Chemical, functional and thermal characterization, and fatty acid profile of the edible grasshopper (Sphenarium purpurascens Ch.)-Reference-Cited by-同舟云学术

Chemical, functional and thermal characterization, and fatty acid profile of the edible grasshopper (Sphenarium purpurascens Ch.)

Published:2018-09-04 Issue:2 Volume:245 Page:285-292
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Torruco-Uco Juan G.^ORCID,Hernández-Santos Betsabé^ORCID,Herman-Lara Erasmo^ORCID,Martínez-Sánchez Cecilia E.^ORCID,Juárez-Barrientos José M.^ORCID,Rodríguez-Miranda Jesús^ORCID

Publisher

Springer Science and Business Media LLC

Subject

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

Link

http://link.springer.com/article/10.1007/s00217-018-3160-y/fulltext.html

Reference52 articles.

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3. Zhou J, Han D (2006) Proximate, amino acid and mineral composition of pupae of the silkworm Antheraea pernyi in China. J Food Compos Anal 19:850–853

4. Cerritos R, Cano-Santana Z (2008) Harvesting grasshoppers Sphenarium purpurascens in Mexico for human consumption: a comparison with insecticidal control for managing pest outbreaks. Crop Prot 27(3):473–480

5. Rodríguez-Miranda J, Hernández-Santos B, Herman-Lara E et al (2012) Physicochemical and functional properties of whole and defatted meals from Mexican (Cucurbita pepo) pumpkin seeds. Int J Food Sci Technol 47(11):2297–2303

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