Highlights•Edible insects need processing methods to increase their application for
food/feed.•Thermal, low-temperature, drying, fermentation, and proteolysis methods can be …

Background The very recently released EFSA's scientific opinion on the safety of dried
(whole or ground) Tenebrio molitor larvae (yellow mealworm) considering their uses in …

Edible insects are gaining attention as a novel food; however, studies with their use in food
are still limited. This study aimed to determine the chemical composition, physical …

The processing of insects is paramount to deliver safe and high quality raw materials,
ingredients and products for large-scale food and feed applications. Depending upon the …

The emerging demand for protein with a reduced environmental impact is currently the
biggest challenge in food production. From this perspective, the first aim was to assess …

Developing meat alternatives has recently become a popular topic in the food and research
communities. In this review, we summarized and focused on various structuring …

Edible insects, due to their high nutritional value, are a good choice for traditional food
supplementation. The effects of partial replacement of wheat flour and butter with mealworm …

Continued population growth could lead to protein deficiency in the human diet. To
counteract this risk, attempts are being made to identify new edible sources of protein. The …

Efforts to attain sustainable nutritional diets in sub-Saharan Africa (SSA) are still below par.
The continent is envisaged to face more impending food crises. This review presents an …

The practice of eating insects is not a new phenomenon; however, the interest for their
consumption has increased in recent years due to their recognized nutritional value (high …