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From feed to functionality: Unravelling the nutritional composition and techno-functional properties of insect-based ingredients

  • Published:2024-02 Issue: Volume:178 Page:113985
  • ISSN:0963-9969
  • Container-title:Food Research International
  • language:en
  • Short-container-title:Food Research International

Author:

López-Gámez Gloria,del Pino-García Raquel,López-Bascón María Asunción,Verardo Vito

Funder

European Agricultural Fund for Rural Development

Consejería de Transformación Económica, Industria, Conocimiento y Universidades

European Commission

Junta de Andalucía

Publisher

Elsevier BV

Reference104 articles.

1. Investigating edible insects as a sustainable food source: Nutritional value and techno-functional and physiological properties;Aguilera;Food and Function,2021

2. Bio-refinery of insects with Pulsed electric field pre-treatment;Alles;Innovative Food Science and Emerging Technologies,2020

3. Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing;Barba;Trends in Food Science and Technology,2017

4. Implementation of Emerging Technologies;Barba,2016

5. Current applications and new opportunities for the use of pulsed electric fields in food science and industry;Barba;Food Research International,2015

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