Effect of Thermal Processing on Physico-Chemical and Antioxidant Properties in Mulberry Silkworm (Bombyx mori L.) Powder

The mulberry silkworm (Bombyx mori L.) is a common edible insect in many countries. However, the impact of thermal processing, especially regarding Thai silkworm powder, is poorly known. We, therefore, determined the optimum time for treatment in hot water and subsequent drying temperatures in the p...

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Detalles Bibliográficos
Autores principales: Anuduang, Artorn, Loo, Yuet Ying, Jomduang, Somchai, Lim, Seng Joe, Wan Mustapha, Wan Aida
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404714/
https://www.ncbi.nlm.nih.gov/pubmed/32635164
http://dx.doi.org/10.3390/foods9070871

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404714/
https://www.ncbi.nlm.nih.gov/pubmed/32635164
http://dx.doi.org/10.3390/foods9070871

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