Cargando…

Effect of Physical and Enzymatic Pre-Treatment on the Nutritional and Functional Properties of Fermented Beverages Enriched with Cricket Proteins

The aim of this study was to evaluate the effects of γ-irradiation (IR), ultrasound (US), and combined treatments of ultrasound followed by γ-irradiation (US-IR), ultrasound followed by enzymatic hydrolysis with and without centrifugation (US-E and US-EWC, respectively), and ultrasound followed by γ...

Descripción completa

Detalles Bibliográficos
Autores principales:	Dridi, Chaima, Millette, Mathieu, Aguilar, Blanca, Manus, Johanne, Salmieri, Stephane, Lacroix, Monique
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8534633/ https://www.ncbi.nlm.nih.gov/pubmed/34681307 http://dx.doi.org/10.3390/foods10102259

Ejemplares similares

Ethiopian Indigenous Traditional Fermented Beverage: The Role of the Microorganisms toward Nutritional and Safety Value of Fermented Beverage
por: Hotessa, Niguse, et al.
Publicado: (2020)

Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder
por: Duda, Adamina, et al.
Publicado: (2019)

Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder
por: Carcea, Marina
Publicado: (2020)

Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder
por: Kowalczewski, Przemysław Łukasz, et al.
Publicado: (2021)

Development of probiotics beverage using cereal enzymatic hydrolysate fermented with Limosilactobacillus reuteri
por: Yang, Zhoujie, et al.
Publicado: (2022)

World Market Development and Consumer Acceptance of Irradiation Technology
por: Maherani, Behnoush, et al.
Publicado: (2016)

Optimization of nutritional and sensory properties of fermented oat-based composite beverage
por: Alemayehu, Getaneh Firew, et al.
Publicado: (2022)

Development of a Fermented Beverage with Chlorella vulgaris Powder on Soybean-Based Fermented Beverage
por: Csatlos, Norbert-Istvan, et al.
Publicado: (2023)

Nutritional and alcoholic contents of cheka: A traditional fermented beverage in Southwestern Ethiopia
por: Binitu Worku, Belay, et al.
Publicado: (2018)

Cricket-Enriched Oat Biscuit: Technological Analysis and Sensory Evaluation
por: Biró, Barbara, et al.
Publicado: (2020)

Whole Wheat Bread Enriched with Cricket Powder as an Alternative Protein
por: Mafu, Ampaka, et al.
Publicado: (2022)

Nutritional Value of Banded Cricket and Mealworm Larvae
por: Kępińska-Pacelik, Jagoda, et al.
Publicado: (2023)

Advances in Fermented Foods and Beverages
por: Holzapfel, Wilhelm
Publicado: (2014)

Microbiology of Fermented Foods and Beverages
por: Varzakas, Theodoros
Publicado: (2020)

Update on Biogenic Amines in Fermented and Non-Fermented Beverages
por: Visciano, Pierina, et al.
Publicado: (2022)

Special Issue: Beneficial Microorganisms for Food Manufacturing—Fermented and Biopreserved Foods and Beverages
por: Talon, Régine, et al.
Publicado: (2017)

Timing of Environmental Enrichment Affects Memory in the House Cricket, Acheta domesticus
por: Mallory, Heather S., et al.
Publicado: (2016)

Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production
por: Galli, Viola, et al.
Publicado: (2020)

Nutritional Function and Flavor Evaluation of a New Soybean Beverage Based on Naematelia aurantialba Fermentation
por: Sun, Tao, et al.
Publicado: (2022)

2568. Mechanisms of a Specific Probiotic Comprised of Lactobacillus acidophilus CL1285, L. casei LBC80R and L. rhamnosus CLR2 that Interferes with Clostridioides difficile 20291 Toxin Production
por: Gunaratnam, Sathursha, et al.
Publicado: (2019)

CRICKET
por: Cricket Club
Publicado: (2013)

Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages
por: Martelli, Francesco, et al.
Publicado: (2020)

Physical Characterization of a Novel Carrot Juice Whey-Enriched Beverage Fermented with Milk or Water Kefir Starter Cultures
por: Rejdlová, Anita, et al.
Publicado: (2023)

Development of a fermented quinoa‐based beverage
por: Ludena Urquizo, Fanny Emma, et al.
Publicado: (2016)

Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments
por: Wedajo Lemi, Bikila
Publicado: (2020)

Effects of Fermented Beverage in Subjects with Metabolic Syndrome
por: Kim, Min-Ju, et al.
Publicado: (2021)

Plant-Based Fermented Beverages: Development and Characterization
por: Deziderio, Marcela Aparecida, et al.
Publicado: (2023)

Physicochemical, Rheological, and Nutritional Quality of Artisanal Fermented Milk Beverages with Cupuassu (Theobroma grandiflorum) Pulp and Flour
por: Gutiérrez-Álzate, Katherine, et al.
Publicado: (2023)

Rheological Characterization of Chapatti (Roti) Enriched with Flour or Paste of House Crickets (Acheta domesticus)
por: Khatun, Habiba, et al.
Publicado: (2021)

Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages
por: Luo, Siyi (Rossie), et al.
Publicado: (2021)

The role of beverages in childhood nutrition
por: Sidnell, A
Publicado: (2014)

Individuality in nutritional preferences: a multi-level approach in field crickets
por: Han, Chang S., et al.
Publicado: (2016)

Impact of heat processing on the nutritional content of Gryllus bimaculatus (black cricket)
por: Dobermann, D., et al.
Publicado: (2019)

Nutritional and Functional Properties of Novel Italian Spray-Dried Cricket Powder
por: Ruggeri, Marco, et al.
Publicado: (2023)

Cricket Club
por: Cricket Club
Publicado: (2016)

Cricket Club
por: Cricket Club
Publicado: (2015)

Doctors and cricketers.
por: McConaghey, R M
Publicado: (1966)

CRICKET CLUB
por: Cricket Club
Publicado: (2010)

CRICKET CLUB
por: CRICKET CLUB
Publicado: (2010)

Cricket Club
por: Cricket Club
Publicado: (2011)

Cannot write session to /tmp/vufind_sessions/sess_v6nh6cqg7gncc6v3g5j4n5g2st