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...
Zapisane w:
| Główni autorzy: | , , |
|---|---|
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
MDPI AG
2025-11-01
|
| Seria: | Foods |
| Hasła przedmiotowe: | |
| Dostęp online: | https://www.mdpi.com/2304-8158/14/23/4003 |
| Etykiety: |
Nie ma etykietki, Dołącz pierwszą etykiete!
|