traffic noise, or the song of the recently introduced Japanese burrowing cricket and measured development, size, and adult survival. We found that crickets reared with burrowing cricket song developed more quickly than crickets reared in silence.
Troy A. Bowers, Susan N. Gershman
wiley   +1 more source

EVALUATION OF GLUTEN-FREE BARS MADE WITH HOUSE CRICKET (ACHETA DOMESTICUS) POWDER

Journal of microbiology, biotechnology and food sciences, 2023
The use of insects is a modern trend in the food industry with a positive impact on ecology and sustainability. Not only the popularity of eating whole insects is growing among consumers, but also products with an insect component are preferred more. It is also used in foods for special nutrition.
Martina Pecova, Alexandra Tauferova, Matej Pospiech, Marie Bartlova, Bohuslava Tremlova   +4 more
openaire   +1 more source