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...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Seyed Mohammad Hasan Haghayeghi, Andrea Osimani, Lucia Aquilanti
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2025-11-01
Schriftenreihe:	Foods
Schlagworte:	edible insects fermentation cricket powder functional food lactic acid bacteria protein hydrolysates
Online-Zugang:	https://www.mdpi.com/2304-8158/14/23/4003
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