Physicochemical and textural properties of emulsions prepared from the larvae of the edible insects Tenebrio molitor, Allomyrina dichotoma, and Protaetia brevitarsis seulensis

The use of edible insects to replace meat protein is important to ensure future global food security. However, processed foods using edible insects require development to enhance consumer perception. Here, we examined the physicochemical characteristics and rheological properties of emulsions prepar...

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Detalles Bibliográficos
Autores principales: Kim, Tae-Kyung, Yong, Hae In, Jung, Samooel, Sung, Jung-Min, Jang, Hae Won, Choi, Yun-Sang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society of Animal Sciences and Technology 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8071746/
https://www.ncbi.nlm.nih.gov/pubmed/33987615
http://dx.doi.org/10.5187/jast.2021.e25

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8071746/
https://www.ncbi.nlm.nih.gov/pubmed/33987615
http://dx.doi.org/10.5187/jast.2021.e25

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