Background Sensory properties are essential in introducing a new food since they largely
determine consumer acceptance. In previous years, edible insects were the focus of …

As the global population approaches 10 billion by 2050, the critical need to ensure food
security becomes increasingly pronounced. In response to the urgent problems posed by …

Because it is important to develop new sustainable sources of edible protein, insects have
been recommended as a new protein source. This study applied Life Cycle Assessment …

Edible insects are repeatedly being considered as underutilized food candidate due to their
high nutritional value. Although frequent acceptance of whole insects to consumer is still …

Intestinal contents affect the characterization of edible insect bioactive compounds. Two
empty intestine methods, namely, traditional static method (TSM) or salt immersion stress …

The edible mushroom industry produces massive amounts of spent mushroom substrate
(SMS). Thus, there is an urgent need for high-value utilization technology to process the …

Protaetia brevitarsis seulensis (Kolbe) has been temporarily registered as a food material by
the Ministry of Food and Drug Safety of Korea (MFDS). The current study aimed to discover …

In this study, the effect of freeze-drying, oven-and microwave-drying on the volatile profiles
and sensory properties of edible locust and silkworm was studied. Fifty-five headspace …

Particle size is an important indicator for determining the quality of products in the field of
functional food. However, for edible insects, which will be important resources in the future …

This study was conducted to compare the nutritional composition of white-spotted flower
chafer (Protaetia brevitarsis) larvae produced from five commercial insect farms in Korea …