Biochemical and sensory characteristics of the cricket and mealworm fractions from supercritical carbon dioxide extraction and air classification-Reference-Cited by-同舟云学术

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Biochemical and sensory characteristics of the cricket and mealworm fractions from supercritical carbon dioxide extraction and air classification

Published:2017-06-19 Issue:1 Volume:244 Page:19-29
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Sipponen Mika H.,Mäkinen Outi E.,Rommi Katariina,Heiniö Raija-Liisa,Holopainen-Mantila Ulla,Hokkanen Sanna,Hakala Terhi K.,Nordlund Emilia

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/s00217-017-2931-1/fulltext.html

Reference32 articles.

1. Bodenheimer FS (1951) Insects as human food; a chapter of the ecology of man. Dr. W. Junk Publishers, The Hague, p 352

2. Rumpold BA, Schlüter O (2015) Insect-based protein sources and their potential for human consumption: nutritional composition and processing. Anim Front. doi: 10.2527/af.2015-0015

3. DeFoliart GR (1999) Insects as food: why the western attitude is important. Annu Rev Entomol 44:21–50. doi: 10.1146/annurev.ento.44.1.21

4. Sun-Waterhouse D, Waterhouse GIN, You L et al (2016) Transforming insect biomass into consumer wellness foods: a review. Food Res Int. doi: 10.1016/j.foodres.2016.10.001

5. van Huis A (2013) Potential of insects as food and feed in assuring food security. Annu Rev Entomol 58:563–583. doi: 10.1146/annurev-ento-120811-153704

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