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...
Guardat en:
| Autors principals: | , , |
|---|---|
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2025-11-01
|
| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/14/23/4003 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|