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Effect of Acheta domesticus (house cricket) addition on protein content, colour, texture, and extrusion parameters of extruded products

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Effect of Acheta domesticus (house cricket) addition on protein content, colour, texture, and extrusion parameters of extruded products

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Igual Ramo, M.; García-Segovia, P.; Martínez-Monzó, J. (2020). Effect of Acheta domesticus (house cricket) addition on protein content, colour, texture, and extrusion parameters of extruded products. Journal of Food Engineering. 282:1-7. https://doi.org/10.1016/j.jfoodeng.2020.110032

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Título: Effect of Acheta domesticus (house cricket) addition on protein content, colour, texture, and extrusion parameters of extruded products
Autor: Igual Ramo, Marta García-Segovia, Purificación Martínez-Monzó, Javier
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] Acheta domesticus is one of the most promising reared insects because of their attractive nutritional profile and lower feed conversion ratio than other animals. Hence, it has potential to increase the nutritional ...[+]
Palabras clave: Extrusion , House cricket , Expansion , Snack , Texture , Colour , Acheta domesticus
Derechos de uso: Cerrado
Fuente:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2020.110032
Editorial:
Elsevier
Versión del editor: https://doi.org/10.1016/j.jfoodeng.2020.110032
Agradecimientos:
The authors want to thank the Centro de Cooperacion al Desarrollo, Universitat Politecnica de Valencia for their financial support throughout the ADSIDEO 2018-2020 projects.
Tipo: Artículo

References

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