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Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100763- (2024)
The use of whole and visible insects is poorly accepted in Western countries, and this remains a significant challenge for product development. However, using insect-based protein-rich ingredients, like protein concentrate, can improve levels of cons
Externí odkaz:
https://doaj.org/article/2e00545dd4104709bfa5a104cf208c21
Autor:
Berthelot U; Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec (QC), Canada, G1V 0A6., Barrot J; Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec (QC), Canada, G1V 0A6., Pinel G; Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec (QC), Canada, G1V 0A6., Doyen A; Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec (QC), Canada, G1V 0A6.
Publikováno v:
Current research in food science [Curr Res Food Sci] 2024 May 07; Vol. 8, pp. 100763. Date of Electronic Publication: 2024 May 07 (Print Publication: 2024).