Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours-Reference-Cited by-同舟云学术

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Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours

Published:2019-01 Issue: Volume:51 Page:205-210
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

González Cristina M.,Garzón Raquel,Rosell Cristina M.^ORCID

Funder

Ministry of Economy and Competitiveness

Generalitat Valenciana

European Regional Development Fund

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference36 articles.

1. Approved methods of the American Association of Cereal Chemists;AACCInternational,2012

2. Characteristics of maize flour tortilla supplemented with ground Tenebrio molitor larvae;Aguilar-Miranda;Journal of Agricultural and Food Chemistry,2002

3. Effect of barley flour addition on the physico-chemical properties of dough and structure of bread;Al-Attabi;Journal of Cereal Science,2017

4. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients;Alvarez-Jubete;International Journal of Food Sciences and Nutrition,2009

5. Edible insects and young adults in a north-east Italian city an exploratory study;Balzan;British Food Journal,2016

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1. The effect of fishmeal replacement with organic acid fermented black soldier fly (Hermetia illucens) larvae meal on growth, nutrient utilization, metabolic enzyme activity, antioxidant status and immunity in Pangasius (Pangasianodon hypophthalmus);Aquaculture;2024-10

2. Comparative Study on the Incorporation of Lesser Mealworm (<i>Alphitobius diaperinus</i>) and House Cricket (<i>Acheta domesticus</i>) Powders into Shortbread Cookies: Effects on Physical, Chemical and Sensory Properties;Polish Journal of Food and Nutrition Sciences;2024-09-06

3. Characterising cricket flour from Gryllus assimilis: an alternative source of nutrients for sustainability;International Journal of Food Science & Technology;2024-09-05

4. Sorption isotherms of edible insect’s flours: mathematical modeling and hysteresis;Journal of Food Science and Technology;2024-08-24

5. Sensory Profile and Consumer Acceptance of Edible Insects and Insect-based Foods;Sensory Evaluation and Consumer Acceptance of New Food Products;2024-08-14

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