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Extrusion texturization of cricket flour and soy protein isolate: Influence of insect content, extrusion temperature, and moisture‐level variation on textural properties

Due to the increasing global population and unsustainable meat production, the future supply of animal‐derived protein is predicted to be insufficient. Currently, edible insects are considered as a potential and “novel” source of protein in the development of palatable meat analogues. This research...

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Detalles Bibliográficos
Autores principales:	Kiiru, Samuel M., Kinyuru, John N., Kiage, Beatrice N., Martin, Anna, Marel, Anna‐Kristina, Osen, Raffael
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2020
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455933/ https://www.ncbi.nlm.nih.gov/pubmed/32884692 http://dx.doi.org/10.1002/fsn3.1700

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