Characterization of freeze-dried, oven-dried and blanched house crickets (Acheta domesticus) and Jamaican field crickets (Gryllus assimilis) by means of their physicochemical properties and volatile compounds

Author:

Khatun HabibaORCID,Claes Johan,Smets Ruben,De Winne Ann,Akhtaruzzaman Mohammad,Van Der Borght Mik

Funder

Interfaculty Council for Development Cooperation (IRO), KU Leuven, Belgium

Publisher

Springer Science and Business Media LLC

Subject

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

Reference60 articles.

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2. Tzompa-Sosa DA, Yi L, van Valenberg HJF, van Boekel MAJS, Lakemond CMM (2014) Insect lipid profile: aqueous versus organic solvent-based extraction methods. Food Res Int 62:1087–1094. https://doi.org/10.1016/j.foodres.2014.05.052

3. Schabel HG (2010) Forest insects as food: a global review. In: Durst PB, Johnson DV, Leslie RN, Shono K (eds) Forest insects as food: humans bite back. FAO, Bangkok, Thailand, pp. 37–64

4. Premalatha M, Abbasi T, Abbasi T, Abbasi SA (2011) Energy-efficient food production to reduce global warming and ecodegradation: the use of edible insects. Renew Sustain Energy Rev 15:4357–4360. https://doi.org/10.1016/j.rser.2011.07.115

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

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