Zobrazeno 1 - 10
of 88
pro vyhledávání: '"cricket powder"'
Autor:
Fitriyono Ayustaningwarno, Azzahra Mutiara Ayu, Layyinatus Syiffah, Hana Muthia, Filzah Afdha Amalina, Diana Nur Afifah, Yora Nindita, Nani Maharani, Nurmasari Widyastuti, Gemala Anjani, Dewi Marfu'ah Kurniawati, Ninik Rustanti, Mursid Tri Susilo, Etika Ratna Noer, Angga Rizqiawan
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100485- (2024)
Cricket contains high protein content, making them a valuable resource for enhancing nutritional properties of cookies for prevents Iron Deficiency Anemia (IDA) and Chronic Energy Deficiency (CED) in female adolescents. This study evaluates the physi
Externí odkaz:
https://doaj.org/article/d7f285eb3a0d416a87fb592cf57b6721
Autor:
Jirayu Musika, Chutikarn Kapcum, Pimchada Itthivadhanapong, Thanawan Musika, Pannapa Hanmontree, Sumeth Piayura
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
The study aimed to develop gluten-free Riceberry rice pasta supplemented with cricket powder using a twin-screw extruder, contributing valuable knowledge to increasing the nutritional value of pasta through sustainable practices, nutritional enhancem
Externí odkaz:
https://doaj.org/article/d06583184ac94b7ea21eadd4773160c8
Autor:
Zhaojun Wang, Qian Deng, Yuliang Zhou, Xinyue Qi, Leehow Lau, Yuqiao He, Zhiyong He, Maomao Zeng, Qiuming Chen, Jie Chen, Hui Ye
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100911- (2024)
This study investigated the impact of cricket powder (CP) incorporation on the structural and mechanical properties of soy protein isolate (SPI) extrudates. The physicochemical properties of CP, rheological properties of SPI-CP blends and their poten
Externí odkaz:
https://doaj.org/article/83470aa05b8c4e408cf366e74b49a1c7
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100824- (2023)
Inactive analogues of vitamin B12 (cobalamin, Cbl) can mimic the active Cbl in food if using the traditional microbiological measurements. Thus, overestimated Cbl was recently revealed in edible insects employing immunoaffinity adsorption, HPLC-separ
Externí odkaz:
https://doaj.org/article/93e70591ab8d47af852f336b44227bde
Autor:
Magdalena Gantner, Anna Sadowska, Anna Piotrowska, Klaudia Kulik, Barbara Sionek, Eliza Kostyra
Publikováno v:
Molecules, Vol 29, Iss 3, p 711 (2024)
The house cricket (Acheta domesticus L.) is one of four edible insect species introduced to the EU market as a novel food and alternative protein source. Innovative products, such as cricket flour, are increasingly appearing on supermarket shelves an
Externí odkaz:
https://doaj.org/article/ee8557ea428d4b809de693e93a654740
Autor:
Samantha Rossi, Davide Gottardi, Alberto Barbiroli, Mattia Di Nunzio, Lorenzo Siroli, Giacomo Braschi, Oliver Schlüter, Francesca Patrignani, Rosalba Lanciotti
Publikováno v:
Foods, Vol 13, Iss 3, p 449 (2024)
The main objective of this work was to evaluate the combined effect of a biotechnology process, based on selected yeast strains, and a high-pressure homogenization (HPH) treatment on the microbiological quality, structural organization of proteins, c
Externí odkaz:
https://doaj.org/article/9d12491cfeb34ca3ab944a49039265f9
Akademický článek
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Akademický článek
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Akademický článek
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Publikováno v:
Future Foods, Vol 4, Iss , Pp 100046- (2021)
Entomophagy is a rare practice in the United States and western Europe, but there are signs that it is gaining in popularity. This study seeks to gauge potential growth in entomophagy through two methods. First, we conducted a survey of 1,021 America
Externí odkaz:
https://doaj.org/article/a36d0b9d8db24b1d845fa0516b2f76f2