Effect of ethanol treatment on the structural, techno-functional, and antioxidant properties of edible insect protein obtained from Tenebrio molitor larvae
Author:
Funder
Korea Food Research Institute
Ministry of SMEs and Startups
Ministry of Science, ICT and Future Planning
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference40 articles.
1. Effects of high hydrostatic pressure assisted degreasing on the technological properties of insect powders obtained from Acheta domesticus & Tenebrio molitor;Bolat;Journal of Food Engineering,2021
2. Characterization of cooked meat models using grasshopper (Sphenarium Purpurascens) soluble protein extracted by alkalisation and ultrasound as meat-extender;Cruz-López;Food Science of Animal Resources,2022
3. Antimicrobial components in the cocoon silk of silkworm, Bombyx mori;Dong;International Journal of Biological Macromolecules,2022
4. Structural changes and exposed amino acids of ethanol-modified whey proteins isolates promote its antioxidant potential;Feng;Current Research in Food Science,2022
5. Isolation of an antioxidant peptide from krill protein hydrolysates as a novel agent with potential hepatoprotective effects;Fernando;Journal of Functional Foods,2020
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