Insects as an alternative source of protein: a review of the potential use of grasshopper (Sphenarium purpurascens Ch.) as a food ingredient-Reference-Cited by-同舟云学术

Insects as an alternative source of protein: a review of the potential use of grasshopper (Sphenarium purpurascens Ch.) as a food ingredient

Published:2019-10-17 Issue:12 Volume:245 Page:2613-2620
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Rodríguez-Miranda Jesús^ORCID,Alcántar-Vázquez Juan Pablo^ORCID,Zúñiga-Marroquín Tania^ORCID,Juárez-Barrientos José Manuel^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-019-03383-0.pdf

Reference55 articles.

1. Aiking H (2011) Future protein supply. Trends Food Sci Technol 22(2–3):112–120. https://doi.org/10.1016/j.tifs.2010.04.005

2. Akhtar Y, Isman MB (2017) Insects as an alternative protein source. In: Yada RY (ed) Proteins in food processing. Woodhead Publishing, Sawston, pp 263–287

3. Arenas de Moreno L, Vidal A, Huerta-Sánchez D, Navas Y, Uzcátegui-Bracho S, Huerta-Leidenz N (2000) Análisis comparativo proximal y de minerales entre carnes de iguana, pollo y res. Arch Latinoam Nutr 50(4):409–415

4. Ayadi FY, Rosentrater KA, Muthukumarappan K (2012) Alternative protein sources for aquaculture feeds. J Aquacul Feed Sci Nut 4(1):1–26

5. Bandara T (2018) Alternative feed ingredients in aquaculture: Opportunities and challenges. J Entomol Zool Stud 6(2):3087–3094

Cited by 26 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The nutritional value of grasshoppers and locusts: A review;Annals of Animal Science;2024-08-29

2. Nutritional compositions of some edible crickets from Nigeria;International Journal of Tropical Insect Science;2024-06-28

3. Consumers´ willingness to pay for snacks enriched with insects: A trending and sustainable protein source;Future Foods;2024-06

4. The greater the challenge, the more diverse the community must be to solve it – the case of the agri‐food system;International Journal of Food Science & Technology;2024-05-06

5. Sensory Acceptance, Microbiological, and Nutritional Properties of a Sausage-like Meat Product Produced with Partial Inclusion of Rhynchophorus palmarum Larvae;Current Research in Nutrition and Food Science Journal;2024-04-25