Impact of thermal processing on physicochemical properties of silk moth pupae (Bombyx mori) flour and in-vitro gastrointestinal proteolysis in adults and seniors-Reference-Cited by-同舟云学术

Impact of thermal processing on physicochemical properties of silk moth pupae (Bombyx mori) flour and in-vitro gastrointestinal proteolysis in adults and seniors

Published:2019-09 Issue: Volume:123 Page:11-19
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

David-Birman Tatyana,Moshe Hila,Lesmes Uri^ORCID

Funder

Laura Gurwin Flug Family Fund of the Technion

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

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3. Cold atmospheric pressure plasma processing of insect flour from Tenebrio molitor: Impact on microbial load and quality attributes in comparison to dry heat treatment;Bußler;Innovative Food Science and Emerging Technologies,2016

4. Edible insects acceptance by Belgian consumers: Promising attitude for entomophagy development;Caparros Megido;Journal of Sensory Studies,2014

5. Impact of dietary fibers on the properties and proteolytic digestibility of lactoferrin nano-particles;David-Birman;Food Hydrocolloids,2013

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3. Structural Differences Between Hot Air-Dried and Freeze-Dried Two-Spotted Cricket (Gryllus bimaculatus), House Cricket (Acheta domesticus), and Silkworm (Bombyx mori) Larvae and Their Effect on Powder Properties After Grinding;Food and Bioprocess Technology;2023-10-31

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5. Limited hydrolysis combined with glycation modification of silkworm pupae (Bombyx mori) proteins: structure-function relationship;Journal of Insects as Food and Feed;2023-08-17