Effects of Blanching Methods on Nutritional Properties and Physicochemical Characteristics of Hot-Air Dried Edible Insect Larvae

Global meat consumption is increasing worldwide, however, supply remains lacking. Several alternative protein sources, such as cultured meat, plant-based protein production, and edible insects, have been proposed to overcome this shortage. Interestingly, edible insects are characterized by superior...

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Detalles Bibliográficos
Autores principales: Lee, Jae Hoon, Kim, Tae-Kyung, Park, Sun-Young, Kang, Min-Cheol, Cha, Ji Yoon, Lim, Min-Cheol, Choi, Yun-Sang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10172815/
https://www.ncbi.nlm.nih.gov/pubmed/37181217
http://dx.doi.org/10.5851/kosfa.2023.e4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10172815/
https://www.ncbi.nlm.nih.gov/pubmed/37181217
http://dx.doi.org/10.5851/kosfa.2023.e4

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