Structural Differences Between Hot Air-Dried and Freeze-Dried Two-Spotted Cricket (Gryllus bimaculatus), House Cricket (Acheta domesticus), and Silkworm (Bombyx mori) Larvae and Their Effect on Powder Properties After Grinding
Published 2023 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Structural Differences Between Hot Air-Dried and Freeze-Dried Two-Spotted Cricket (Gryllus bimaculatus), House Cricket (Acheta domesticus), and Silkworm (Bombyx mori) Larvae and Their Effect on Powder Properties After Grinding
Authors
Keywords
-
Journal
Food and Bioprocess Technology
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2023-10-31
DOI
10.1007/s11947-023-03243-6
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Studies on Meat Alternatives with a Focus on Structuring Technologies
- (2023) Seung Yun Lee et al. Food and Bioprocess Technology
- Combined Effect of Airborne Ultrasound and Temperature On the Drying Kinetics and Quality Properties of Kiwifruit (Actinidia Deliciosa)
- (2023) B. Llavata et al. Food and Bioprocess Technology
- Comparative Study of Cinnamon and Paprika Oleoresins Encapsulated by Spray Chilling and Particles from Gas Saturated Solutions Techniques: Evaluation of Physical Characteristics and Oleoresins Release in Food Simulated Media
- (2023) Fernanda Ramalho Procopio et al. Food and Bioprocess Technology
- Use of a Silkworm (Bombyx mori) Larvae By-Product for the Treatment of Atopic Dermatitis: Inhibition of NF-κB Nuclear Translocation and MAPK Signaling
- (2023) Meiqi Fan et al. Nutrients
- Flowability, Rehydration Behaviour and bioactive Compounds of an Orange Powder Product as Affected by Particle Size
- (2022) M. M. Camacho et al. Food and Bioprocess Technology
- Insect industrialization and prospect in commerce: A case of China
- (2022) Xiaoming Chen et al. ENTOMOLOGICAL RESEARCH
- Effect of Aeration Techniques on Flow Properties of Spray-Dried Sugar Powders — Process Optimization Studies
- (2022) Venkatesh T. et al. Food and Bioprocess Technology
- Nutritional evaluation of biscuits enriched with cricket flour (Acheta domesticus)
- (2022) Aysen Bas et al. International Journal of Gastronomy and Food Science
- Insight into the silkworm pupae: Modification technologies and functionality of the protein and lipids
- (2022) Richard A. Herman et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Comparison of Potato Void Structures Dried by Air-Drying, Freeze-Drying, and Microwave-Vacuum-Drying, and the Physical Properties of Powders After Grinding
- (2022) Yasumasa Ando et al. Food and Bioprocess Technology
- Cricket (Acheta domesticus) flour as meat replacer in frankfurters: Nutritional, technological, structural, and sensory characteristics
- (2022) Carlos Pasqualin Cavalheiro et al. Innovative Food Science & Emerging Technologies
- Cricket and yellow mealworm powders promote higher bioaccessible fractions of mineral elements in functional bread
- (2022) A. Mihaly Cozmuta et al. Journal of Functional Foods
- Characterization of freeze-dried, oven-dried and blanched house crickets (Acheta domesticus) and Jamaican field crickets (Gryllus assimilis) by means of their physicochemical properties and volatile compounds
- (2021) Habiba Khatun et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Convective drying of highly shrinkable vegetables: New method on obtaining the parameters of the reaction engineering approach (REA) framework
- (2021) Shilei Yang et al. JOURNAL OF FOOD ENGINEERING
- Characterisation of black soldier fly larva protein before and after conjugation by the Maillard reaction
- (2021) B. Zozo et al. Journal of Insects as Food and Feed
- Effects of microwave and hot air oven drying on the nutritional, microbiological load, and color parameters of the house crickets ( Acheta domesticus )
- (2020) Michael Bawa et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Assessment of Anticaking Agent on Caking Behavior of Jujube Amorphous Powder via Glass Transition and State Diagram
- (2020) Keren Agyekumwaa Addo et al. Food and Bioprocess Technology
- Nutritional, sensory, and texture quality of bread and cookie enriched with house cricket ( Acheta domesticus ) powder
- (2020) Michael Bawa et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Effect of Acheta domesticus (house cricket) addition on protein content, colour, texture, and extrusion parameters of extruded products
- (2020) Marta Igual et al. JOURNAL OF FOOD ENGINEERING
- Gluten free sourdough bread enriched with cricket flour for protein fortification: Antioxidant improvement and Volatilome characterization
- (2020) Lorenzo Nissen et al. FOOD CHEMISTRY
- Effect of domestic cooking methods on protein digestibility and mineral bioaccessibility of wild harvested adult edible insects
- (2019) Faith A. Manditsera et al. FOOD RESEARCH INTERNATIONAL
- Effect of drying processes in the chemical, physico-chemical, techno-functional and antioxidant properties of flours obtained from house cricket (Acheta domesticus)
- (2019) Raquel Lucas-González et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Edible Insects Processing: Traditional and Innovative Technologies
- (2019) Guiomar Melgar‐Lalanne et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Nutritional value, protein and peptide composition of edible cricket powders
- (2019) Magdalena Montowska et al. FOOD CHEMISTRY
- Impact of thermal processing on physicochemical properties of silk moth pupae (Bombyx mori) flour and in-vitro gastrointestinal proteolysis in adults and seniors
- (2019) Tatyana David-Birman et al. FOOD RESEARCH INTERNATIONAL
- Cricket powder (Gryllus assimilis) as a new alternative protein source for gluten-free breads
- (2019) Carolina da Rosa Machado et al. Innovative Food Science & Emerging Technologies
- The role of product information on consumer sensory evaluation, expectations, experiences and emotions of cricket-flour-containing buns
- (2018) Kennedy O. Pambo et al. FOOD RESEARCH INTERNATIONAL
- Bread enriched with cricket powder ( Acheta domesticus ): A technological, microbiological and nutritional evaluation
- (2018) Andrea Osimani et al. Innovative Food Science & Emerging Technologies
- Silkworm ( Bombyx mori ) powder supplementation alleviates alcoholic fatty liver disease in rats
- (2018) Kyung-Sook Hong et al. Journal of Functional Foods
- Impact of Edible Cricket Consumption on Gut Microbiota in Healthy Adults, a Double-blind, Randomized Crossover Trial
- (2018) Valerie J. Stull et al. Scientific Reports
- Improvements of drying rate and structural quality of microwave-vacuum dried carrot by freeze-thaw pretreatment
- (2018) Yasumasa Ando et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Comparison of nutrient compositions and pharmacological effects of steamed and freeze-dried mature silkworm powders generated by four silkworm varieties
- (2017) Sang-Dock Ji et al. JOURNAL OF ASIA-PACIFIC ENTOMOLOGY
- Involvement of phenoloxidase in browning during grinding of Tenebrio molitor larvae
- (2017) Renske H. Janssen et al. PLoS One
- Comparison of nutrient compositions and pharmacological effects of steamed and freeze-dried mature silkworm powders generated by four silkworm varieties
- (2017) Sang-Dock Ji et al. JOURNAL OF ASIA-PACIFIC ENTOMOLOGY
- Effect of sprouting on the physical properties, morphology and flowability of onion powder
- (2017) Ishrat Majid et al. Journal of Food Measurement and Characterization
- Physical and Chemical Properties of Vacuum Belt Dried Tomato Powders
- (2015) Suxuan Xu et al. Food and Bioprocess Technology
- Tailoring physicochemical and sensorial properties of defatted soybean flour using jet-milling technology
- (2015) Syahrizal Muttakin et al. FOOD CHEMISTRY
- Insect lipid profile: aqueous versus organic solvent-based extraction methods
- (2014) Daylan A. Tzompa-Sosa et al. FOOD RESEARCH INTERNATIONAL
- Study of Thermodynamic, Structural, and Quality Properties of Yacon (Smallanthus sonchifolius) During Drying
- (2013) Anahi Bernstein et al. Food and Bioprocess Technology
- Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries
- (2013) Aneta Wojdyło et al. Food and Bioprocess Technology
- Assessment of the Bioactive Compounds, Color, and Mechanical Properties of Apricots as Affected by Drying Treatment
- (2012) E. García-Martínez et al. Food and Bioprocess Technology
- Evaluation of Drying Methods with Respect to Drying Kinetics, Mineral Content, and Color Characteristics of Savory Leaves
- (2011) Derya Arslan et al. Food and Bioprocess Technology
- Nutrient composition and protein quality evaluation of eri silkworm (Samia ricinii) prepupae and pupae
- (2011) T. Longvah et al. FOOD CHEMISTRY
- Intermittent and Continuous Microwave-Convective Air-Drying Characteristics of Sage (Salvia officinalis) Leaves
- (2010) Okan Esturk Food and Bioprocess Technology
- Comparison of Drying Kinetics for Small Fruits with and without Particle Shrinkage Considerations
- (2009) Carlos A. Márquez et al. Food and Bioprocess Technology
- Effect of Drying on the Color of Tarragon (Artemisia dracunculus L.) Leaves
- (2009) Akbar Arabhosseini et al. Food and Bioprocess Technology
- Effect of superfine grinding on properties of ginger powder
- (2008) Xiaoyan Zhao et al. JOURNAL OF FOOD ENGINEERING
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreFind the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
Search