Big opportunities for tiny bugs: Processing effects on the techno-functionality and digestibility of edible insects

Author:

Meshulam-Pascoviche Dafna,David-Birman Tatyana,Refael Gil,Lesmes UriORCID

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference101 articles.

1. Effect of hot melt extrusion on physical and functional properties of insect based extruded products;Alam;Journal of Food Engineering,2019

2. Safety evaluation of the oils extracted from edible insects (Tenebrio molitor and Pachymerus nucleorum) as novel food for humans;Alves;Regulatory Toxicology and Pharmacology,2019

3. Nutritional composition and acceptability of biscuits fortified with palm weevil larvae (Rhynchophorus phoenicis Fabricius) and orange-fleshed sweet potato among pregnant women;Ayensu;Food Sciences and Nutrition,2019

4. Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks;Azzollini;Innovative Food Science & Emerging Technologies,2018

5. Edible insects: An overview on nutritional characteristics, safety, farming, production technologies, regulatory framework, and socio-economic and ethical implications;Baiano;Trends in Food Science & Technology,2020

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