Edible insects have been considered as either nutritious food itemsper se, or as wholesome
ingredients to various dishes and components of traditional subsistence. Protein, fat, mineral …

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 …

Edible insects and their ingredients are considered as a novel, sustainable and high-quality
nutritional source for their potential use as food and feed. However, they are highly …

Alternative foods have emerged as one of the hot research topics aiming at alleviating food
shortage. Insects are one of the alternative foods due to their rich nutrients. Processing is a …

Globally, there is growing interest to integrate insect-derived ingredients into food products.
Knowledge of consumer perception to these food products is growing rapidly in the …

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 …

Owing to rapid growth of the global population and increased consumption of natural
resources, insects, as the largest biological group on Earth, are gradually gaining attention …

Long-horned grasshopper (Ruspolia differens Serville) is a tasty delicacy in over 20 African
countries. This study evaluated the impact of diverse post-harvest thermal treatment …

This study aimed at improving the nutrient composition and protein quality of biscuits made
from sorghum and wheat through fortification with Longhorn Ruspolia differens powder …

Low consumer acceptance of edible insects and insect‐based products is one of the main
barriers to the successful implementation of entomophagy in Western countries. This …