Results 71 to 80 of about 1,510 (145)

Acute Exposure to Traces of Chlorantraniliprole Does Not Alter Antipredator Behaviour in Wild Crickets

Ecology and Evolution, Volume 16, Issue 7, July 2026.
We tested whether acute, residue‐level exposure to a widely used insecticide alters antipredator behaviour in wild field crickets. Using a field‐based behavioural assay, we found no detectable effects on escape speed or re‐emergence latency over the days following exposure.
Emily Gilford, Miranda Johnstone, Mark Pitt, Rolando Rodríguez‐Muñoz, Chris Bass, Tom Tregenza, Bram Kuijper   +6 more
wiley   +1 more source

Feeding the Future: Next‐Generation Nutritional Frontiers—Innovations, Technologies, and Transformative Pathways for Sustainable Global Food Systems

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Next‐generation food technologies—precision fermentation, cultivated (cell‐based) meat and seafood, plant‐based and mycoprotein innovations, biofortification and functional food engineering, and three‐dimensional (3D) food printing—are converging to address rising global food demand, persistent micronutrient deficiencies affecting approximately 2 ...
Zakari Adeiza David, Kareem Sarafadeen Olateju, Audu Godwin Amoka, Mustapha Omenesa Idris, Adefila Adebimpe Moyosore   +4 more
wiley   +1 more source

Tailoring bioactive properties of cricket powder through optimized hydrolysis using pineapple rhizome-derived bromelain

Future Foods
Crickets are rich in nutrients, but their direct consumption remains limited; thus, transforming them into hydrolyzed products may enhance their applicability.
Pilanee Vaithanomsat, Phornphimon Janchai, Nutthamon Boonlum, Chanaporn Trakunjae, Waraporn Apiwatanapiwat, Antika Boondaeng, Hataitip Nimitkeatkai, Amnat Jarerat   +7 more
doaj   +1 more source

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

Meat analogue preparation from cricket and rice powder mixtures with controlled textural and nutritional quality by freeze alignment technique

Food Chemistry: X
The rising demand for sustainable protein sources has encouraged interest in alternative food products like meat analogues. This study explores formulating meat analogues using cricket powder (CP) and rice flours, comparing them with soy protein-based ...
Kyuya Nakagawa, Ratchanon Chantanuson, Parinya Boonarsa, Nidthaya Seephua, Sirithon Siriamornpun   +4 more
doaj   +1 more source

Characteristics and Bioactivities of Protein Hydrolysate from Cricket (Acheta domesticus) Powder Defatted Using Ethanol with Aid of Vacuum Impregnation

Foods
Cricket is a potential proteinaceous source used for protein hydrolysate (PH) preparation, having several biological activities. Nevertheless, cricket has high lipid contents, which are susceptible to oxidation during PH preparation.
Lalita Chotphruethipong, Theeraphol Senphan, Avtar Sigh, Pilaiwanwadee Hutamekalin, Pornpot Nuthong, Soottawat Benjakul   +5 more
doaj   +1 more source

Nutritional, structural, physicochemical and techno-functional properties of wheat-cricket (Acheta domesticus) composite flours

Discover Food
The incorporation of edible insect powders offers a sustainable approach to enhance the nutritional and functional quality of cereal-based foods.
Vusi Vincent Mshayisa, Thabile Bongiwe Biyela, Phathutshedzo Netsianda, Lamla Mayekiso, John Kinyuru   +4 more
doaj   +1 more source

THE EFFECT OF THE CRICKET POWDER ADDITION (ACHETA DOMESTICUS) ON THE QUALITY OF PORK PÂTÉS

Journal of microbiology, biotechnology and food sciences
The increasing global demand for sustainable protein sources highlights the need to explore alternative ingredients in food systems. This study evaluated the effect of incorporating varying levels (2.5%, 5%, and 7.5%) of cricket powder (Acheta domesticus) into pork pâté formulations on their chemical composition (moisture, protein, fat, and cholesterol)
Adriana Pavelková, Ondrej Bučko, Peter Hascik   +2 more
openaire   +1 more source

Determination of the shelf life of cricket powder and effects ofstorage on its quality characteristics

Korean Journal of Food Preservation, 2016
This study was carried out to determine the shelf-life of cricket powder and investigate the changes in its qualityduring storage. To determine the shelf-life, cricket powder was stored at temperatures of 25, 35, and 40℃ for 6 months. The changes in quality parameters of the cricket powder, such as moisture content, color, acid value, volatile ...
Dae-Hyun Kim, Eun-Mi Kim, Yoon-Je Chang, Mi-Young Ahn, Yong-Hwan Lee, Jin Ju Park, Jeong-Ho Lim   +6 more
openaire   +2 more sources

Fortification of cricket and silkworm pupae powders to improve nutritional quality and digestibility of rice noodles

Food Chemistry: X
To improve the nutritional value and biofunctionalities of traditional rice noodles, this study focused on the effects of incorporating cricket powder (CP) and silkworm pupae powder (SP) on the protein content and digestibility, starch digestibility, and antioxidant potential, as well as the sensory and cooking qualities of rice noodles.
Hua Li, Yu Liu, Nidthaya Seephua, Chuenjit Prakitchaiwattana, Rui-Xin Liu, Ju-Sheng Zheng, Sirithon Siriamornpun   +6 more
openaire   +3 more sources