The Effects of Antioxidants and Packaging Methods on Inhibiting Lipid Oxidation in Deep Fried Crickets (Gryllus bimaculatus) during Storage

This study aimed to investigate the effect of processing methods on inhibiting lipid oxidation of deep fried crickets (Gryllus bimaculatus) during storage. Four antioxidants and two packaging methods were used. The effects of different antioxidants and packaging methods on composition of fatty acids...

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Detalles Bibliográficos
Autores principales: Gan, Jin, Zhao, Min, He, Zhao, Sun, Long, Li, Xian, Feng, Ying
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8833970/
https://www.ncbi.nlm.nih.gov/pubmed/35159477
http://dx.doi.org/10.3390/foods11030326

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8833970/
https://www.ncbi.nlm.nih.gov/pubmed/35159477
http://dx.doi.org/10.3390/foods11030326

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