Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Heather Fallquist"'
Autor:
Sruthi Kumar, Lucas Sales Queiroz, Rodolphe Marie, Luis Gustavo Lima Nascimento, Mohammad Amin Mohammadifar, Antonio Fernandes de Carvalho, Chloé Marie Charlotte Brouzes, Heather Fallquist, Wael Fraihi, Federico Casanova
Publikováno v:
Kumar, S, Queiroz, L S, Marie, R, Nascimento, L G L, Mohammadifar, M A, de Carvalho, A F, Brouzes, C M C, Fallquist, H, Fraihi, W & Casanova, F 2022, ' Gelling properties of black soldier fly ( Hermetia illucens ) larvae protein after ultrasound treatment ', Food Chemistry, vol. 386, 132826 . https://doi.org/10.1016/j.foodchem.2022.132826
H. illucens, black soldier fly larvae (BSFL) is one of the sustainable sources of protein. However, the research on the functionality of BSFL proteins is limited and need to be explored to increase consumer acceptance. The aim of this study is to cre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d383f9959f3c03d71e63627fbe26e366
https://orbit.dtu.dk/en/publications/a7e55b51-b2e9-452a-9845-a19295dceec6
https://orbit.dtu.dk/en/publications/a7e55b51-b2e9-452a-9845-a19295dceec6
Autor:
Heather Fallquist, Marine Regnard, Wael Fraihi, Mohammad Amin Mohammadifar, Heidi Olander Petersen, Flemming Jessen, Fatemeh Ajalloueian, Jens Jørgen Sloth, Federico Casanova, Lucas Sales Queiroz, Chloé Marie Charlotte Brouzes, Antônio Fernandes de Carvalho
Publikováno v:
Queiroz, L S, Regnard, M, Jessen, F, Mohammadifar, M A, Sloth, J J, Petersen, H O, Ajalloueian, F, Brouzes, C M C, Fraihi, W, Fallquist, H, de Carvalho, A F & Casanova, F 2021, ' Physico-chemical and colloidal properties of protein extracted from black soldier fly (Hermetia illucens) larvae ', International Journal of Biological Macromolecules, vol. 186, pp. 714-723 . https://doi.org/10.1016/j.ijbiomac.2021.07.081
The black soldier fly larvae (BSFL), Hermetia illucens (Linnaeus), has been largely utilized for animal feed. Due to its interesting composition, BSFL has great potential to be further implemented in the human diet. Herein we compared the flour and p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2df5531c21601b506b50d8c6a991df35
https://pubmed.ncbi.nlm.nih.gov/34274399
https://pubmed.ncbi.nlm.nih.gov/34274399
