Nonthermal technologies affecting techno-functional properties of edible insect-derived proteins, lipids, and chitin: A literature review-Reference-Cited by-同舟云学术

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Nonthermal technologies affecting techno-functional properties of edible insect-derived proteins, lipids, and chitin: A literature review

Published:2023-08 Issue: Volume:88 Page:103453
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Mannozzi Cinzia,Foligni Roberta,Mozzon Massimo,Aquilanti Lucia,Cesaro Cristiana,Isidoro Nunzio,Osimani Andrea

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference81 articles.

1. Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety;Aganovic;Comprehensive Reviews in Food Science and Food Safety,2021

2. Dynamic viscoelastic behavior of high pressure treated soybean protein isolate dispersions;Ahmed;International Journal of Food Properties,2017

3. Bio-refinery of insects with pulsed electric field pre-treatment;Alles;Innovative Food Science & Emerging Technologies,2020

4. Shelf-life evaluation of virgin olive oil extracted from olives subjected to nonthermal pretreatments for yield increase;Andreou;Innovative Food Science & Emerging Technologies,2017

5. Extraction and physicochemical characterization of Tenebrio molitor proteins;Azagoh;Food Research International,2016

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1. Techno-functional properties and structural characteristics of cricket protein concentrates affected by pre-treatments and ultrafiltration/diafiltration processes;Food Chemistry;2024-12

2. Comparison of plastic and glass cages on volatile compounds in protein extracted from Protaetia brevitarsis larvae;Future Foods;2024-12

3. Green technologies for bio-refinery in marine crustacean shell valorisation from chitin perspective;Trends in Food Science & Technology;2024-08

4. Edible Insects – Exotic Food or Gastronomic Innovation? Study Involving 14 Countries;Journal of Culinary Science & Technology;2024-05-23

5. Properties of co-gel between Tenebrio Molitor larvae protein and myofibrillar protein induced by transglutaminase;Food Chemistry;2024-01

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