Processing of Larvae of <i>Alphitobius diaperinus</i> and <i>Tenebrio molitor</i> in Cooked Sausages: Effects on Physicochemical, Microbiological, and Sensory Parameters

Proteins from insect production represent an interesting (environmentally friendly) option or supplement to commercial livestock farming. At present, however, the larval stages of <i>T. molitor</i> (mealworm) and <i>A. diaperinus</i> (buffalo worm) have been authorized as food for human consumption...

Celý popis

Podrobná bibliografie

Hlavní autoři:	Barbara Lemke, Darleen Röpper, Anahita Arki, Christian Visscher, Madeleine Plötz, Carsten Krischek
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2024-10-01
Edice:	Insects
Témata:	processed raw insect larvae <i>A. diaperinus</i> <i>T. molitor</i> cooked cured meat product technological implementation quality parameters
On-line přístup:	https://www.mdpi.com/2075-4450/15/11/843
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!