@article{MTMT:34540263,
	title = {Objective quantification technique and widely targeted metabolomic reveal the effect of drying temperature on sensory attributes and related non-volatile metabolites of black tea},
	url = {https://m2.mtmt.hu/api/publication/34540263},
	author = {Hua, J. and Ouyang, W. and Zhu, X. and Wang, J. and Yu, Y. and Chen, M. and Yang, L. and Yuan, H. and Jiang, Y.},
	doi = {10.1016/j.foodchem.2023.138154},
	journal-iso = {FOOD CHEM},
	journal = {FOOD CHEMISTRY},
	volume = {439},
	unique-id = {34540263},
	issn = {0308-8146},
	year = {2024},
	eissn = {1873-7072}
}

@inbook{MTMT:34732346,
	title = {Effect on functional properties of gluten-free pasta enriched with cereal brans},
	url = {https://m2.mtmt.hu/api/publication/34732346},
	author = {Islam, Rayees Ul and Ashfaq, Alweera and Anjum, Zayeema and Khursheed, Nazia and Junaid, Pir Mohammad and Manzoor, Arshied},
	booktitle = {Development of Gluten-Free Pasta},
	doi = {10.1016/B978-0-443-13238-4.00004-6},
	unique-id = {34732346},
	year = {2024},
	pages = {207-226}
}

@article{MTMT:34723490,
	title = {Edible insect-processing techniques: a strategy to develop nutritional food products and novelty food analogs},
	url = {https://m2.mtmt.hu/api/publication/34723490},
	author = {Kozlu, Ali and Ngasakul, Nujamee and Klojdová, Iveta and Baigts-Allende, Diana Karina},
	doi = {10.1007/s00217-024-04474-3},
	journal-iso = {EUR FOOD RES TECHNOL},
	journal = {EUROPEAN FOOD RESEARCH AND TECHNOLOGY},
	volume = {2024},
	unique-id = {34723490},
	issn = {1438-2377},
	abstract = {Edible insects have been part of the eating habits of several cultures over the years. They are recognized as a promising nutritional and sustainable alternative food source. The transformation of insects into safer and more acceptable food ingredients depends on the processing techniques and the final food system. Conventional methodologies such as blanching, boiling, drying, and milling are primarily used for material pre-conditioning and powder preparation, mostly for preparing bakery products. Most advanced technologies are preferred for extraction of insect derivatives such as lipids, proteins, polyphenols, and chitosan due to their better-quality preservation, higher yield, and more environmentally friendly (solvent residues). Insect derivatives (mainly lipids and proteins) have been used to enhance the nutritional value of processed products and to produce food analogs, principally for meat and less investigated for milk and dairy products. This literature overview summarizes the effect of different processing techniques on edible insects’ safety and quality and their use for the development of processed products and derivatives for food analogs production.},
	year = {2024},
	eissn = {1438-2385},
	pages = {1}
}

@article{MTMT:34540264,
	title = {Consumption of edible insects and insect-based foods: A systematic review of sensory properties and evoked emotional response},
	url = {https://m2.mtmt.hu/api/publication/34540264},
	author = {Ribeiro, J.C. and Pintado, M.E. and Cunha, L.M.},
	doi = {10.1111/1541-4337.13247},
	journal-iso = {COMPR REV FOOD SCI F},
	journal = {COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY},
	volume = {23},
	unique-id = {34540264},
	issn = {1541-4337},
	year = {2024},
	eissn = {1541-4337},
	pages = {1-45}
}

@article{MTMT:34732335,
	title = {Edible black ant Smith (Carebara vidua) as human food – A systematic review},
	url = {https://m2.mtmt.hu/api/publication/34732335},
	author = {Siddiqui, S.A. and Ho, L.-H. and Adimulam, S.C. and Nagdalian, A. and Yudhistira, B. and Castro-Muñoz, R. and Ibrahim, S.A.},
	doi = {10.1163/23524588-00001091},
	journal-iso = {J INSECTS FOOD FEED},
	journal = {Journal of Insects as Food and Feed},
	volume = {in presss},
	unique-id = {34732335},
	abstract = {Meeting food security is one of the major global challenges to ensure sufficient supply of food for current and future generations, considering increasing population growth and climate change issues. Consequently, the consumption of edible insects as an alternative food source has recently gained global attention for combating global food insecurity. The present review aims to provide information on the recent progress in consumption of edible black ant Smith, particularly Carebara vidua , as the main focus. The global consumption record of edible black ant Smith and consumer acceptance as well as the strategies used to increase consumer acceptance of eating edible black ant smith were proposed. In addition, the bioecology of black ant Smith was covered in this review. Further, details are provided in this review on the benefits to health, economy, and environment of practicing eating edible insects such as black ant Smith. Focus on the potential uses of Carebara vidua as a food ingredient in culinary cuisine and their safety concerns from rearing until processing were highlighted. The SCOPUS database was analysed using bibliometric software to understand the connections between recent scientific outputs and ant as human food thoroughly. BioRender software was used to create scientific figures. It is noteworthy to highlight that black ant smith contains high protein and micronutrient, especially iron and zinc are higher than that of plant-, animal-based food, and seafood that contribute significantly to meeting the daily protein and mineral intake amount for human. Moreover, the exhibition of antimicrobial and antioxidant properties of edible black ant smith suggests that it can be used as a future functional ingredients for food, pharmaceutical, and cosmetics purposes. Hence, edible black ant smith is promising as an alternative and potential source of food or medicine for sustainable food security.},
	year = {2024},
	eissn = {2352-4588},
	pages = {1-65},
	orcid-numbers = {Siddiqui, S.A./0000-0001-6942-4408; Ho, L.-H./0000-0003-1014-4406; Nagdalian, A./0000-0002-6782-2821; Yudhistira, B./0000-0001-8945-1454; Castro-Muñoz, R./0000-0002-7657-3302; Ibrahim, S.A./0000-0001-5395-9993}
}

@article{MTMT:34720752,
	title = {Current insights into date by-product valorization for sustainable food industries and technology},
	url = {https://m2.mtmt.hu/api/publication/34720752},
	author = {Subhash, A.J. and Bamigbade, G.B. and Ayyash, M.},
	doi = {10.1039/d3fb00224a},
	journal-iso = {Sustain. Food. Technol.},
	journal = {Sustainable Food Technology},
	unique-id = {34720752},
	abstract = {The date palm holds immense significance in the socio-economic fabric of the countries where it is extensively cultivated. The plant and its derivatives boast diverse nutritional and functional properties, contributing to a substantial global production surge. Despite various initiatives to convert date processing waste into value-added products, a significant proportion of waste persists in the form of date seeds, date pomace, and lost dates. The physicochemical and nutritional profiling of date seeds and pomace reveals functionalities that, if properly utilized, could transform them into economically viable, natural, and sustainable ingredients across various sectors. Although ample literature exists on date palms and their industrially relevant waste products, this review distinctly focuses on date seed and pomace as pivotal by-products of date processing. The objective is to furnish comprehensive and updated insights into the valorization of date seeds and pomace, emphasizing their applications in the food industry. This review also endeavors to illuminate approaches for minimizing the wastage of these industrial by-products and highlights the bioactive components inherent in them. © 2024 RSC},
	year = {2024},
	eissn = {2753-8095}
}

@article{MTMT:34329692,
	title = {Edible insects as innovative ingredients: processing technologies and insect incorporated foods},
	url = {https://m2.mtmt.hu/api/publication/34329692},
	author = {Anusha, S. and Negi, P. S.},
	doi = {10.3920/JIFF2022.0026},
	journal-iso = {J INSECTS FOOD FEED},
	journal = {Journal of Insects as Food and Feed},
	volume = {9},
	unique-id = {34329692},
	abstract = {The growing global demand for meat and the limitations of agricultural land and resources have prompted the search for alternative protein sources. Edible insects can be used as a meat substitute because of their significant protein content, high food-to-feed conversion ratio, and mere greenhouse gas emissions. Entomophagy, or the eating of insects, has long been practised by numerous ethnic groups across the world. Approximately 2000 edible insect species are being consumed. Edible insects are only available during certain seasons; therefore, many processing procedures are used to preserve them for extended periods. Traditional processing processes include drying, roasting, and boiling, which aim at imparting local taste and flavour. Along with these traditional drying methods, a number of novel approaches have been developed to reduce nutrient loss while also extending shelf life. Insect-based foods are becoming progressively essential to improve nutritional content while also reducing environmental risk. Because eating whole edible insects has an adverse impact on public acceptance, adding insects as an ingredient has spurred considerable attention in recent years. Insect-enriched food products have numerous benefits as well as challenges. The inclusion of a small amount of insect flour contributes to the additional nutritional and health benefits, however, the inclusion of a higher amount of insect powder frequently modifies the traditional taste preferences of many products. A massive portion of the population still does not accept edible insects due to their distinct flavours and taste. Raising awareness about the benefits of entomophagy, as well as understanding the sensory qualities of insect-added food products will aid in developing a more palatable and acceptable product.},
	keywords = {NUTRITION; drying; Entomophagy; processing effects; insect-based foods},
	year = {2023},
	eissn = {2352-4588},
	pages = {1003-1016}
}

@{MTMT:34540276,
	title = {Insects as Food Sources},
	url = {https://m2.mtmt.hu/api/publication/34540276},
	author = {Borges, S. and Sousa, P. and Pintado, M.},
	booktitle = {Sustainable Food Science - A Comprehensive Approach: Volumes 1-4},
	doi = {10.1016/B978-0-12-823960-5.00011-1},
	volume = {1-4},
	unique-id = {34540276},
	year = {2023},
	pages = {V3-123-V3-132}
}

@article{MTMT:33939816,
	title = {Edible insects as foods: mapping scientific publications and product launches in the global market (1996-2021)},
	url = {https://m2.mtmt.hu/api/publication/33939816},
	author = {Boukid, F. and Sogari, G. and Rosell, C. M.},
	doi = {10.3920/JIFF2022.0060},
	journal-iso = {J INSECTS FOOD FEED},
	journal = {Journal of Insects as Food and Feed},
	volume = {9},
	unique-id = {33939816},
	abstract = {Edible insects are gaining interest for their health and environmental merits as human food. Within this framework, the main objectives of this research are to fill the gap between market trends and scientific research about the status of edible insects in foods, suggest a roadmap for future research and boost product launches. For these reasons, an attempt has been made to review the progress of scientific documents related to edible insect foods and to detect the prominent trends in insect-based foods during the period 1996-2021. By putting the findings of these searches together, we were able to observe that scientific publications have increased exponentially since 2015 - similar to product launches but at a higher speed. Europe was found to be the most prolific region in terms of publications and food product numbers due to increased awareness of the benefits of insects. Market data offered insights into the main selling countries, food applications and insect ingredients. In the future, food formulators will still have to find innovative solutions to offer insect-based foods with pleasant flavours and textures and, in turn, contribute to healthy and sustainable gastronomy. Ensuring safety and setting a clear legislative framework will further organise the sector and thus boost edible insects as a future food commodity.},
	keywords = {bibliometric analysis; Scopus; VOSviewer; Entomophagy; future foods; Mintel Global New Products Database},
	year = {2023},
	eissn = {2352-4588},
	pages = {353-368}
}

@inbook{MTMT:34149487,
	title = {Consumer Attitudes towards Insects as Food},
	url = {https://m2.mtmt.hu/api/publication/34149487},
	author = {Carcea, Marina and Narducci, Valentina and Turfani, Valeria},
	booktitle = {Edible Insects Processing for Food and Feed},
	doi = {10.1201/9781003165729-5},
	unique-id = {34149487},
	year = {2023},
	pages = {85-106}
}

@{MTMT:34540269,
	title = {Edible insects in food},
	url = {https://m2.mtmt.hu/api/publication/34540269},
	author = {Choi, Y.-S. and Lee, J.H. and Kim, T.-K. and Shin, D.-M.},
	booktitle = {Advances in Food and Nutrition Research},
	doi = {10.1016/bs.afnr.2023.10.005},
	unique-id = {34540269},
	year = {2023}
}

@article{MTMT:34540267,
	title = {Untargeted metabolomics provide new insights into the implication of Lactobacillus helveticus strains isolated from natural whey starter in methylglyoxal-mediated browning},
	url = {https://m2.mtmt.hu/api/publication/34540267},
	author = {Galimberti, S. and Rocchetti, G. and Di, Rico F. and Rossetti, C. and Fontana, A. and Lucini, L. and Callegari, M.L.},
	doi = {10.1016/j.foodres.2023.113644},
	journal-iso = {FOOD RES INT},
	journal = {FOOD RESEARCH INTERNATIONAL},
	volume = {174},
	unique-id = {34540267},
	issn = {0963-9969},
	year = {2023},
	eissn = {1873-7145}
}

@article{MTMT:34149310,
	title = {The crispy cricket – Attitudes, habits, and tradition in insect consumption},
	url = {https://m2.mtmt.hu/api/publication/34149310},
	author = {Gómez-Corona, Carlos and Valentin, Dominique},
	doi = {10.1016/j.foodqual.2023.104960},
	journal-iso = {FOOD QUAL PREFER},
	journal = {FOOD QUALITY AND PREFERENCE},
	volume = {110},
	unique-id = {34149310},
	issn = {0950-3293},
	year = {2023},
	eissn = {1873-6343},
	orcid-numbers = {Gómez-Corona, Carlos/0000-0003-2928-7597}
}

@article{MTMT:34540266,
	title = {Salt-soluble protein extracts from Hermetia illucens and Bombyx mori for high protein pasta production},
	url = {https://m2.mtmt.hu/api/publication/34540266},
	author = {Hidalgo, A. and Cullere, M. and Dalle, Zotte A. and Pasini, G.},
	doi = {10.1016/j.lwt.2023.115507},
	journal-iso = {LWT-FOOD SCI TECHNOL},
	journal = {LWT-FOOD SCIENCE AND TECHNOLOGY},
	volume = {190},
	unique-id = {34540266},
	issn = {0023-6438},
	year = {2023},
	eissn = {1096-1127}
}

@article{MTMT:34046620,
	title = {Insects as food - Changes in consumers’ acceptance of entomophagy in Hungary between 2016 and 2021},
	url = {https://m2.mtmt.hu/api/publication/34046620},
	author = {Kasza, Gyula and Izsó, Tekla and Szakos, Dávid and Nugraha, Widya Satya and Tamimi, Masagus Haidir and Süth, Miklós},
	doi = {10.1016/j.appet.2023.106770},
	journal-iso = {APPETITE},
	journal = {APPETITE},
	volume = {188},
	unique-id = {34046620},
	issn = {0195-6663},
	year = {2023},
	eissn = {1095-8304},
	orcid-numbers = {Izsó, Tekla/0000-0002-1444-8098; Szakos, Dávid/0000-0002-0280-0090}
}

@article{MTMT:33939821,
	title = {Silkworm pupae derivatives as source of high value protein intended for pasta fortification},
	url = {https://m2.mtmt.hu/api/publication/33939821},
	author = {Piazza, Laura and Ratti, Simona and Girotto, Francesca and Cappellozza, Silvia},
	doi = {10.1111/1750-3841.16420},
	journal-iso = {J FOOD SCI},
	journal = {JOURNAL OF FOOD SCIENCE},
	volume = {88},
	unique-id = {33939821},
	issn = {0022-1147},
	abstract = {Silkworm (Bombyx mori) pupae are recognized as novel nutritionally valuable food. Their use in pasta-making was considered with the intention of repositioning spaghetti shaped pasta supplemented with silkworm derivatives (10%(db)) as a valuable product in sustainable diets besides upcycling a side stream from the silk industry. The principal objective of this study was to assess the cooking quality (i.e., imbibition kinetics, cooking loss) and texture of pasta supplemented with defatted silkworm powder or with its aqueous protein extract, which enabled to reduce the content of indigestible components supplying a similar protein intake. Pasta was produced on lab-scale, dried, and tested for chemical composition, mechanical properties before and during cooking, cooking behavior in terms of hydration kinetics, starch gelatinization, and cooking quality indexes. The structural roles on pasta protein network played by silkworm powder and proteins extract were investigated. The former behaves as a structural thickener while the second provides a steric hindrance effect with consequent different cooking performances. With regards to the fortified pasta perceived quality, a high level in total color difference (Delta E) was measured (Delta E > 6). However, after fortification agents' addition, pasta color became closer to that of the whole wheat pasta already known by consumers. Structure fragility increased. The energy at break of the "extract pasta" was about one-third of the control (0.849 N*mm). Silkworm powder addition led to the highest pasta optimal cooking time (376 s) and the slowest imbibition rate (0.0001 s(-1)). After fortification, pasta had an almost doubled cooking loss than control pasta (2.97 +/- 0.18 g/100g(db)). Practical ApplicationSilkworm pupae flour can be easily applied for pasta fortification in order to increase the protein daily intake of people in an easy and practical way.},
	keywords = {circular economy; insect protein; pasta cooking quality; spent silkworm pupae upcycling},
	year = {2023},
	eissn = {1750-3841},
	pages = {341-355}
}

@article{MTMT:34650764,
	title = {House cricket (Acheta domesticus): A review based on its nutritional composition, quality, and potential uses in the food industry},
	url = {https://m2.mtmt.hu/api/publication/34650764},
	author = {Pilco-Romero, Gabriela and Chisaguano-Tonato, Aida M. and Herrera-Fontana, Maria E. and Chimbo-Gandarac, Luis F. and Sharifi-Rad, Majid and Giampieri, Francesca and Battinof, Maurizio and Vernaza, Maria Gabriela and Alvarez-Suarez, Jose M.},
	doi = {10.1016/j.tifs.2023.104226},
	journal-iso = {TRENDS FOOD SCI TECH},
	journal = {TRENDS IN FOOD SCIENCE & TECHNOLOGY},
	volume = {142},
	unique-id = {34650764},
	issn = {0924-2244},
	keywords = {Novel foods; edible insects; Traditional foods; house cricket; A. domesticus},
	year = {2023},
	eissn = {1879-3053},
	orcid-numbers = {Sharifi-Rad, Majid/0000-0002-4319-025X; Giampieri, Francesca/0000-0002-8151-9132}
}

@article{MTMT:34540265,
	title = {The effect of common duckweed (Lemna minor L.) extract on the shelf-life of beef burgers stored in modified atmosphere packs: A metabolomics approach},
	url = {https://m2.mtmt.hu/api/publication/34540265},
	author = {Rocchetti, G. and Rebecchi, A. and Zhang, L. and Dallolio, M. and Del, Buono D. and Freschi, G. and Lucini, L.},
	doi = {10.1016/j.fochx.2023.101013},
	journal-iso = {FOOD CHEM X},
	journal = {FOOD CHEMISTRY: X},
	volume = {20},
	unique-id = {34540265},
	issn = {2590-1575},
	year = {2023},
	eissn = {2590-1575}
}

@article{MTMT:34302024,
	title = {Legal situation and consumer acceptance of insects being eaten as human food in different nations across the world-A comprehensive review},
	url = {https://m2.mtmt.hu/api/publication/34302024},
	author = {Siddiqui, Shahida Anusha and Tettey, Elizabeth and Yunusa, Bello Mohammed and Ngah, Norhayati and Debrah, Shadrack Kwaku and Yang, Xi and Fernando, Ito and Povetkin, Sergey Nikolaevich and Shah, Mohd Asif},
	doi = {10.1111/1541-4337.13243},
	journal-iso = {COMPR REV FOOD SCI F},
	journal = {COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY},
	unique-id = {34302024},
	issn = {1541-4337},
	abstract = {Insect consumption is a traditional practice in many countries. Currently, the urgent need for ensuring food sustainability and the high pressure from degrading environment are urging food scientists to rethink the possibility of introducing edible insects as a promising food type. However, due to the lack of the standardized legislative rules and the adequate scientific data that demonstrate the safety of edible insects, many countries still consider it a grey area to introduce edible insects into food supply chains. In this review, we comprehensively reviewed the legal situation, consumer willingness, acceptance, and the knowledge on edible insect harvesting, processing as well as their safety concerns. We found that, despite the great advantage of introducing edible insects in food supply chains, the legal situation and consumer acceptance for edible insects are still unsatisfactory and vary considerably in different countries, which mostly depend on geographical locations and cultural backgrounds involving psychological, social, religious, and anthropological factors. Besides, the safety concern of edible insect consumption is still a major issue hurdling the promotion of edible insects, which is particularly concerning for countries with no practice in consuming insects. Fortunately, the situation is improving. So far, some commercial insect products like energy bars, burgers, and snack foods have emerged in the market. Furthermore, the European Union has also recently issued a specific item for regulating new foods, which is believed to establish an authorized procedure to promote insect-based foods and should be an important step for marketizing edible insects in the near future.},
	keywords = {NUTRITION; food safety; Harvesting; edible insects; consumer willingness; legal situation},
	year = {2023},
	eissn = {1541-4337},
	orcid-numbers = {Fernando, Ito/0000-0001-6776-4847}
}

@article{MTMT:34149343,
	title = {Strategies to convince consumers to eat insects? A review},
	url = {https://m2.mtmt.hu/api/publication/34149343},
	author = {van Huis, Arnold and Rumpold, Birgit},
	doi = {10.1016/j.foodqual.2023.104927},
	journal-iso = {FOOD QUAL PREFER},
	journal = {FOOD QUALITY AND PREFERENCE},
	volume = {110},
	unique-id = {34149343},
	issn = {0950-3293},
	year = {2023},
	eissn = {1873-6343},
	pages = {104927}
}

@article{MTMT:34149433,
	title = {Another thread to uncover the aging mystery of white tea: Focusing on the natural nanoparticles in tea infusion},
	url = {https://m2.mtmt.hu/api/publication/34149433},
	author = {Zhu, Ruiyu and Chen, Zhen and Lv, Helin and Pan, Yani and Feng, Xinyu and Chen, Guicai and Hu, Weilian and Xu, Tianhua and Fan, Fangyuan and Gong, Shuying and Chen, Ping and Chu, Qiang},
	doi = {10.1016/j.foodchem.2023.136838},
	journal-iso = {FOOD CHEM},
	journal = {FOOD CHEMISTRY},
	volume = {429},
	unique-id = {34149433},
	issn = {0308-8146},
	year = {2023},
	eissn = {1873-7072}
}

@article{MTMT:34722637,
	title = {Utilization of Edible-Insects as Protein Substitute in Food and Effects of Processing on Their Nutrient Contents and Protein Functionalities},
	url = {https://m2.mtmt.hu/api/publication/34722637},
	author = {Abdullahi, Nura and Igwe, Enerst Chukwusoro and Dandago, Munir Abba and Rilwan, Abdurrashid and Jibril, Hassana and Iliyasu, Raliya},
	doi = {10.33512/fsj.v4i2.14527},
	journal-iso = {fsj. food. scientech. j.},
	journal = {Food ScienTech Journal},
	volume = {4},
	unique-id = {34722637},
	issn = {2685-4279},
	year = {2022},
	eissn = {2715-422X},
	pages = {83}
}

@article{MTMT:34722583,
	title = {Nutrient Composition of Fresh Pasta Enriched with Chia (Salvia hispanica L.)},
	url = {https://m2.mtmt.hu/api/publication/34722583},
	author = {Aja, Silvia and Haros, Claudia Monika},
	doi = {10.3390/blsf2022017003},
	journal-iso = {BIOL LIFE SCI FORUM},
	journal = {BIOLOGY AND LIFE SCIENCES FORUM},
	volume = {17},
	unique-id = {34722583},
	issn = {2673-9976},
	year = {2022},
	eissn = {2673-9976},
	pages = {3},
	orcid-numbers = {Haros, Claudia Monika/0000-0001-7904-0109}
}

@article{MTMT:33092706,
	title = {Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties},
	url = {https://m2.mtmt.hu/api/publication/33092706},
	author = {Bchir, Brahim and Karoui, Romdhane and Danthine, Sabine and Blecker, Christophe and Besbes, Souhail and Attia, Hamadi},
	doi = {10.3390/foods11101393},
	journal-iso = {FOODS},
	journal = {FOODS},
	volume = {11},
	unique-id = {33092706},
	issn = {2304-8158},
	abstract = {This study aims to evaluate the impact of incorporating pear, date, and apple by-products on pasta properties. Pasta properties including cooking quality, texture, color, rheology, thermal gelling, and microstructural characteristics were evaluated. Common wheat flour was substituted by 0, 2.5, 5, 7, and 10 g/100 g of by-products. To choose the best-suited substitute of flour for the preparation of pasta, the sensorial properties of pasta were investigated. Interrelationships between all the physicochemical parameters were investigated using multiple factor analysis. We also studied the impact of storage (7, 15, and 30 days) on the physicochemical proprieties of pasta. The results revealed that the chemical composition of pasta elaborated with by-products was characterized by higher energy (~386 Kcal) and fiber content (~13%) than the control pasta. Generally, materials added to the durum wheat pasta reduce optimum cooking time, adhesiveness, and extensibility, and enhance the swelling index, cooking loss, cooking water absorption, water activity, firmness, and tenacity of pasta. Cooked pasta samples were significantly (p < 0.05) darker (L*) and greener (-a*) than the control pasta. Increasing the rate of by-products from 2.5% to 10% principally altered the texture and structure of pasta. Scanning electron microscopy analysis showed that the inclusion of by-products into pasta leads to a disruption of the protein matrix. A practical formulation (2.5% of by-products) can be selected, since a significant difference was detected between overall acceptability scores. Grouping the variables in the principal component analysis plot showed that pasta samples can be divided into three groups. Each group was correlated by a specific variable. A significant modification of the physical parameters of pasta was observed after 30 days of storage.},
	year = {2022},
	eissn = {2304-8158},
	pages = {1393},
	orcid-numbers = {Bchir, Brahim/0000-0001-5289-098X; Danthine, Sabine/0000-0002-0008-676X}
}

@article{MTMT:33939818,
	title = {Nutritional and sensory qualities, and willingness to pay for meat alternatives : the case of plant-based alter- natives, "in vitro meat" and insects},
	url = {https://m2.mtmt.hu/api/publication/33939818},
	author = {Bourdrez, Valentine and Chriki, Sghaier},
	doi = {10.20870/productions-animales.2022.35.3.7265},
	journal-iso = {INRA PROD ANIM},
	journal = {INRA PRODUCTIONS ANIMALES},
	volume = {35},
	unique-id = {33939818},
	issn = {2273-774X},
	abstract = {Focusing on alternatives to meat can strengthen the sustainability of sources of essential nutrients (proteins, micronutrients), in a context favorable to vegetarian, vegan or even flexitarian diets. It can also allow diversification of the agri-food market. But from a health point of view, the digestibility of certain nutrients remains poorly understood, and the processes to reproduce the same organoleptic qualities as meat are under development. Also, from an economic point of view, consumer acceptance of the price depends on several factors to be considered for future development. This article reviews the experimental work carried out worldwide between 1997 and 2021, on three alternatives namely plant-based alternatives, "in vitro meat" and insects. The following indicators will be described : i) nutritional quality (protein quantity and its digestibility, quantity of fats and unsaturation ratio, quantity and bioavailability of iron and vitamin B12), ii) organoleptic quality, and finally iii) the willingness to pay. For the plant-based alternatives, it is necessary to improve both nutritional (particularly in heme iron and vitamin B12 content) and sensory qualities, to appeal to a part of the population strongly attached to meat, as well as a part affected by food and/or technological neophobia. For "in vitro meat", in addition to improving its nutritional quality, it is important to lower its price, which is still inaccessible to consumers. Finally, western consumers will be better able to accept if insects are not presented whole but incorporated as ingredients.},
	year = {2022},
	eissn = {1152-5428},
	pages = {217-235}
}

@article{MTMT:32927941,
	title = {Technological Performance of Cricket Powder (Acheta domesticus L.) in Wheat-Based Formulations},
	url = {https://m2.mtmt.hu/api/publication/32927941},
	author = {Bresciani, A. and Cardone, G. and Jucker, C. and Savoldelli, S. and Marti, A.},
	doi = {10.3390/insects13060546},
	journal-iso = {INSECTS},
	journal = {INSECTS},
	volume = {13},
	unique-id = {32927941},
	year = {2022},
	eissn = {2075-4450},
	pages = {1-15}
}

@inbook{MTMT:33092872,
	title = {Functional Cereal-Based Bakery Products, Breakfast Cereals, and Pasta Products},
	url = {https://m2.mtmt.hu/api/publication/33092872},
	author = {Di Cairano, Maria and Tolve, Roberta and Cela, Nazarena and Sportiello, Lucia and Scarpa, Teresa and Galgano, Fernanda},
	booktitle = {Functional Cereals and Cereal Foods},
	doi = {10.1007/978-3-031-05611-6_9},
	unique-id = {33092872},
	year = {2022},
	pages = {215-249}
}

@article{MTMT:33551124,
	title = {The Crick-Eatery: A Novel Approach to Evaluate Cricket (Acheta domesticus) Powder Replacement in Food Products through Product Eating Experience and Emotional Response},
	url = {https://m2.mtmt.hu/api/publication/33551124},
	author = {Ho, Isaac and Peterson, Adelynn and Madden, Jack and Wai, Kylie and Lesniauskas, Ruta and Garza, Jeff and Gere, Attila and Amin, Samir and Lammert, Amy},
	doi = {10.3390/foods11244115},
	journal-iso = {FOODS},
	journal = {FOODS},
	volume = {11},
	unique-id = {33551124},
	issn = {2304-8158},
	abstract = {This study was conducted to evaluate three different food products containing cricket powder for consumer acceptability, emotional response, satiety, and plate waste. US untrained consumers (n = 108), from the San Luis Obispo, CA area, were recruited to evaluate three food products (sausage, pasta, and brownies) as components in a three-course meal that either contain cricket powder (CP) or not (Control). The CP sausage was found to have lower liking scores than the Control for the attributes tested (p < 0.05). The CP pasta was found to be higher in overall liking than the Control (p < 0.05). The CP Brownies were rated highly across the attributes, except for texture and aftertaste (p < 0.05). Though the CP products were found to be as acceptable as the Controls, the use of cricket powder may have affected the texture and flavor profile of both the CP sausage and brownies. The participants selected more positive emotions terms for both the CP and Control products than negative emotions. Negative terms selected, such as worried, decreased once the products were consumed (p < 0.05). Plate waste and subjective satiety may also be indicators of consumer acceptability. Significant correlations were found between appearance liking and satiety as well as taste liking and plate waste for both the Control and CP products/dishes (p < 0.05). Based on this work, future acceptance of insect-based products may be encouraged by evaluating the products throughout an eating experience.},
	year = {2022},
	eissn = {2304-8158},
	pages = {4115},
	orcid-numbers = {Ho, Isaac/0000-0003-4883-5536; Gere, Attila/0000-0003-3075-1561; Amin, Samir/0000-0002-6822-1358; Lammert, Amy/0000-0003-2516-475X}
}

@article{MTMT:33407047,
	title = {Will It Cricket? Product Development and Evaluation of Cricket (Acheta domesticus) Powder Replacement in Sausage, Pasta, and Brownies},
	url = {https://m2.mtmt.hu/api/publication/33407047},
	author = {Ho, Isaac and Peterson, Adelynn and Madden, Jack and Huang, Evan and Amin, Samir and Lammert, Amy},
	doi = {10.3390/foods11193128},
	journal-iso = {FOODS},
	journal = {FOODS},
	volume = {11},
	unique-id = {33407047},
	issn = {2304-8158},
	abstract = {Insect powders used in food products may lower the overall quality when compared to conventional counterparts. This preliminary study was used to develop and evaluate insect-based food products and to utilize them in a future consumer test. Pork sausage, dried pasta, and chocolate brownie formulations were developed to either contain NO cricket powder (Control) or have cricket powder (CP). The products were evaluated for proximate composition and product-dependent parameters. The protein content increased in the CP pasta and brownies (p < 0.05) while no changes were found in the sausage (p > 0.05). Fat content increased in both the CP pasta and brownies while it decreased in the CP sausage (p < 0.05). The CP sausage had a higher carbohydrate content than the Control (p < 0.05). Overall, this may be attributed to cricket powder being high in protein and fat while also containing dietary fiber. Cricket powder replacement may lead to noticeable color differences by increasing green and blue coloring in sausage and pasta (p < 0.05). Changes in textural properties (p < 0.05) may be attributed to cricket powder affecting protein solubility and emulsion stability in sausage while gluten formation may be interfered with in the brownies. Overall, cricket powder replacement had improved nutritional content with minor changes in quality parameters.},
	keywords = {Product development; Meat Products; pasta; Novel foods; insect-based foods; cricket powder; brownies},
	year = {2022},
	eissn = {2304-8158},
	orcid-numbers = {Ho, Isaac/0000-0003-4883-5536}
}

@article{MTMT:32726459,
	title = {Application of edible insects as novel protein sources and strategies for improving their processing},
	url = {https://m2.mtmt.hu/api/publication/32726459},
	author = {Kim, Tae-Kyung and Cha, Ji Yoon and Yong, Hae In and Jang, Hae Won and Jung, Samooel and Choi, Yun-Sang},
	doi = {10.5851/kosfa.2022.e10},
	journal-iso = {FOOD SCI ANIM RESOUR},
	journal = {FOOD SCIENCE OF ANIMAL RESOURCES},
	volume = {42},
	unique-id = {32726459},
	issn = {2636-0772},
	year = {2022},
	eissn = {2636-0780},
	pages = {https://doi.org/10.5851/kosfa.2022.e10}
}

@article{MTMT:32636233,
	title = {Effect of hydrocolloids on functionality of Protaetia brevitarsis proteins},
	url = {https://m2.mtmt.hu/api/publication/32636233},
	author = {Kim, Tae-Kyung and Yong, Hae In and Kang, Min-Cheol and Cha, Ji Yoon and Choi, Yun-Sang},
	doi = {10.1007/s10068-021-01021-8},
	journal-iso = {FOOD SCI BIOTECHNOL},
	journal = {FOOD SCIENCE AND BIOTECHNOLOGY},
	volume = {2022},
	unique-id = {32636233},
	issn = {1226-7708},
	year = {2022},
	eissn = {2092-6456},
	pages = {1},
	orcid-numbers = {Choi, Yun-Sang/0000-0001-8060-6237}
}

@article{MTMT:32796079,
	title = {Acceptance of Insect-Based Food Products in Western Societies: A Systematic Review},
	url = {https://m2.mtmt.hu/api/publication/32796079},
	author = {Kröger, T. and Dupont, J. and Büsing, L. and Fiebelkorn, F.},
	doi = {10.3389/fnut.2021.759885},
	journal-iso = {FRONT NUTR},
	journal = {FRONTIERS IN NUTRITION},
	volume = {8},
	unique-id = {32796079},
	issn = {2296-861X},
	year = {2022},
	eissn = {2296-861X}
}

@article{MTMT:33091185,
	title = {The Physiology of Postharvest Tea (Camellia sinensis) Leaves, According to Metabolic Phenotypes and Gene Expression Analysis},
	url = {https://m2.mtmt.hu/api/publication/33091185},
	author = {Mei, Shuang and Yu, Zizi and Chen, Jiahao and Zheng, Peng and Sun, Binmei and Guo, Jiaming and Liu, Shaoqun},
	doi = {10.3390/molecules27051708},
	journal-iso = {MOLECULES},
	journal = {MOLECULES},
	volume = {27},
	unique-id = {33091185},
	issn = {1420-3049},
	abstract = {Proper postharvest storage preserves horticultural products, including tea, until they can be processed. However, few studies have focused on the physiology of ripening and senescence during postharvest storage, which affects the flavor and quality of tea. In this study, physiological and biochemical indexes of the leaves of tea cultivar ‘Yinghong 9′ preserved at a low temperature and high relative humidity (15–18 °C and 85–95%, PTL) were compared to those of leaves stored at ambient conditions (24 ± 2 °C and relative humidity of 65% ± 5%, UTL). Water content, chromatism, chlorophyll fluorescence, and key metabolites (caffeine, theanine, and catechins) were analyzed over a period of 24 h, and volatilized compounds were determined after 24 h. In addition, the expression of key biosynthesis genes for catechin, caffeine, theanine, and terpene were quantified. The results showed that water content, chromatism, and chlorophyll fluorescence of preserved leaves were more similar to fresh tea leaves than unpreserved tea leaves. After 24 h, the content of aroma volatiles and caffeine significantly increased, while theanine decreased in both groups. Multiple catechin monomers showed distinct changes within 24 h, and EGCG was significantly higher in preserved tea. The expression levels of CsFAS and CsTSI were consistent with the content of farnesene and theanine, respectively, but TCS1 and TCS2 expression did not correlate with caffeine content. Principal component analysis considered results from multiple indexes and suggested that the freshness of PTL was superior to that of UTL. Taken together, preservation conditions in postharvest storage caused a series of physiological and metabolic variations of tea leaves, which were different from those of unpreserved tea leaves. Comprehensive evaluation showed that the preservation conditions used in this study were effective at maintaining the freshness of tea leaves for 2–6 h. This study illustrates the metabolic changes that occur in postharvest tea leaves, which will provide a foundation for improvements to postharvest practices for tea leaves.},
	year = {2022},
	eissn = {1420-3049}
}

@article{MTMT:33092818,
	title = {The flavour of edible insects: A comprehensive review on volatile compounds and their analytical assessment},
	url = {https://m2.mtmt.hu/api/publication/33092818},
	author = {Perez-Santaescolastica, Cristina and De Winne, Ann and Devaere, Jolien and Fraeye, Ilse},
	doi = {10.1016/j.tifs.2022.07.011},
	journal-iso = {TRENDS FOOD SCI TECH},
	journal = {TRENDS IN FOOD SCIENCE & TECHNOLOGY},
	volume = {127},
	unique-id = {33092818},
	issn = {0924-2244},
	year = {2022},
	eissn = {1879-3053},
	pages = {352-367},
	orcid-numbers = {Perez-Santaescolastica, Cristina/0000-0003-4863-6596; Devaere, Jolien/0000-0002-4242-9126; Fraeye, Ilse/0000-0002-6238-5810}
}

@article{MTMT:34732472,
	title = {Sürdürülebilir Beslenme Kapsamında Yenilebilir Böcekler},
	url = {https://m2.mtmt.hu/api/publication/34732472},
	author = {SEYHAN, Selen and NAKİLCİOĞLU, Emine},
	doi = {10.35193/bseufbd.1163805},
	journal-iso = {BILECIK ŞEYH EDEBALI ÜNIVERSITESI FEN BILIMLERI DERGISI},
	journal = {BİLECİK ŞEYH EDEBALİ ÜNİVERSİTESİ FEN BİLİMLERİ DERGİSİ},
	volume = {9},
	unique-id = {34732472},
	issn = {2458-7575},
	abstract = {İlerleyen yıllarda dünya nüfusunun 9 milyarı geçeceği öngörülmektedir. Artan nüfus, şehirleşme oranının büyümesi, ekonomik nedenler ve bazı çevresel faktörler nedeniyle, insanların yeterli miktarda hayvansal ürün kaynaklarına ulaşmada büyük sorunlar yaşayacağı düşünülmektedir. Bu sebeple geleneksel protein kaynakları yetersiz kalacak olup, yenilebilir böceklerin alternatif protein kaynakları olarak hesaba katılması gerekecektir. Günümüzde karıncalar, çekirgeler, arılar, eşek arısı, cırcır böcekleri ve daha nicesinin dahil olduğu birçok böcek türü yenilebilmektedir. Dünyada yaklaşık olarak 1.900’den fazla böcek türünün yenilebilir olduğu, bu böcek türlerinin insan gıdası olarak kullanıldığı ve dünya çapında yaklaşık 2 milyar insanın böcek tükettiği bilinmektedir. Bitkisel ve hayvansal proteinler ile böcek proteinleri karşılaştırıldığında esansiyel aminoasit profili, toplam protein seviyesi ve diğer besin değerleri bakımından yenilebilir böcekler değerli kaynaklardır. Ayrıca elde edilen biyoaktif maddeler sağlığın geliştirilmesi ve hastalıkların önlenmesinde kullanılabilmektedir. Literatürde gıda alanında yenilebilir böcekler ile ilgili çalışmalar mevcuttur ve her geçen gün artmaktadır. Bu derleme çalışmasında, yenilebilir böceklerden olan kriket böceği (Acheta domesticus), un kurdu (Tenebrio molitor), siyah asker sineği (Hermetia illucens), çekirge (Locusta migratoria) ve ipek böceği (Bombyx mori) ile ilgili bilgi verilmesi ve gıda alanında kullanımı hakkında bilgi aktarımının sağlanması amaçlanmıştır.},
	year = {2022},
	pages = {1166-1178},
	orcid-numbers = {SEYHAN, Selen/0000-0001-6354-4687; NAKİLCİOĞLU, Emine/0000-0003-4334-2900}
}

@article{MTMT:33092714,
	title = {Satiety of Edible Insect-Based Food Products as a Component of Body Weight Control},
	url = {https://m2.mtmt.hu/api/publication/33092714},
	author = {Skotnicka, Magdalena and Mazurek, Aleksandra and Karwowska, Kaja and Folwarski, Marcin},
	doi = {10.3390/nu14102147},
	journal-iso = {NUTRIENTS},
	journal = {NUTRIENTS},
	volume = {14},
	unique-id = {33092714},
	abstract = {Among the many aspects determining the nutritional potential of insect-based foods, research into the satiating potential of foods is an important starting point in the design of new functional foods, including those based on edible insects. The aim of this study was to assess the satiating value of products with the addition of freeze-dried insect flour. The test material included wheat pancakes in which corresponding proportions of wheat flour were substituted with 10% Mw, 0% Mw, and 30% Mw of flour from freeze-dried Tenebrio molitor, 10% Bw, 20% Bw, and 30% Bw of flour from Alphitobius diaperinus, and 10% Cr, 20% Cr, and 30% Cr of flour from Acheta domesticus. The study included the characterisation of physico-chemical properties and their effect on the satiating potential of the analysed pancakes. A total of 71 healthy volunteers (n = 39 women, n = 32 men) with no food phobias were qualified for the study. Each subject rated the level of hunger and satiety before and after ingestion at 30 min intervals over the subsequent 180 min on two separate graphical scales. The rating was done on an unstructured 100 mm visual analogue scale (VAS). A portion intended for testing had a value of 240 kcal. The highest average satiety values were noted for the pancakes with an addition of 30% Alphitobius diaperinus (Bw) and with the addition of 20% and 30% addition of Acheta domesticus flour (Cr). The Tenebrio molitor-based products were the least satiating. However, the largest addition of 30% of an insect flour for each variant considerably increased the satiating potential as compared to the control sample. Satiety was influenced the most by the protein content in the test wheat pancakes. The results support the idea of a possible usage of insect-based food products in the composition of obesity treatment diets, carbohydrate-limiting diets, and as alternative sources of protein.},
	year = {2022},
	eissn = {2072-6643},
	orcid-numbers = {Skotnicka, Magdalena/0000-0002-0853-0685; Mazurek, Aleksandra/0000-0003-0585-3929; Karwowska, Kaja/0000-0001-7359-2164; Folwarski, Marcin/0000-0002-7301-1689}
}

@article{MTMT:33911160,
	title = {Nutritional Composition, Health Benefits, and Application Value of Edible Insects: A Review},
	url = {https://m2.mtmt.hu/api/publication/33911160},
	author = {Zhou, Yaxi and Wang, Diandian and Zhou, Shiqi and Duan, Hao and Guo, Jinhong and Yan, Wenjie},
	doi = {10.3390/foods11243961},
	journal-iso = {FOODS},
	journal = {FOODS},
	volume = {11},
	unique-id = {33911160},
	issn = {2304-8158},
	abstract = {For thousands of years, edible insects have been used as food to alleviate hunger and improve malnutrition. Some insects have also been used as medicines because of their therapeutic properties. This is not only due to the high nutritional value of edible insects, but more importantly, the active substances from edible insects have a variety of biofunctional activities. In this paper, we described and summarized the nutritional composition of edible insects and discussed the biological functions of edible insects and their potential benefits for human health. A summary analysis of the findings for each active function confirms that edible insects have the potential to develop functional foods and medicines that are beneficial to humans. In addition, we analyzed the issues that need to be considered in the application of edible insects and the current status of edible insects in food and pharmaceutical applications. We concluded with a discussion of regulations related to edible insects and an outlook on future research and applications of edible insects. By analyzing the current state of research on edible insects, we aim to raise awareness of the use of edible insects to improve human health and thus promote their better use and development.},
	keywords = {SAFETY; Applications; NUTRITION; Active Ingredients; health benefits; edible insects; Pharmacological functions},
	year = {2022},
	eissn = {2304-8158}
}

@article{MTMT:32069331,
	title = {Consumer perceptions of insect consumption: a review of western research since 2015},
	url = {https://m2.mtmt.hu/api/publication/32069331},
	author = {Ardoin, Ryan and Prinyawiwatkul, Witoon},
	doi = {10.1111/ijfs.15167},
	journal-iso = {INT J FOOD SCI TECH},
	journal = {INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY},
	volume = {56},
	unique-id = {32069331},
	issn = {0950-5423},
	year = {2021},
	eissn = {1365-2621},
	pages = {4942-4958},
	orcid-numbers = {Ardoin, Ryan/0000-0003-4292-1468; Prinyawiwatkul, Witoon/0000-0001-5270-8957}
}

@article{MTMT:31964133,
	title = {Effects of cricket powder on selected physical properties and US consumer perceptions of whole‐wheat snack crackers},
	url = {https://m2.mtmt.hu/api/publication/31964133},
	author = {Ardoin, Ryan and Marx, Brian D. and Boeneke, Charles and Prinyawiwatkul, Witoon},
	doi = {10.1111/ijfs.15032},
	journal-iso = {INT J FOOD SCI TECH},
	journal = {INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY},
	volume = {56},
	unique-id = {31964133},
	issn = {0950-5423},
	year = {2021},
	eissn = {1365-2621},
	pages = {4070-4080},
	orcid-numbers = {Ardoin, Ryan/0000-0003-4292-1468; Prinyawiwatkul, Witoon/0000-0001-5270-8957}
}

@article{MTMT:32353624,
	title = {Influence of grasshopper (Locusta Migratoria) and mealworm (Tenebrio Molitor) powders on the quality characteristics of protein rich muffins: nutritional, physicochemical, textural and sensory aspects},
	url = {https://m2.mtmt.hu/api/publication/32353624},
	author = {Cabuk, Burcu},
	doi = {10.1007/s11694-021-00967-x},
	journal-iso = {J FOOD MEAS CHARACT},
	journal = {JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION},
	volume = {15},
	unique-id = {32353624},
	issn = {2193-4126},
	abstract = {Insects are the most common animal group in the world and they constitute about 80% of the animal kingdom. Today, around 1600 insect species have been consumed by humans. The aim of this study was to explore the potential use of edible insect flours for the production of protein rich muffins. Proximate composition and sensory quality of muffins were also explored. The protein and fat content of resulting muffins were effectively improved. While grasshopper powder provided 12.91 +/- 0.40% protein content, mealworm powder enhancement obtained 36.56 +/- 1.26% fat content compared with control (p <= 0.05). Physical properties of resulting muffins were also investigated. GR-M sample presented the highest baking yield of 88.66 +/- 0.58%. On the other hand, fortification with edible insect powders led to have denser structures with the lower specific volume than the control; incorporation of 15% with mealworm powder obtained the lowest specific volume (1.14 +/- 0.02 cm(3)/g). As regard to textural parameters, inclusion of edible insect flours also affected the textural properties; muffins fortified with grasshopper powder showed a significantly (p <= 0.05) softer crumb with lower springiness, cohesiveness and chewiness while no significant differences (p > 0.05) in all textural properties except cohesiveness and adhesiveness between used insect types were observed. Sensory characteristics revealed that fortification of wheat flour by mealworm powder provided a muffin with liking score ranged from 6.70 to 8.70 for all attributes tested, therefore, indicating that mealworm powder could be an effective ingredient in increasing nutritional value of bakery products.},
	keywords = {COLOR; microstructure; texture; edible insects; Sensory profile; Fortified muffin},
	year = {2021},
	eissn = {2193-4134},
	pages = {3862-3872},
	orcid-numbers = {Cabuk, Burcu/0000-0001-8836-6047}
}

@{MTMT:34540286,
	title = {Italian dried pasta: Conventional and innovative ingredients and processing},
	url = {https://m2.mtmt.hu/api/publication/34540286},
	author = {Conte, P. and Piga, A. and del, Caro A. and Urgeghe, P.P. and Fadda, C.},
	booktitle = {Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine},
	doi = {10.1007/978-3-030-69228-5_4},
	unique-id = {34540286},
	year = {2021},
	pages = {89-116}
}

@article{MTMT:32065133,
	title = {Widely targeted metabolomics analysis of white peony teas with different storage time and association with sensory attributes},
	url = {https://m2.mtmt.hu/api/publication/32065133},
	author = {Fan, Fang-Yuan and Huang, Chuang-Sheng and Tong, Yi-Lin and Guo, Hao-Wei and Zhou, Sen-Jie and Ye, Jian-Hui and Gong, Shu-Ying},
	doi = {10.1016/j.foodchem.2021.130257},
	journal-iso = {FOOD CHEM},
	journal = {FOOD CHEMISTRY},
	volume = {362},
	unique-id = {32065133},
	issn = {0308-8146},
	year = {2021},
	eissn = {1873-7072}
}

@article{MTMT:32467128,
	title = {Evaluation of a gluten-free sourdough bakery product},
	url = {https://m2.mtmt.hu/api/publication/32467128},
	author = {Kovács, Anikó and Kolinka, Raul and Kóczán, Györgyné and Kókai, Zoltán},
	doi = {10.1556/446.2021.30005},
	journal-iso = {PROG AGRIC ENG SCI},
	journal = {PROGRESS IN AGRICULTURAL ENGINEERING SCIENCES},
	volume = {17},
	unique-id = {32467128},
	issn = {1786-335X},
	year = {2021},
	pages = {37-44},
	orcid-numbers = {Kókai, Zoltán/0000-0002-1158-721X}
}

@article{MTMT:32353623,
	title = {Biological activity and processing technologies of edible insects: a review},
	url = {https://m2.mtmt.hu/api/publication/32353623},
	author = {Lee, Jae Hoon and Kim, Tae-Kyung and Jeong, Chang Hee and Yong, Hae In and Cha, Ji Yoon and Kim, Bum-Keun and Choi, Yun-Sang},
	doi = {10.1007/s10068-021-00942-8},
	journal-iso = {FOOD SCI BIOTECHNOL},
	journal = {FOOD SCIENCE AND BIOTECHNOLOGY},
	volume = {30},
	unique-id = {32353623},
	issn = {1226-7708},
	abstract = {The burgeoning global population growth has raised concerns regarding the expected increase in the demand for food, which could be partially tackled by identifying novel food sources. To this end, edible insects have recently attracted research interest. Several technologies for utilizing edible insect-derived proteins have been introduced; however, research into their functional utilization is insufficient. Herein, we reviewed the relevant literature on the importance of insects as food sources, extraction of edible insects, the nutritional value of insects, biological activities of components, and their applications in food industries. We summarized the studies primarily focused on the functional utilization of edible insects, suggesting that for successful incorporation and growth of edible insects in food and pharmaceutical industries, strategies to improve the extraction methods are required to explore the biological activity of edible insects. Furthermore, the awareness of edible insects with a focus on their allergens warrants consideration.},
	keywords = {biological activity; processing technology; Food resources; Entomophagy; Edible insect},
	year = {2021},
	eissn = {2092-6456},
	pages = {1003-1023}
}

@article{MTMT:31929538,
	title = {Fortification of wheat flour with black soldier fly prepupae. Evaluation of technological and nutritional parameters of the intermediate doughs and final baked products},
	url = {https://m2.mtmt.hu/api/publication/31929538},
	author = {Montevecchi, Giuseppe and Licciardello, Fabio and Masino, Francesca and Miron, Lucian T. and Antonelli, Andrea},
	doi = {10.1016/j.ifset.2021.102666},
	journal-iso = {INNOV FOOD SCI EMERG},
	journal = {INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES},
	volume = {69},
	unique-id = {31929538},
	issn = {1466-8564},
	year = {2021},
	eissn = {1878-5522}
}

@article{MTMT:31815767,
	title = {Edible insects: A food alternative for the sustainable development of the planet},
	url = {https://m2.mtmt.hu/api/publication/31815767},
	author = {Ordoñez-Araque, Roberto and Egas-Montenegro, Erika},
	doi = {10.1016/j.ijgfs.2021.100304},
	journal-iso = {INT J GASTRON FOOD S},
	journal = {INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE},
	volume = {23},
	unique-id = {31815767},
	issn = {1878-450X},
	year = {2021},
	eissn = {1878-4518}
}

@mastersthesis{MTMT:32636199,
	title = {Evaluating US Consumers' P aluating US Consumers' Perception of F ception of Foods Made with Crick oods Made with Cricket Powder},
	url = {https://m2.mtmt.hu/api/publication/32636199},
	author = {Paul, Ardoin},
	unique-id = {32636199},
	year = {2021}
}

@article{MTMT:32467117,
	title = {New ingredients and alternatives to durum wheat semolina for a high quality dried pasta},
	url = {https://m2.mtmt.hu/api/publication/32467117},
	author = {Romano, Annalisa and Ferranti, Pasquale and Gallo, Veronica and Masi, Paolo},
	doi = {10.1016/j.cofs.2021.07.005},
	journal-iso = {CURRENT OPIN FOOD SCI},
	journal = {CURRENT OPINION IN FOOD SCIENCE},
	volume = {41},
	unique-id = {32467117},
	issn = {2214-7993},
	year = {2021},
	eissn = {2214-8000},
	pages = {249-259},
	orcid-numbers = {Romano, Annalisa/0000-0001-6628-2563}
}

@article{MTMT:32353622,
	title = {Optimization of novel multigrain pasta and evaluation of physicochemical properties: using D-optimal mixture design},
	url = {https://m2.mtmt.hu/api/publication/32353622},
	author = {Rousta, Leila Kamali and Yazdi, Amir Pouya Ghandehari and Khorasani, Sepideh and Tavakoli, Mohammad and Ahmadi, Zahra and Amini, Mahdi},
	doi = {10.1002/fsn3.2514},
	journal-iso = {FOOD SCI NUTR},
	journal = {FOOD SCIENCE AND NUTRITON},
	volume = {9},
	unique-id = {32353622},
	issn = {2048-7177},
	abstract = {D-optimal mixture design looked to be a priceless tool for optimizing the influences of semolina flour (SF), defatted soy flour (DSF), whole quinoa flour (WQF), whole rye flour (WRF), whole oat flour (WOF), whole barley flour (WBF), and rice flour (RF) on the quality attributes of multigrain pasta (MP). Multigrain flours were considered as the independent variables evaluated with respect to three response variables containing hardness and the amount of protein and fiber. Quadratic, linear, and linear models were chosen to explain the hardness and the amount of protein and fiber of the MPs, respectively. In optimal formulation of MP, that is, SF (57.34%,), DSF (14%), WQF (11%), WRF (7.54%), WOF (5.61%), WBF (2.51%), and RF (2%), the content of fiber and protein enhanced more than 4.12 and 1.34 times compared with SP, respectively. Therefore, according to the European Union law, it can be claimed that this pasta is a source of fiber. As the amount of protein and fiber increased, the hardness and optimal cooking time decreased, while the cooking loss increased. After cooking, MP was murkier and less yellow in color. The 2, 2- diphenyl-1-picrylhydrazyl (DPPH) inhibition activity of the MP was about 2.5 times higher than the SP. Analysis of the antioxidant properties of the samples after cooking showed that the DPPH inhibition activity of the SP and MP reduced. The results indicated that the overall acceptability of MP was higher than SP. Based on our findings, these multigrain flours are probable to be applied as nutritious complements in the pasta industry to improve the functional characteristics.},
	keywords = {ENRICHMENT; D-optimal; pasta; Mixture design; multigrain},
	year = {2021},
	eissn = {2048-7177},
	pages = {5546-5556}
}

@article{MTMT:31964145,
	title = {Possibilities of the Development of Edible Insect-Based Foods in Europe},
	url = {https://m2.mtmt.hu/api/publication/31964145},
	author = {Skotnicka, Magdalena and Karwowska, Kaja and Kłobukowski, Filip and Borkowska, Aleksandra and Pieszko, Magdalena},
	doi = {10.3390/foods10040766},
	journal-iso = {FOODS},
	journal = {FOODS},
	volume = {10},
	unique-id = {31964145},
	issn = {2304-8158},
	year = {2021},
	eissn = {2304-8158},
	orcid-numbers = {Skotnicka, Magdalena/0000-0002-0853-0685}
}

@{MTMT:34540287,
	title = {Nutritional Qualities and Enhancement of Edible Insects},
	url = {https://m2.mtmt.hu/api/publication/34540287},
	author = {Van, Huis A. and Rumpold, B. and Maya, C. and Roos, N.},
	booktitle = {Annual Review of Nutrition},
	doi = {10.1146/annurev-nutr-041520-010856},
	volume = {41},
	unique-id = {34540287},
	year = {2021},
	pages = {551-576}
}

@article{MTMT:32092034,
	title = {Nutritional Qualities and Enhancement of Edible Insects},
	url = {https://m2.mtmt.hu/api/publication/32092034},
	author = {van Huis, Arnold and Rumpold, Birgit and Maya, Cassandra and Roos, Nanna},
	doi = {10.1146/annurev-nutr-041520-010856},
	journal-iso = {ANNU REV NUTR},
	journal = {ANNUAL REVIEW OF NUTRITION},
	volume = {41},
	unique-id = {32092034},
	issn = {0199-9885},
	year = {2021},
	eissn = {1545-4312},
	pages = {551-576}
}

@article{MTMT:32635842,
	title = {Effects of Storage Time and Silk Reeling on Protein and Fatty Acid Composition of Silkworm Pupa and in Vitro Antioxidant Activity of Silkworm Pupa Oil=[贮藏时间及缫丝工艺对桑蚕蛹蛋白质和脂肪酸组成及蛹油体外抗氧化活性的影响]},
	url = {https://m2.mtmt.hu/api/publication/32635842},
	author = {Wu, B. and Wu, B. and Liang, S. and Zhu, L. and Jiang, H. and Jiang, H. and Liu, X. and Jiang, Y.},
	doi = {10.7506/spkx1002-6630-20200831-411},
	journal-iso = {SHIPIN KEXUE / FOOD SCI},
	journal = {SHIPIN KEXUE / FOOD SCIENCE},
	volume = {42},
	unique-id = {32635842},
	issn = {1002-6630},
	year = {2021},
	pages = {49-56}
}

@article{MTMT:31381230,
	title = {Effect of Thermal Processing on Physico-Chemical and Antioxidant Properties in Mulberry Silkworm (Bombyx mori L.) Powder},
	url = {https://m2.mtmt.hu/api/publication/31381230},
	author = {Anuduang, Artorn and Loo, Yuet Ying and Jomduang, Somchai and Lim, Seng Joe and Wan Mustapha, Wan Aida},
	doi = {10.3390/foods9070871},
	journal-iso = {FOODS},
	journal = {FOODS},
	volume = {9},
	unique-id = {31381230},
	issn = {2304-8158},
	year = {2020},
	eissn = {2304-8158}
}

@article{MTMT:31645336,
	title = {Cricket-Enriched Oat Biscuit: Technological Analysis and Sensory Evaluation},
	url = {https://m2.mtmt.hu/api/publication/31645336},
	author = {Biró, Barbara and Sipos, Mária Anna and Kovács, Anikó and Badakné Kerti, Katalin and Pásztorné Huszár, Klára and Gere, Attila},
	doi = {10.3390/foods9111561},
	journal-iso = {FOODS},
	journal = {FOODS},
	volume = {9},
	unique-id = {31645336},
	issn = {2304-8158},
	year = {2020},
	eissn = {2304-8158},
	orcid-numbers = {Badakné Kerti, Katalin/0000-0002-3130-4969; Gere, Attila/0000-0003-3075-1561}
}

@article{MTMT:31376177,
	title = {Assessing multisensory attributes of malt drinks and consumer purchase decisions in South-Eastern Nigeria},
	url = {https://m2.mtmt.hu/api/publication/31376177},
	author = {C. Anetoh, John and O. Okolo, Victor and Mmamel, Zita and Obikeze, Chinedum and Oranusi, Ifeanyichukwu},
	doi = {10.21511/im.16(2).2020.10},
	journal-iso = {INNOV MARKET},
	journal = {INNOVATIVE MARKETING},
	volume = {16},
	unique-id = {31376177},
	issn = {1814-2427},
	year = {2020},
	eissn = {1816-6326},
	pages = {126-145},
	orcid-numbers = {O. Okolo, Victor/0000-0002-0755-7069}
}

@article{MTMT:31605660,
	title = {Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder},
	url = {https://m2.mtmt.hu/api/publication/31605660},
	author = {Carcea, Marina},
	doi = {10.3390/foods9091298},
	journal-iso = {FOODS},
	journal = {FOODS},
	volume = {9},
	unique-id = {31605660},
	issn = {2304-8158},
	year = {2020},
	eissn = {2304-8158}
}

@article{MTMT:31371557,
	title = {Creating a Mind Genomics Wiki for Non-Meat Analogs},
	url = {https://m2.mtmt.hu/api/publication/31371557},
	author = {Gere, Attila and Harizi, Ariola and Bellissimo, Nick and Roberts, Derek and Moskowitz, Howard},
	doi = {10.3390/su12135352},
	journal-iso = {SUSTAINABILITY-BASEL},
	journal = {SUSTAINABILITY},
	volume = {12},
	unique-id = {31371557},
	year = {2020},
	eissn = {2071-1050},
	orcid-numbers = {Gere, Attila/0000-0003-3075-1561}
}

@article{MTMT:31773023,
	title = {Optimum formulation determination and carbon footprint analysis of a novel gluten-free pasta recipe using buckwheat, teff, and chickpea flours},
	url = {https://m2.mtmt.hu/api/publication/31773023},
	author = {Gungormusler, Mine and Basinhan, Irem and Uctug, Fehmi Gorkem},
	doi = {10.1111/jfpp.14701},
	journal-iso = {J FOOD PROCESS PRES},
	journal = {JOURNAL OF FOOD PROCESSING AND PRESERVATION},
	volume = {44},
	unique-id = {31773023},
	issn = {0145-8892},
	abstract = {A gluten-free pasta formulation was developed by buckwheat supplemented with two different gluten-free flours (chickpea and teff) and a natural thickener (xanthan gum). A statistical experimental design was used in three levels and protein values were enhanced with the supplementation of tested flours. The optimum formulation was determined via a multi-criteria decision-making approach in which the weights of the criteria were obtained via an expert survey. The results of the experiments suggested a pasta formulation including 10% chickpea, 5% teff, and 1% xanthan gum, in addition to the buckwheat flour. Once the optimum formulation was determined, the carbon footprint of this formulation was calculated. The results show that the novel formulation has a 33% lower carbon footprint compared to commercial pasta. Findings of this study indicate that the formulation proposed in this paper is beneficial both in terms of human health and environment.Practical applications We are proposing a novel pasta formulation, which is not only free of gluten, but also has lower carbon footprint compared to its competitors. Hence, we are targeting an audience of people who would like to reduce their gluten consumption for various health reasons, as well as people who would like to reduce their environmental footprint. This research would be helpful to the industry as it involves a novel pasta formulation, but also to the academy as it uses an original approach of incorporating multi-criteria decision making, statistical analysis, and life cycle assessment methodologies for product quality determination.},
	year = {2020},
	eissn = {1745-4549},
	orcid-numbers = {Gungormusler, Mine/0000-0002-0207-405X; Uctug, Fehmi Gorkem/0000-0002-7231-5154}
}

@article{MTMT:31381160,
	title = {Optimization of athletic pasta formulation by D‐optimal mixture design},
	url = {https://m2.mtmt.hu/api/publication/31381160},
	author = {Kamali Rousta, Leila and Ghandehari Yazdi, Amir Pouya and Amini, Mahdi},
	doi = {10.1002/fsn3.1764},
	journal-iso = {FOOD SCI NUTR},
	journal = {FOOD SCIENCE AND NUTRITON},
	volume = {8},
	unique-id = {31381160},
	issn = {2048-7177},
	year = {2020},
	eissn = {2048-7177},
	pages = {4546-4554},
	orcid-numbers = {Kamali Rousta, Leila/0000-0001-7848-6897; Ghandehari Yazdi, Amir Pouya/0000-0002-7647-3512}
}

@book{MTMT:31917295,
	title = {Innovative Processing Technologies for Healthy Grains},
	url = {https://m2.mtmt.hu/api/publication/31917295},
	isbn = {9781119470182},
	doi = {10.1002/9781119470182},
	editor = {Pojić, Milica and Tiwari, Uma},
	publisher = {John Wiley & Sons},
	unique-id = {31917295},
	year = {2020}
}

@article{MTMT:31272877,
	title = {Insects as Novel Food: A Consumer Attitude Analysis through the Dominance-Based Rough Set Approach},
	url = {https://m2.mtmt.hu/api/publication/31272877},
	author = {Roma, Rocco and Ottomano, Palmisano Giovanni and Boni, Annalisa},
	doi = {10.3390/foods9040387},
	journal-iso = {SUSTAINABILITY-BASEL},
	journal = {SUSTAINABILITY},
	volume = {9},
	unique-id = {31272877},
	year = {2020},
	eissn = {2071-1050}
}

@article{MTMT:31523228,
	title = {Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks},
	url = {https://m2.mtmt.hu/api/publication/31523228},
	author = {Roncolini, Andrea and Milanovic, Vesna and Aquilanti, Lucia and Cardinali, Federica and Garofalo, Cristiana and Sabbatini, Riccardo and Clementi, Francesca and Belleggia, Luca and Pasquini, Marina and Mozzon, Massimo and Foligni, Roberta and Trombetta, Maria Federica and Haouet, M. Naceur and Altissimi, M. Serena and Di Bella, Sara and Piersanti, Arianna and Griffoni, Francesco and Reale, Anna and Niro, Serena and Osimani, Andrea},
	doi = {10.1016/j.foodres.2020.109031},
	journal-iso = {FOOD RES INT},
	journal = {FOOD RESEARCH INTERNATIONAL},
	volume = {131},
	unique-id = {31523228},
	issn = {0963-9969},
	abstract = {Increasing interest in consuming foods that are high in protein, vitamin, amino acid, and mineral contents is steering growth in the market for fortified snacks. The aim of the present study was to evaluate the use of lesser mealworm (Alphitobius diaperinus) powder (LP) (at 10 or 30% substitution for wheat flour) for the protein and mineral fortification of crunchy snacks (rusks). Hence, the technological, microbiological, nutritional, and sensory characteristics of the fortified rusks were evaluated. The protein content was enriched up to 99.3% in rusks with 30% substitution; moreover, a notable increase in the essential amino acids content was observed, with histidine fortification reaching up to 129.1% in rusks with 30% substitution. The incorporation of LP has led to an enrichment of almost all the minerals considered here, and especially Fe, P and Zn, with Zn showing fortification percentages of up to 300% in rusks with 30% substitution for LP. The experimental rusks showed pleasant sensory traits and low aw values. In view of the potential industrial manufacturing of insect-based rusks, the proposed product can be assigned to level 4 (validation in a laboratory environment) of the Technology Readiness Level (TRL) scale, and it is thus ready to be tested in a simulated production environment.},
	keywords = {PROTEIN; ZINC; IRON; Water activity; Novel foods; edible insects},
	year = {2020},
	eissn = {1873-7145},
	orcid-numbers = {Reale, Anna/0000-0001-5576-257X}
}

@inbook{MTMT:33091895,
	title = {Insects as Food Sources},
	url = {https://m2.mtmt.hu/api/publication/33091895},
	author = {Borges, Sandra and Sousa, Pedro and Pintado, Manuela},
	booktitle = {Reference Module in Food Science},
	doi = {10.1016/B978-0-12-823960-5.00011-1},
	unique-id = {33091895},
	year = {2016},
	pages = {1}
}