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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...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Chaima Dridi, Mathieu Millette, Blanca Aguilar, Johanne Manus, Stephane Salmieri, Monique Lacroix
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI AG 2021-09-01
Schriftenreihe:Foods
Schlagworte:
cricket proteins
ultrasound
irradiation
enzymatic hydrolysis
fermentation
digestibility
Online-Zugang:https://www.mdpi.com/2304-8158/10/10/2259
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