Results 81 to 90 of about 1,730 (159)

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

Evolution of Crematogaster sordidula (Hymenoptera, Formicidae) Ants in the Mediterranean Region During Plio‐Pleistocene Climatic Changes

Zoologica Scripta, Volume 55, Issue 4, Page 615-638, July 2026.
ABSTRACT Understanding insect responses to global climate change involves identifying strategies used during past climate oscillations. Phylogeography offers a powerful framework to unravel how historical climatic and geological events have shaped the spatial genetic patterns of species, providing critical insights into evolutionary processes, whereas ...
Jody H. Voges, Sebastian Salata, Lech Borowiec, Jelena Bujan, Christos Georgiadis, Celal Karaman, Kadri Kiran, Albena Lapeva‐Gjonova, Claude Lebas, Mattia Menchetti, Enrico Schifani, Ahmed Taheri, Bonnie B. Blaimer   +12 more
wiley   +1 more source

Biotechnological approaches to obtain cricket powder hydrolysates for the formulation of innovative bakery products.

, 2021
Edible insects are over 2000 species and are traditionally consumed in different parts of the world (Africa, Asia, Central and South America). They constitute a valid food resource since they are characterized by high nutritional values in terms of ...
Marco Dalla Rosa, Luigi Parrotta, Giacomo Braschi, Rosalba Lanciotti, Oliver Schluter, Francesca Patrignani, Samantha Rossi, Stefano Del Duca   +7 more
core  

Superworm‐Derived Protein Hydrolysate: Functional Properties and Activity Following Enzymatic Processing

Journal of Food Process Engineering, Volume 49, Issue 6, June 2026.
Protein hydrolysate was successfully developed from defatted Zophobas morio flour. The pepsin hydrolysate exhibited superior properties compared to Brauzyn. The hydrolysis process with pepsin achieved a notable hydrolysis degree and yield. Pepsin hydrolysate from Z. morio showed high protein content and solubility.
Cristiani Viegas Brandão Grisi, Lindalva Dantas Peixoto, Paula Izabela Felinto da Costa Cardoso, Priscila Santos Souza, Carolina Lima Cavalcanti Albuquerque, Iris Braz da Silva Araujo, Fábio Anderson Pereira da Silva, Anderson Ferreira Vilela, Maria José de Figueiredo   +8 more
wiley   +1 more source

Green Proteins: A Sustainable Alternative to Animal‐Based Proteins for Global Protein Security

Food Frontiers, Volume 7, Issue 3, May 2026.
This study highlights the drawbacks associated with animal‐based proteins, such as their contribution to greenhouse gas emissions, large‐scale land use, and worsening food insecurity. It suggests that green sources of proteins, including legumes, grains, seeds, leaves, and algae, are possible sustainable alternatives. Shifting towards these plant‐based
Ifrah Usman, Muhammad Afzaal, Ali Imran, Ali Ikram, Muhammad Tayyab Arshad, Ayesha Siddiqua, Maryam Bibi, Ayesha Ibrahim, Reuben Acheampong   +8 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

Are Insects a Feasible Option or Just a Hyped Promise in Ruminant Nutrition? A Systematic Review of What Has Been Done and What Lies Ahead

Veterinary Medicine and Science, Volume 12, Issue 3, May 2026.
Insects are emerging as sustainable alternatives for ruminants. This systematic review evaluates in vitro and in vivo evidence on insect‐based feeds in ruminant nutrition, discussing their outcomes and elucidating underlying mechanisms. Despite promising effects on rumen fermentation, growth, and product quality, inconsistencies related to insect ...
Navid Ghavipanje, Manuel Gonzalez‐Ronquillo, Manuela Renna, Agustín Corral‐Luna, Ahmed Eid Kholif, Mohammad Hasan Fathi Nasri, Einar Vargas‐Bello‐Pérez   +6 more
wiley   +1 more source

Oral toxicity study and skin sensitization test of a cricket

, 2016
Crickets have been attracting considerable interest in the field of nutrition and toxicology due to the global exhaustion of food resulting from a growing population.
Kim, Hye Jin, Song, Kyung Seuk, Ryu, Hyeon Yeol, Lee, Somin, Ko, Hyuk Ju, Ahn, Kyu Sup, Lee, Jin Kyu, Cho, Myung-Haing, Lim, Jeong Ho, Lee, Sang Sik, Kim, Eun Mi, Ahn, Mi Young   +11 more
core   +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

Innovative Processing Technologies for Clean‐Label Liquid Foods With High Protein Content: Advances in Process Development and Quality Evaluation

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The demand for protein‐based liquid foods is increasing due to growing awareness of the impact of diet on human health. This trend has prompted the food industry to explore minimal processing technologies that ensure both safety and clean‐label appeal.
Jerish Joyner Janahar, Dibyakanta Seth, V. M. Balasubramaniam   +2 more
wiley   +1 more source