Effect of different killing methods on physicochemical traits, nutritional characteristics, in vitro human digestibility and oxidative stability during storage of the house cricket (Acheta domesticus L.)
Sign Up to like & getrecommendations! Published in 2020 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2020.102444
Abstract: Abstract The present research studied the effect of different killing methods on various quality attributes of the house cricket (Acheta domesticus) powder: physicochemical traits (pH, colour, radical scavenging activity, browning index, protein oxidation), nutritional profile… read more here.
Keywords: effect different; house cricket; cricket acheta; killing methods ... See more keywords