The use of edible insect proteins in food: Challenges and issues related to their functional properties
Over the past decade, the potential of edible insects as a novel ingredient in high value-
added products has been investigated to find alternatives to conventional protein sources …
added products has been investigated to find alternatives to conventional protein sources …
Edible insect as an alternative protein source: a review on the chemistry and functionalities of proteins under different processing methods
The consumption of edible insects can be anadvantageous alternative to the conventional
food supply chain, which involves global water waste, land deficit, undernutrition, and …
food supply chain, which involves global water waste, land deficit, undernutrition, and …
Proximate, physicochemical, techno-functional and antioxidant properties of three edible insect (Gonimbrasia belina, Hermetia illucens and Macrotermes subhylanus) …
In this study, edible insect flours from Gonimbrasia belina (Mashonzha), Hermetia illucens
(black soldier fly larvae) and Macrotermes subhylanus (Madzhulu) were prepared and …
(black soldier fly larvae) and Macrotermes subhylanus (Madzhulu) were prepared and …
Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (Sphenarium purpurascens) Flour
SO Cruz-López, YM Álvarez-Cisneros… - Foods, 2022 - mdpi.com
Insects are currently of interest due to their high nutritional value, in particular for the high
concentration of quality protein. Moreover, it can also be used as an extender or binder in …
concentration of quality protein. Moreover, it can also be used as an extender or binder in …
[HTML][HTML] Effect of incorporation of solid-state fermented edible insects Tenebrio molitor and Sphenarium purpurascens with Aspergillus oryzae in the elaboration of …
E Pérez-Rodríguez, CC Ibarra-Herrera… - Lwt, 2023 - Elsevier
Interest in incorporating edible insects into the diet is increasing due to their nutritional
content. The most critical challenges are related to the low acceptability of the consumer due …
content. The most critical challenges are related to the low acceptability of the consumer due …
Characterization of cooked meat models using grasshopper (Sphenarium purpurascens) soluble protein extracted by alkalisation and ultrasound as meat-extender
SO Cruz-López, HB Escalona-Buendía… - Food Science of …, 2022 - pmc.ncbi.nlm.nih.gov
The most abundant Orthoptera in Mexico is a small grasshopper (Sphenarium
purpurascens) which is considered a food source with increased nutritional value due to its …
purpurascens) which is considered a food source with increased nutritional value due to its …
Insights into the effects of dietary supplements on the nutritional composition and growth performance of sago palm weevil (Rhynchophorus ferrugineus) larvae
Nutritional composition and growth performance of sago palm weevil larvae (SPWL) fed with
ground sago palm trunk mixed with different supplements including commercial pig feed …
ground sago palm trunk mixed with different supplements including commercial pig feed …
Entomophagy in Mexico: current trends and outlook
E Ronquillo-de Jesús, MA Aguilar-Méndez… - Journal of Insects as …, 2024 - brill.com
One-fifth of the edible insect species identified worldwide have been documented in Mexico.
In states with an entomophagy tradition, insects have been incorporated into the local …
In states with an entomophagy tradition, insects have been incorporated into the local …
Insects as an alternative source of protein: a review of the potential use of grasshopper (Sphenarium purpurascens Ch.) as a food ingredient
The intake of insects by humans is not a new practice, but in some cultures, is still an
insalubrious activity or even a taboo. Over time, eating some insect's species to obtain …
insalubrious activity or even a taboo. Over time, eating some insect's species to obtain …
Mexican grasshopper (Sphenarium purpurascens) as source of high protein flour: techno-functional characterization, and in silico and in vitro biological potential
The aim of this work was to evaluate the techno-functional properties of Mexican
grasshopper flour with different thermal pretreatments, as well as to assess the anti …
grasshopper flour with different thermal pretreatments, as well as to assess the anti …