Gelling properties of black soldier fly (Hermetia illucens) larvae protein after ultrasound treatment

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

Current state of insect proteins: extraction technologies, bioactive peptides and allergenicity of edible insect proteins.

Autor: Ma, Zidan, Mondor, Martin, Goycoolea Valencia, Francisco, Hernández-Álvarez, Alan Javier

Publikováno v: Food & Function; 9/21/2023, Vol. 14 Issue 18, p8129-8156, 28p

Edible insect as an alternative protein source: a review on the chemistry and functionalities of proteins under different processing methods.

Autor: Queiroz LS; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), 36570-900, Viçosa, Minas Gerais, Brazil.; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kongens Lyngby, Denmark., Nogueira Silva NF; Centro de Ciências da Natureza, Universidade Federal de Sao Carlos (UFSCar), 18245-000, Buri, São Paulo, Brazil., Jessen F; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kongens Lyngby, Denmark., Mohammadifar MA; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kongens Lyngby, Denmark., Stephani R; Departamento de Química, Universidade Federal de Juiz de Fora, 36036-330, Juiz de Fora - MG, Brazil., Fernandes de Carvalho A; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), 36570-900, Viçosa, Minas Gerais, Brazil., Perrone ÍT; Departamento de Ciências Farmacêuticas, Universidade Federal de Juiz de Fora, 36036-330, Juiz de Fora - MG, Brazil., Casanova F; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kongens Lyngby, Denmark.

Publikováno v: Heliyon [Heliyon] 2023 Mar 24; Vol. 9 (4), pp. e14831. Date of Electronic Publication: 2023 Mar 24 (Print Publication: 2023).