Effect of Blanching Plus Fermentation on Selected Functional Properties of Mealworm (Tenebrio molitor) Powders

The aim of this study was to determine the effect of blanching followed by fermentation of mealworms (Tenebrio molitor) with commercial meat starter cultures on the functional properties of powders produced from the larvae. Full fat and defatted powder samples were prepared from non-fermented and fe...

Descripción completa

Detalles Bibliográficos
Autores principales: Borremans, An, Bußler, Sara, Sagu, Sorel Tchewonpi, Rawel, Harshadrai, Schlüter, Oliver K., Leen, Van Campenhout
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7405005/
https://www.ncbi.nlm.nih.gov/pubmed/32664653
http://dx.doi.org/10.3390/foods9070917

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7405005/
https://www.ncbi.nlm.nih.gov/pubmed/32664653
http://dx.doi.org/10.3390/foods9070917

Ejemplares similares