Cargando…

Color, pH, microbiological, and sensory quality of crickets (Gryllus bimaculatus) flour preserved with ginger and garlic extracts

Although spices have been used in food for centuries, little is known about their use to preserve insect‐based foods. This study assessed the flour produced from blanched crickets treated with extracts of either ginger, garlic or both at a ratio of 1:4 (v/w) for color, pH, microbiological profile, s...

Descripción completa

Detalles Bibliográficos
Autores principales: Akullo, Jolly Oder, Kiage‐Mokua, Beatrice N., Nakimbugwe, Dorothy, Ng'ang'a, Jeremiah, Kinyuru, John
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10261783/
https://www.ncbi.nlm.nih.gov/pubmed/37324928
http://dx.doi.org/10.1002/fsn3.3262