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Fermentation of House Crickets (<i>Acheta domesticus</i>): Boosting Quality and Functionality in Cricket-Based Food Ingredients

This review examines the nutritional and functional potential of <i>Acheta domesticus</i>, the impact of fermentation on its biochemical and microbiological properties, and its application in food ingredients and products. Relevant literature was reviewed on the composition, fermentation behavior, p...

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Principais autores: Seyed Mohammad Hasan Haghayeghi, Andrea Osimani, Lucia Aquilanti
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2025-11-01
coleção:Foods
Assuntos:
edible insects
fermentation
cricket powder
functional food
lactic acid bacteria
protein hydrolysates
Acesso em linha:https://www.mdpi.com/2304-8158/14/23/4003
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