Zobrazeno 1 - 10
of 58
pro vyhledávání: '"Cricket flour"'
Publikováno v:
Potravinarstvo, Vol 18 (2024)
The article proposes to study the influence of new protein-containing raw materials, namely cricket flour (CF) Acheta domesticus on the quality of whipped flour semi-finished product (WFP) research methods. The study used generally accepted methods f
Externí odkaz:
https://doaj.org/article/f51542da31e24cb4bd5770d6669b0713
Publikováno v:
Applied Sciences, Vol 14, Iss 16, p 7131 (2024)
Edible insects have been evaluated as an alternative and sustainable source of protein because of their nutritive and functional properties for humans and domestic animals. The objective of this study was to assess the use of chemometric [principal c
Externí odkaz:
https://doaj.org/article/ba51c71362af4523bde033ed95016f43
Autor:
Carlos Pasqualin Cavalheiro, Claudia Ruiz-Capillas, Ana M. Herrero, Tatiana Pintado, Camila Cristina Avelar de Sousa, Juliana Sant’Ana Falcão Leite, Maurício Costa Alves da Silva
Publikováno v:
Foods, Vol 13, Iss 2, p 286 (2024)
This study examined the incorporation of cricket (Acheta domesticus) flour (CF) (0, control; 5.0%, CF5.0; 7.5%, CF7.5; and 10.0%, CF10.0) as a lean meat replacer in beef patties and its impact on composition, microbiological, sensory, and technologic
Externí odkaz:
https://doaj.org/article/5795ee3d732c48f6806a898a5ea1b3d1
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Francois Djitie Kouatcho, Razvan Mihail Radu Rusu, Bachirou Mohamadou, Bobga Aoudou, Ioan Mircea Pop, Marius Giorgi Usturoi, Leonard S. Ngamo Tinkeu
Publikováno v:
Journal of Advanced Veterinary and Animal Research, Vol 9, Iss 2, Pp 310-322 (2022)
Objective: Quail production is ranked as an important alternative animal protein source in Cameroon. One of the main constraints of this production is the quality of feed, which lacks pro¬tein that is regularly supplied by fish meal. To avoid disagr
Externí odkaz:
https://doaj.org/article/fa061791bef24f3884e868bc588c40cc
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Maciej Combrzyński, Tomasz Oniszczuk, Agnieszka Wójtowicz, Beata Biernacka, Karolina Wojtunik-Kulesza, Maciej Bąkowski, Renata Różyło, Jarosław Szponar, Jakub Soja, Anna Oniszczuk
Publikováno v:
Antioxidants, Vol 12, Iss 6, p 1253 (2023)
As new sources of proteins, edible insects may be excellent additives in a new generation of environmentally friendly food products that are nutritionally valuable, safe, sustainable, and are needed in today’s world. The aim of this study was to de
Externí odkaz:
https://doaj.org/article/8ea8922bbf4242779aa8678ad610e704
Publikováno v:
Foods, Vol 12, Iss 6, p 1262 (2023)
This study aimed to study the functionalities of cricket flour (CF) and the effects of the addition of CF on the texture and oxidative stability of hybrid sausages made from lean pork and CF. Functional properties of CF, including protein solubility,
Externí odkaz:
https://doaj.org/article/930a09e9b8a34cdd83ece7074577e640
Autor:
Elena Bartkiene, Egle Zokaityte, Evaldas Kentra, Vytaute Starkute, Dovile Klupsaite, Ernestas Mockus, Gintare Zokaityte, Darius Cernauskas, João Miguel Rocha, Raquel P. F. Guiné
Publikováno v:
Fermentation, Vol 9, Iss 2, p 153 (2023)
The aim of this study was to evaluate the influence of different amounts (40, 80 and 100 g) of non-fermented and fermented (with Lactiplantibacillus plantarum No. 122 and Lacticaseibacillus casei No. 210) cricket flour (Cr) on the quality characteris
Externí odkaz:
https://doaj.org/article/281a176ebbd9431386097e5ab0eb50aa
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.