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...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:J Anim Sci Technol
Egile Nagusiak: Kim, Tae-Kyung, Yong, Hae In, Jung, Samooel, Sung, Jung-Min, Jang, Hae Won, Choi, Yun-Sang
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Korean Society of Animal Sciences and Technology 2021
Gaiak:
Research Article
Sarrera elektronikoa: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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