Insects as a sustainable source of emerging proteins and their processing to obtain bioactive compounds: an updated review
Author:
Affiliation:
1. Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas-SP, Brazil
Abstract
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Publisher
Royal Society of Chemistry (RSC)
Link
http://pubs.rsc.org/en/content/articlepdf/2024/FB/D3FB00097D
Reference118 articles.
1. Bioactive Peptides
2. Bioactive Peptides: Synthesis, Sources, Applications, and Proposed Mechanisms of Action
3. Edible Insects as a Novel Source of Bioactive Peptides: A Systematic Review
4. Edible insects: A food alternative for the sustainable development of the planet
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