Exploiting Agri-Food Waste as Feed for Tenebrio molitor Larvae Rearing: A Review

K Kotsou, T Chatzimitakos, V Athanasiadis, E Bozinou… - Foods, 2024 - mdpi.com
The agri-food industry generates substantial amounts of waste, including by-products and
residues. The increasing demand for sustainable and eco-friendly practices in the agri-food …

Fatty Acid Profile and Escherichia coli and Salmonella sp. Load of Wild-Caught Seaweed Fly Fucellia maritima (Haliday, 1838) (Diptera: Anthomyiidae)

F Lourenço, R Calado, M Pinho, MR Domingues… - Insects, 2024 - mdpi.com
Simple Summary The aquaculture industry is expected to grow in the coming years, and this
means more sustainable ways are urgently needed to feed cultured animals. Insects are a …

Validation of Diets with Tomato Pomace in Complete Cycle Breeding of Tenebrio molitor (L.) (Coleoptera: Tenebrionidae)

F Baldacchino, A Spagnoletta, F Lamaj, ML Vitale… - Insects, 2024 - mdpi.com
Simple Summary Yellow mealworm farming (Tenebrio molitor, Linnaeus, 1758) for food and
feed is considered a more sustainable protein production method than livestock farming …

Combined Dietary Supplementation of Tenebrio molitor Larvae and Chitosan in Growing Pigs: A Pilot Study

C Zacharis, E Bonos, C Voidarou, G Magklaras… - Veterinary …, 2024 - mdpi.com
Simple Summary Currently, the worldwide livestock sector is facing the problem of
producing sufficient feed resources. Alternative sources of proteinaceous ingredients are …

Utilization of Rearing Residue of The Peach Fruit Fly, Bactrocera zonata for Breeding the Yellow Mealworm, Tenebrio molitor

RS Hassan, TM Sileem, WAA Sayed - Egyptian Academic Journal …, 2024 - journals.ekb.eg
Valorisation of rearing residue of peach fruit flies (PFF) Bactrocera zonata into high-value
products by yellow mealworm (YMW) Tenebrio molitor could consider a sustainable strategy …

Effects of Tomato Pomace on Baking Properties of Wheat Flour and Bread Quality

CM CANJA, A MAIER, V PĂDUREANU, A MĂZĂREL… - 2024 - fruit-technology.ro
The aim of this study was to investigate the properties of tomato pomace by-products by
incorporating them in powder form into new bread products to improve their properties …