Crickets are known to be a promising alternative protein source. However, a negative
consumer bias and an off-flavor have become obstacles to the use of these insects in the …

Simple Summary The demand for consumption of protein of animal and vegetable origin
increases with the growth of the world population. Therefore, new sources of animal protein …

The used of insects as protein sources is growing rapidly for a variety of reasons, including
global food security, sustainability, nutritional value and animal welfare. The nutritional …

Edible insects have received global attention as an alternative protein-rich food. However,
their structural characteristics make them difficult to digest. To overcome this obstacle, we …

Consumer interest towards consumption of more sustainable protein sources has led way
towards the adoption of insect protein for human food applications. Research shows that …

House crickets (Acheta domesticus) were processed into a seasoning paste, the so-called
fermented cricket paste (FCP), by mimicking the production process of Thai fermented …

This study investigated the impact of blanching (100° C, 40 s), defatting method (maceration,
Soxhlet) and solvent polarity (hexane, ethanol) on the profile, structure and solubility of …

Protein extracts from edible insects have not been exploited fully in product development
due to limited information on extraction and functionality of the protein extracts. Therefore …

Cricket protein isolate (CPI) prepared through isoelectric precipitation was physically treated
by heat (H), high pressure (HP), or ultrasound (US). The effect of the three treatments on the …

Edible insects currently represent an interesting alternative protein source to the animal
ones. The objective of the present wok is to characterize proteins isolated from common …