Physicochemical and textural properties of emulsions prepared from the larvae of the edible insects Tenebrio molitor, Allomyrina dichotoma, and Protaetia brevitarsis seulensis

The use of edible insects to replace meat protein is important to ensure future global food security. However, processed foods using edible insects require development to enhance consumer perception. Here, we examined the physicochemical characteristics and rheological properties of emulsions prepar...

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Dades bibliogràfiques
Publicat a:J Anim Sci Technol
Autors principals: Kim, Tae-Kyung, Yong, Hae In, Jung, Samooel, Sung, Jung-Min, Jang, Hae Won, Choi, Yun-Sang
Format: Artigo
Idioma:Inglês
Publicat: Korean Society of Animal Sciences and Technology 2021
Matèries:
Research Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC8071746/
https://ncbi.nlm.nih.gov/pubmed/33987615
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5187/jast.2021.e25
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