Could insects be an alternative food source? A comprehensive review
Abstract According to the United Nations, more than 800 million people are exposed to
starvation. It is predicted that the world population will face much more serious starvation for …
starvation. It is predicted that the world population will face much more serious starvation for …
[HTML][HTML] Quality and staling characteristics of white bread fortified with lysozyme-hydrolyzed mealworm powder (Tenebrio molitor L.)
SH Pyo, CR Moon, SW Park, J Choi, JD Park… - Current Research in …, 2024 - Elsevier
Edible insects have a low environmental impact but are rich in nutrients and have been
promoted as alternative protein sources. However, adding insect flour to bread negatively …
promoted as alternative protein sources. However, adding insect flour to bread negatively …
[HTML][HTML] Variation of volatile compounds and sensory profile for Protaetia brevitarsis larvae fermented with lactic acid bacteria and yeast
This study aimed to investigate the correlation between the composition of volatile
compounds, consumer acceptance, and drivers of (dis) liking of Protaetia brevitarsis larvae …
compounds, consumer acceptance, and drivers of (dis) liking of Protaetia brevitarsis larvae …
[HTML][HTML] Partial substitution of wheat flour with kiwi starch: Rheology, microstructure changes in dough and the quality properties of bread
Z She, Q Zhao, D Hou, J Wang, T Lan, X Sun, T Ma - Food Chemistry: X, 2024 - Elsevier
Kiwi starch (KS) is a new fruit-derived starch-based food material. In this study, wheat flour
was partially replaced with 10–20% KS to make bread, and the influence of this substitution …
was partially replaced with 10–20% KS to make bread, and the influence of this substitution …
Biscuits enriched with the edible powder of Angoumois grain moth (Sitotroga cerealella): Optimization, characterization and consumer perception assessment
During this study, the dried powder of Angoumois grain moth (Sitotroga cerealella)(AGM)
was used as an excellent source of protein to produce nutritional biscuits. Physical …
was used as an excellent source of protein to produce nutritional biscuits. Physical …
Changes in bioactive compounds during solid‐state fermentation of Sphenarium purpurascens with Aspergillus oryzae
E Pérez‐Rodríguez, A Reyes‐Herrera… - … Journal of Food …, 2023 - Wiley Online Library
Solid‐state fermentation (SSF) can improve the availability of nutrients in food products by
converting complex molecules into simpler ones with the help of microorganisms. The …
converting complex molecules into simpler ones with the help of microorganisms. The …