Effect of Blanching Plus Fermentation on Selected Functional Properties of Mealworm (<i>Tenebrio molitor</i>) Powders
The aim of this study was to determine the effect of blanching followed by fermentation of mealworms (<i>Tenebrio molitor</i>) with commercial meat starter cultures on the functional properties of powders produced from the larvae. Full fat and defatted powder samples were prepared from non-fermented...
Guardat en:
| Autors principals: | , , , , , |
|---|---|
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2020-07-01
|
| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/9/7/917 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|