TY  - JOUR
AU  - Hua, J.
AU  - Ouyang, W.
AU  - Zhu, X.
AU  - Wang, J.
AU  - Yu, Y.
AU  - Chen, M.
AU  - Yang, L.
AU  - Yuan, H.
AU  - Jiang, Y.
TI  - Objective quantification technique and widely targeted metabolomic reveal the effect of drying temperature on sensory attributes and related non-volatile metabolites of black tea
JF  - FOOD CHEMISTRY
J2  - FOOD CHEM
VL  - 439
PY  - 2024
SN  - 0308-8146
DO  - 10.1016/j.foodchem.2023.138154
UR  - https://m2.mtmt.hu/api/publication/34540263
ID  - 34540263
N1  - Export Date: 29 January 2024            
            CODEN: FOCHD            
            Correspondence Address: Yuan, H.; Key Laboratory of Biology, 9 Meiling South Road, Zhejiang, China; email: 192168092@tricaas.com            
            Funding details: Chinese Academy of Agricultural Sciences, CAAS            
            Funding details: Agriculture Research System of China, CARS-19            
            Funding text 1: This work was supported by the earmarked fund for the China Agriculture Research System [grant number CARS-19] and the Innovation Project of the CAAS [grant number CAAS-ASTIP-TRICAAS].
LA  - English
DB  - MTMT
ER  - 

TY  - CHAP
AU  - Islam, Rayees Ul
AU  - Ashfaq, Alweera
AU  - Anjum, Zayeema
AU  - Khursheed, Nazia
AU  - Junaid, Pir Mohammad
AU  - Manzoor, Arshied
ED  - Amir, Gull
ED  - Gulzar, Ahmad Nayik
ED  - Charles, Brennan
TI  - Effect on functional properties of gluten-free pasta enriched with cereal brans
T2  - Development of Gluten-Free Pasta
PB  - Academic Press
CY  - Cambridge, Massachusetts
SN  - 9780443132384
PY  - 2024
SP  - 207
EP  - 226
PG  - 20
DO  - 10.1016/B978-0-443-13238-4.00004-6
UR  - https://m2.mtmt.hu/api/publication/34732346
ID  - 34732346
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Kozlu, Ali
AU  - Ngasakul, Nujamee
AU  - Klojdová, Iveta
AU  - Baigts-Allende, Diana Karina
TI  - Edible insect-processing techniques: a strategy to develop nutritional food products and novelty food analogs
JF  - EUROPEAN FOOD RESEARCH AND TECHNOLOGY
J2  - EUR FOOD RES TECHNOL
VL  - 2024
PY  - 2024
SP  - 1
SN  - 1438-2377
DO  - 10.1007/s00217-024-04474-3
UR  - https://m2.mtmt.hu/api/publication/34723490
ID  - 34723490
AB  - 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.
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Ribeiro, J.C.
AU  - Pintado, M.E.
AU  - Cunha, L.M.
TI  - Consumption of edible insects and insect-based foods: A systematic review of sensory properties and evoked emotional response
JF  - COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
J2  - COMPR REV FOOD SCI F
VL  - 23
PY  - 2024
IS  - 1
SP  - 1
EP  - 45
PG  - 45
SN  - 1541-4337
DO  - 10.1111/1541-4337.13247
UR  - https://m2.mtmt.hu/api/publication/34540264
ID  - 34540264
N1  - GreenUPorto/INOV4Agro & DGAOT, Faculdade de Ciências da Universidade do Porto, Vairão, Portugal            
            CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal            
            Export Date: 29 January 2024            
            Correspondence Address: Cunha, L.M.; GreenUPorto/INOV4Agro & DGAOT, Rua da Agrária, 747, Portugal; email: lmcunha@fc.up.pt            
            Funding details: Fundação para a Ciência e a Tecnologia, FCT, NORTE‐01‐0145‐FEDER‐000041, UID/Multi/50016/2020, UIDB/05748/2020, UIDP/05748/2020            
            Funding text 1: José Carlos Ribeiro acknowledges the doctoral grant no. SFRH/BD/147409/2019, funded by the Portuguese Foundation for Science and Technology (FCT). The authors also acknowledge support from the strategic programs UIDB/05748/2020 and UIDP/05748/2020 (GreenUPorto) and UID/Multi/50016/2020 (CBQF) funded by FCT. The authors also acknowledge support from project AgriFood XXI—development and consolidation of research in the agrifood sector in Northern Portugal (NORTE‐01‐0145‐FEDER‐000041).
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Siddiqui, S.A.
AU  - Ho, L.-H.
AU  - Adimulam, S.C.
AU  - Nagdalian, A.
AU  - Yudhistira, B.
AU  - Castro-Muñoz, R.
AU  - Ibrahim, S.A.
TI  - Edible black ant Smith (Carebara vidua) as human food – A systematic review
JF  - Journal of Insects as Food and Feed
J2  - J INSECTS FOOD FEED
VL  - in presss
PY  - 2024
SP  - 1
EP  - 65
PG  - 65
SN  - 2352-4588
DO  - 10.1163/23524588-00001091
UR  - https://m2.mtmt.hu/api/publication/34732335
ID  - 34732335
AB  - 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.
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Subhash, A.J.
AU  - Bamigbade, G.B.
AU  - Ayyash, M.
TI  - Current insights into date by-product valorization for sustainable food industries and technology
JF  - Sustainable Food Technology
J2  - Sustain. Food. Technol.
PY  - 2024
SN  - 2753-8095
DO  - 10.1039/d3fb00224a
UR  - https://m2.mtmt.hu/api/publication/34720752
ID  - 34720752
N1  - Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al-Ain, United Arab Emirates            
            Zayed Center for Health Sciences, United Arab Emirates University (UAEU), Al-Ain, United Arab Emirates            
            Export Date: 5 March 2024            
            Correspondence Address: Ayyash, M.; Department of Food Science, United Arab Emirates; email: mutamed.ayyash@uaeu.ac.ae
AB  - 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
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Anusha, S.
AU  - Negi, P. S.
TI  - Edible insects as innovative ingredients: processing technologies and insect incorporated foods
JF  - Journal of Insects as Food and Feed
J2  - J INSECTS FOOD FEED
VL  - 9
PY  - 2023
IS  - 8
SP  - 1003
EP  - 1016
PG  - 14
SN  - 2352-4588
DO  - 10.3920/JIFF2022.0026
UR  - https://m2.mtmt.hu/api/publication/34329692
ID  - 34329692
N1  - Cited By :3            
            Export Date: 29 January 2024            
            Correspondence Address: Negi, P.S.; Department of Fruit and Vegetable Technology, India; email: psnegi@cftri.res.in
AB  - 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.
LA  - English
DB  - MTMT
ER  - 

TY  - CHAP
AU  - Borges, S.
AU  - Sousa, P.
AU  - Pintado, M.
ED  - Ferranti, Pasquale
ED  - Levina, Anna
ED  - Fernandez-Fraguas, Cristina
ED  - Nitride, Chiara
ED  - Hefferon, Kathleen
TI  - Insects as Food Sources
T2  - Sustainable Food Science - A Comprehensive Approach: Volumes 1-4
VL  - 1-4
PB  - Elsevier
CY  - Amsterdam
SN  - 9780128239605
PY  - 2023
SP  - V3-123
EP  - V3-132
DO  - 10.1016/B978-0-12-823960-5.00011-1
UR  - https://m2.mtmt.hu/api/publication/34540276
ID  - 34540276
N1  - Cited By :3            
            Export Date: 29 January 2024
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Boukid, F.
AU  - Sogari, G.
AU  - Rosell, C. M.
TI  - Edible insects as foods: mapping scientific publications and product launches in the global market (1996-2021)
JF  - Journal of Insects as Food and Feed
J2  - J INSECTS FOOD FEED
VL  - 9
PY  - 2023
IS  - 3
SP  - 353
EP  - 368
PG  - 16
SN  - 2352-4588
DO  - 10.3920/JIFF2022.0060
UR  - https://m2.mtmt.hu/api/publication/33939816
ID  - 33939816
N1  - Cited By :11            
            Export Date: 29 January 2024            
            Correspondence Address: Boukid, F.; ClonBio Group LTD, 6 Fitzwilliam Pl, Ireland; email: fboukid@clonbioeng.com
AB  - 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.
LA  - English
DB  - MTMT
ER  - 

TY  - CHAP
AU  - Carcea, Marina
AU  - Narducci, Valentina
AU  - Turfani, Valeria
TI  - Consumer Attitudes towards Insects as Food
T2  - Edible Insects Processing for Food and Feed
PB  - CRC Press
CY  - Boca Raton, Florida
SN  - 9781003165729
PY  - 2023
SP  - 85
EP  - 106
PG  - 22
DO  - 10.1201/9781003165729-5
UR  - https://m2.mtmt.hu/api/publication/34149487
ID  - 34149487
N1  - Export Date: 29 January 2024
LA  - English
DB  - MTMT
ER  - 

TY  - CHAP
AU  - Choi, Y.-S.
AU  - Lee, J.H.
AU  - Kim, T.-K.
AU  - Shin, D.-M.
TI  - Edible insects in food
T2  - Advances in Food and Nutrition Research
PB  - Academic Press Inc.
T3  - Advances in food and nutrition research, ISSN 1043-4526
PY  - 2023
DO  - 10.1016/bs.afnr.2023.10.005
UR  - https://m2.mtmt.hu/api/publication/34540269
ID  - 34540269
N1  - Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea            
            Food Science and Technology, Keimyung University, Daegu, South Korea            
            Export Date: 29 January 2024            
            Correspondence Address: Choi, Y.-S.; Research Group of Food Processing, South Korea; email: kcys0517@kfri.re.kr
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Galimberti, S.
AU  - Rocchetti, G.
AU  - Di, Rico F.
AU  - Rossetti, C.
AU  - Fontana, A.
AU  - Lucini, L.
AU  - Callegari, M.L.
TI  - Untargeted metabolomics provide new insights into the implication of Lactobacillus helveticus strains isolated from natural whey starter in methylglyoxal-mediated browning
JF  - FOOD RESEARCH INTERNATIONAL
J2  - FOOD RES INT
VL  - 174
PY  - 2023
SN  - 0963-9969
DO  - 10.1016/j.foodres.2023.113644
UR  - https://m2.mtmt.hu/api/publication/34540267
ID  - 34540267
N1  - Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Bissolati 74, Cremona, 26100, Italy            
            Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, Piacenza, 29122, Italy            
            Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, Piacenza, 29122, Italy            
            Cited By :1            
            Export Date: 29 January 2024            
            CODEN: FORIE            
            Correspondence Address: Callegari, M.L.; Department for Sustainable Food Process, Via Bissolati 74, Italy; email: marialuisa.callegari@unicatt.it            
            Funding details: Fondazione Cariplo            
            Funding details: Università Cattolica del Sacro Cuore, UCSC            
            Funding details: Regione Lombardia            
            Funding text 1: The authors wish to thank the Cremona Agri-food technologies project (CRAFT) funded by Fondazione Cariplo and Regione Lombardia and the “Romeo ed Enrica Invernizzi” foundation for the kind support to the metabolomics facility at the Faculty of Food, Agriculture and Environmental Science, Università Cattolica del Sacro Cuore. S.G. F.D.R. and C.R. were recipient of a Ph.D. fellowship (AgriSystem) from the Università Cattolica del Sacro Cuore (Piacenza, Italy). We are deeply grateful to Ernesto Brambilla and Guillermo Duserm Garrido, laboratory technicians of the Department for Sustainable Food Process, for their valuable technical assistance.            
            Funding text 2: The authors wish to thank the Cremona Agri-food technologies project (CRAFT) funded by Fondazione Cariplo and Regione Lombardia and the “Romeo ed Enrica Invernizzi” foundation for the kind support to the metabolomics facility at the Faculty of Food, Agriculture and Environmental Science, Università Cattolica del Sacro Cuore . S.G., F.D.R., and C.R. were recipient of a Ph.D. fellowship (AgriSystem) from the Università Cattolica del Sacro Cuore (Piacenza, Italy). We are deeply grateful to Ernesto Brambilla and Guillermo Duserm Garrido, laboratory technicians of the Department for Sustainable Food Process, for their valuable technical assistance.
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Gómez-Corona, Carlos
AU  - Valentin, Dominique
TI  - The crispy cricket – Attitudes, habits, and tradition in insect consumption
JF  - FOOD QUALITY AND PREFERENCE
J2  - FOOD QUAL PREFER
VL  - 110
PY  - 2023
SN  - 0950-3293
DO  - 10.1016/j.foodqual.2023.104960
UR  - https://m2.mtmt.hu/api/publication/34149310
ID  - 34149310
N1  - Export Date: 29 January 2024            
            CODEN: FQPRE            
            Correspondence Address: Gómez-Corona, C.; XOC EstudioMexico; email: carlos.gomezcorona@gmail.com
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Hidalgo, A.
AU  - Cullere, M.
AU  - Dalle, Zotte A.
AU  - Pasini, G.
TI  - Salt-soluble protein extracts from Hermetia illucens and Bombyx mori for high protein pasta production
JF  - LWT-FOOD SCIENCE AND TECHNOLOGY
J2  - LWT-FOOD SCI TECHNOL
VL  - 190
PY  - 2023
SN  - 0023-6438
DO  - 10.1016/j.lwt.2023.115507
UR  - https://m2.mtmt.hu/api/publication/34540266
ID  - 34540266
N1  - Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, Milan, 20133, Italy            
            Department of Agronomy, Food, Natural Resources, Animals and the Environment, University of Padova, Viale dell'Università 16, Padova, Legnaro, 35020, Italy            
            Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università 16, Padova, Legnaro, 35020, Italy            
            Export Date: 29 January 2024            
            CODEN: LBWTA            
            Correspondence Address: Pasini, G.; Department of Agronomy, Viale dell'Università 16, Padova, Italy; email: gabriella.pasini@unipd.it            
            Funding details: Università degli Studi di Padova, UNIPD            
            Funding details: Kasetsart University, KU            
            Funding text 1: This research was financially supported by Project BIRD203914 of the University of Padova. The authors thank Mara Vegro to technical assistance and Attawit Kovitvadhi (Kasetsart University, Bangkok, Thailand) for providing the silkworm meal.
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Kasza, Gyula
AU  - Izsó, Tekla
AU  - Szakos, Dávid
AU  - Nugraha, Widya Satya
AU  - Tamimi, Masagus Haidir
AU  - Süth, Miklós
TI  - Insects as food - Changes in consumers’ acceptance of entomophagy in Hungary between 2016 and 2021
JF  - APPETITE
J2  - APPETITE
VL  - 188
PY  - 2023
PG  - 8
SN  - 0195-6663
DO  - 10.1016/j.appet.2023.106770
UR  - https://m2.mtmt.hu/api/publication/34046620
ID  - 34046620
N1  - University of Veterinary Medicine Budapest, István utca 2., Budapest, H-1078, Hungary            
            Hungarian University of Agriculture and Life Sciences, Villányi út 29-43., Budapest, H-1118, Hungary            
            Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia            
            Cited By :2            
            Export Date: 29 January 2024            
            CODEN: APPTD            
            Correspondence Address: Izsó, T.; University of Veterinary Medicine Budapest, István utca 2., Hungary; email: izso.tekla@univet.hu            
            Funding text 1: The authors would like to thank the National Food Chain Safety Office (Hungary) for allowing the use of research data for scientific purposes.
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Piazza, Laura
AU  - Ratti, Simona
AU  - Girotto, Francesca
AU  - Cappellozza, Silvia
TI  - Silkworm pupae derivatives as source of high value protein intended for pasta fortification
JF  - JOURNAL OF FOOD SCIENCE
J2  - J FOOD SCI
VL  - 88
PY  - 2023
IS  - 1
SP  - 341
EP  - 355
PG  - 15
SN  - 0022-1147
DO  - 10.1111/1750-3841.16420
UR  - https://m2.mtmt.hu/api/publication/33939821
ID  - 33939821
N1  - Department of Environmental Science and Policy, Università degli Studi di Milano, Milano, Italy            
            Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milano, Italy            
            Council for Agricultural Research and Economics, Research Centre for Agriculture and Environment, Laboratory of Sericulture, Padova, Italy            
            Cited By :2            
            Export Date: 29 January 2024            
            CODEN: JFDSA            
            Correspondence Address: Piazza, L.; Università degli Studi di Milano, Via Celoria 2, Italy; email: laura.piazza@unimi.it            
            Funding details: Ministero dell’Istruzione, dell’Università e della Ricerca, MIUR, PANN20_00453            
            Funding text 1: This work was supported by the Italian Ministry of University and Research ‐ MUR within the Science Dissemination Project PANN20_00453. The authors would like to thank Elisa Rocchi, Giulia Angelica Porcelli and AlfatestLAB S.r.l. for their support in lab activities.            
            Funding text 2: This work was supported by the Italian Ministry of University and Research - MUR within the Science Dissemination Project PANN20_00453. The authors would like to thank Elisa Rocchi, Giulia Angelica Porcelli and AlfatestLAB S.r.l. for their support in lab activities.
AB  - 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.
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Pilco-Romero, Gabriela
AU  - Chisaguano-Tonato, Aida M.
AU  - Herrera-Fontana, Maria E.
AU  - Chimbo-Gandarac, Luis F.
AU  - Sharifi-Rad, Majid
AU  - Giampieri, Francesca
AU  - Battinof, Maurizio
AU  - Vernaza, Maria Gabriela
AU  - Alvarez-Suarez, Jose M.
TI  - House cricket (Acheta domesticus): A review based on its nutritional composition, quality, and potential uses in the food industry
JF  - TRENDS IN FOOD SCIENCE & TECHNOLOGY
J2  - TRENDS FOOD SCI TECH
VL  - 142
PY  - 2023
PG  - 18
SN  - 0924-2244
DO  - 10.1016/j.tifs.2023.104226
UR  - https://m2.mtmt.hu/api/publication/34650764
ID  - 34650764
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Rocchetti, G.
AU  - Rebecchi, A.
AU  - Zhang, L.
AU  - Dallolio, M.
AU  - Del, Buono D.
AU  - Freschi, G.
AU  - Lucini, L.
TI  - The effect of common duckweed (Lemna minor L.) extract on the shelf-life of beef burgers stored in modified atmosphere packs: A metabolomics approach
JF  - FOOD CHEMISTRY: X
J2  - FOOD CHEM X
VL  - 20
PY  - 2023
SN  - 2590-1575
DO  - 10.1016/j.fochx.2023.101013
UR  - https://m2.mtmt.hu/api/publication/34540265
ID  - 34540265
N1  - Department of Animal Science, Food, and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, Piacenza, 29122, Italy            
            Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, Piacenza, 29122, Italy            
            G.D. Food&Technology Sas, MN, Castelluccio, 46014, Italy            
            Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Degli Studi di Perugia, Borgo XX Giugno 74, Perugia, 06121, Italy            
            Agro Unit, Clever Bioscience Srl, Pavia, Italy            
            Export Date: 29 January 2024            
            Correspondence Address: Rocchetti, G.; Department of Animal Science, Via Emilia Parmense 84, Italy; email: gabriele.rocchetti@unicatt.it            
            Funding details: Ministero dell’Istruzione, dell’Università e della Ricerca, MIUR            
            Funding details: Ministero dell'Università e della Ricerca, MUR            
            Funding text 1: Gabriele Rocchetti acknowledges the project PON REACT EU DM 1062/21 (57-G-999-13) funded by the Italian Ministero dell'Università e della Ricerca (MUR).
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Siddiqui, Shahida Anusha
AU  - Tettey, Elizabeth
AU  - Yunusa, Bello Mohammed
AU  - Ngah, Norhayati
AU  - Debrah, Shadrack Kwaku
AU  - Yang, Xi
AU  - Fernando, Ito
AU  - Povetkin, Sergey Nikolaevich
AU  - Shah, Mohd Asif
TI  - Legal situation and consumer acceptance of insects being eaten as human food in different nations across the world-A comprehensive review
JF  - COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
J2  - COMPR REV FOOD SCI F
PY  - 2023
PG  - 45
SN  - 1541-4337
DO  - 10.1111/1541-4337.13243
UR  - https://m2.mtmt.hu/api/publication/34302024
ID  - 34302024
N1  - Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Straubing, Germany            
            German Institute of Food Technologies (DIL e.V.), D-Quakenbrück, Germany            
            Council for Scientific and Industrial Research - Oil Palm Research Institute, Takoradi W/R, Sekondi, Ghana            
            Department of Food Science and Technology, Federal University, Wukari, Nigeria            
            Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Terengganu, Besut, Malaysia            
            Department of Horticulture and Crop Production, University of Energy and Natural Resources, Sunyani, Ghana            
            Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Minato-ku, Japan            
            Department of Plant Pest and Diseases, Faculty of Agriculture, Universitas Brawijaya, East Java, Malang, Indonesia            
            Laboratory of Food and Industrial Biotechnology, North Caucasus Federal University, Stavropol, Russian Federation            
            Department of Economics, Kabridahar University, Somali, Kabridahar, Ethiopia            
            School of Business, Woxsen University, Hyderabad, India            
            Division of Research and Development, Lovely Professional University, Punjab, Phagwara, India            
            Research Fellow, INTI International University, Negeri Sembilan, Nilai, Malaysia            
            Export Date: 29 January 2024            
            Correspondence Address: Siddiqui, S.A.; Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, Germany; email: S.Siddiqui@dil-ev.de            
            Correspondence Address: Shah, M.A.; Department of Economics, PO Box 250, Somali, Ethiopia; email: drmohdasifshah@kdu.edu.et
AB  - 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.
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - van Huis, Arnold
AU  - Rumpold, Birgit
TI  - Strategies to convince consumers to eat insects? A review
JF  - FOOD QUALITY AND PREFERENCE
J2  - FOOD QUAL PREFER
VL  - 110
PY  - 2023
SP  - 104927
SN  - 0950-3293
DO  - 10.1016/j.foodqual.2023.104927
UR  - https://m2.mtmt.hu/api/publication/34149343
ID  - 34149343
N1  - Cited By :7            
            Export Date: 29 January 2024            
            CODEN: FQPRE            
            Correspondence Address: van Huis, A.; Laboratory of Entomology, P.O. Box 16, Netherlands; email: arnold.vanhuis@wur.nl
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Zhu, Ruiyu
AU  - Chen, Zhen
AU  - Lv, Helin
AU  - Pan, Yani
AU  - Feng, Xinyu
AU  - Chen, Guicai
AU  - Hu, Weilian
AU  - Xu, Tianhua
AU  - Fan, Fangyuan
AU  - Gong, Shuying
AU  - Chen, Ping
AU  - Chu, Qiang
TI  - Another thread to uncover the aging mystery of white tea: Focusing on the natural nanoparticles in tea infusion
JF  - FOOD CHEMISTRY
J2  - FOOD CHEM
VL  - 429
PY  - 2023
SN  - 0308-8146
DO  - 10.1016/j.foodchem.2023.136838
UR  - https://m2.mtmt.hu/api/publication/34149433
ID  - 34149433
N1  - College of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, 310023, China            
            Tea Research Institute, Zhejiang University, Hangzhou, 310058, China            
            Zhejiang Esigma Biotechnology Co., Ltd, No.3, Chunchao Rd, Chang'an Town, Haining City, 314422, China            
            College of Pharmaceutical Sciences, Zhejiang University, Hangzhou, 310058, China            
            Export Date: 29 January 2024            
            CODEN: FOCHD            
            Correspondence Address: Chu, Q.; Tea Research Institute, China; email: chuqiang@zju.edu.cn            
            Funding details: LGN20C200012            
            Funding details: National Natural Science Foundation of China, NSFC, 31601561            
            Funding text 1: This work was supported by the Zhejiang Provincial Basic Public Welfare Research Project (No. LGN20C200012) and National Natural Science Foundation of China (31601561).
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Abdullahi, Nura
AU  - Igwe, Enerst Chukwusoro
AU  - Dandago, Munir Abba
AU  - Rilwan, Abdurrashid
AU  - Jibril, Hassana
AU  - Iliyasu, Raliya
TI  - Utilization of Edible-Insects as Protein Substitute in Food and Effects of Processing on Their Nutrient Contents and Protein Functionalities
JF  - Food ScienTech Journal
J2  - fsj. food. scientech. j.
VL  - 4
PY  - 2022
IS  - 2
SP  - 83
SN  - 2685-4279
DO  - 10.33512/fsj.v4i2.14527
UR  - https://m2.mtmt.hu/api/publication/34722637
ID  - 34722637
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Aja, Silvia
AU  - Haros, Claudia Monika
TI  - Nutrient Composition of Fresh Pasta Enriched with Chia (Salvia hispanica L.)
JF  - BIOLOGY AND LIFE SCIENCES FORUM
J2  - BIOL LIFE SCI FORUM
VL  - 17
PY  - 2022
IS  - 1
SP  - 3
SN  - 2673-9976
DO  - 10.3390/blsf2022017003
UR  - https://m2.mtmt.hu/api/publication/34722583
ID  - 34722583
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Bchir, Brahim
AU  - Karoui, Romdhane
AU  - Danthine, Sabine
AU  - Blecker, Christophe
AU  - Besbes, Souhail
AU  - Attia, Hamadi
TI  - Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties
JF  - FOODS
J2  - FOODS
VL  - 11
PY  - 2022
IS  - 10
SP  - 1393
SN  - 2304-8158
DO  - 10.3390/foods11101393
UR  - https://m2.mtmt.hu/api/publication/33092706
ID  - 33092706
N1  - Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, BP W-3038, Sfax, Tunisia            
            Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Taher Hadded BP 74, Monastir, 5000, Tunisia            
            Univ. Artois, Univ. Lille, Univ. Littoral Côte D’Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgro, Lens, F-62300, France            
            Laboratory of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2 B, Gembloux, B-5030, Belgium            
            Cited By :6            
            Export Date: 29 January 2024            
            Correspondence Address: Bchir, B.; Laboratory of Analysis Valorization and Food Safety, BP W-3038, Tunisia; email: bchbrahim@yahoo.fr            
            Funding details: Ministère de l’Enseignement Supérieur et de la Recherche Scientifique, MESRS            
            Funding text 1: Funding: This research was funded by the Ministry of Higher Education and Scientific Research, Tunisia.
AB  - 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.
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Bourdrez, Valentine
AU  - Chriki, Sghaier
TI  - Nutritional and sensory qualities, and willingness to pay for meat alternatives : the case of plant-based alter- natives, "in vitro meat" and insects
JF  - INRA PRODUCTIONS ANIMALES
J2  - INRA PROD ANIM
VL  - 35
PY  - 2022
IS  - 3
SP  - 217
EP  - 235
PG  - 19
SN  - 2273-774X
DO  - 10.20870/productions-animales.2022.35.3.7265
UR  - https://m2.mtmt.hu/api/publication/33939818
ID  - 33939818
N1  - Cited By :2            
            Export Date: 29 January 2024
AB  - 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.
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Bresciani, A.
AU  - Cardone, G.
AU  - Jucker, C.
AU  - Savoldelli, S.
AU  - Marti, A.
TI  - Technological Performance of Cricket Powder (Acheta domesticus L.) in Wheat-Based Formulations
JF  - INSECTS
J2  - INSECTS
VL  - 13
PY  - 2022
IS  - 6
SP  - 1
EP  - 15
PG  - 15
SN  - 2075-4450
DO  - 10.3390/insects13060546
UR  - https://m2.mtmt.hu/api/publication/32927941
ID  - 32927941
N1  - Export Date: 11 July 2022
LA  - English
DB  - MTMT
ER  - 

TY  - CHAP
AU  - Di Cairano, Maria
AU  - Tolve, Roberta
AU  - Cela, Nazarena
AU  - Sportiello, Lucia
AU  - Scarpa, Teresa
AU  - Galgano, Fernanda
ED  - Kumar Siroha, Anil
ED  - Punia Bangar, Sneh
TI  - Functional Cereal-Based Bakery Products, Breakfast Cereals, and Pasta Products
T2  - Functional Cereals and Cereal Foods
PB  - Springer Netherlands
CY  - Cham
SN  - 9783031056116
PY  - 2022
SP  - 215
EP  - 249
PG  - 35
DO  - 10.1007/978-3-031-05611-6_9
UR  - https://m2.mtmt.hu/api/publication/33092872
ID  - 33092872
N1  - School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Italy            
            Department of Biotechnology, University of Verona, Verona, Italy            
            Cited By :2            
            Export Date: 29 January 2024            
            Correspondence Address: Cairano, M.D.; School of Agricultural, Italy
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Ho, Isaac
AU  - Peterson, Adelynn
AU  - Madden, Jack
AU  - Wai, Kylie
AU  - Lesniauskas, Ruta
AU  - Garza, Jeff
AU  - Gere, Attila
AU  - Amin, Samir
AU  - Lammert, Amy
TI  - The Crick-Eatery: A Novel Approach to Evaluate Cricket (Acheta domesticus) Powder Replacement in Food Products through Product Eating Experience and Emotional Response
JF  - FOODS
J2  - FOODS
VL  - 11
PY  - 2022
IS  - 24
SP  - 4115
SN  - 2304-8158
DO  - 10.3390/foods11244115
UR  - https://m2.mtmt.hu/api/publication/33551124
ID  - 33551124
N1  - Department of Food Science and Nutrition, California Polytechnic State University, San Luis Obispo, CA 93407, United States            
            Garza Consulting, Evanston, IL 60201, United States            
            Garza Consulting, Grand Rapids, MI 49501, United States            
            Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, H-1118, Hungary            
            Cited By :4            
            Export Date: 29 January 2024            
            Correspondence Address: Lammert, A.; Department of Food Science and Nutrition, United States; email: alammert@calpoly.edu            
            Funding details: Agricultural Research Institute, California State University, ARI, 21-03-105            
            Funding text 1: This work was supported by the California State University Agricultural Research Institute (Award No. 21-03-105).
AB  - 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.
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Ho, Isaac
AU  - Peterson, Adelynn
AU  - Madden, Jack
AU  - Huang, Evan
AU  - Amin, Samir
AU  - Lammert, Amy
TI  - Will It Cricket? Product Development and Evaluation of Cricket (Acheta domesticus) Powder Replacement in Sausage, Pasta, and Brownies
JF  - FOODS
J2  - FOODS
VL  - 11
PY  - 2022
IS  - 19
PG  - 21
SN  - 2304-8158
DO  - 10.3390/foods11193128
UR  - https://m2.mtmt.hu/api/publication/33407047
ID  - 33407047
N1  - Cited By :6            
            Export Date: 29 January 2024            
            Correspondence Address: Lammert, A.; FSN Department, United States; email: alammert@calpoly.edu            
            Funding details: Agricultural Research Institute, California State University, ARI, 21-03-105            
            Funding text 1: This work was supported by the California State University Agricultural Research Institute (Award No. 21-03-105).
AB  - 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.
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Kim, Tae-Kyung
AU  - Cha, Ji Yoon
AU  - Yong, Hae In
AU  - Jang, Hae Won
AU  - Jung, Samooel
AU  - Choi, Yun-Sang
TI  - Application of edible insects as novel protein sources and strategies for improving their processing
JF  - FOOD SCIENCE OF ANIMAL RESOURCES
J2  - FOOD SCI ANIM RESOUR
VL  - 42
PY  - 2022
IS  - 2
SP  - https://doi.org/10.5851/kosfa.2022.e10
SN  - 2636-0772
DO  - 10.5851/kosfa.2022.e10
UR  - https://m2.mtmt.hu/api/publication/32726459
ID  - 32726459
N1  - Research Group of Food Processing, Korea Food Research Institute, Wanju55365, South Korea            
            Department of Food Science and Biotechnology, Sungshin Women's University, Seoul, 01133, South Korea            
            Division of Animal and Dairy Science, Chungnam National University, Daejeon, 34134, South Korea            
            Cited By :9            
            Export Date: 30 May 2023            
            Correspondence Address: Choi, Y.-S.; Research Group of Food Processing, Wanju, South Korea; email: kcys0517@kfri.re.kr
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Kim, Tae-Kyung
AU  - Yong, Hae In
AU  - Kang, Min-Cheol
AU  - Cha, Ji Yoon
AU  - Choi, Yun-Sang
TI  - Effect of hydrocolloids on functionality of Protaetia brevitarsis proteins
JF  - FOOD SCIENCE AND BIOTECHNOLOGY
J2  - FOOD SCI BIOTECHNOL
VL  - 2022
PY  - 2022
SP  - 1
SN  - 1226-7708
DO  - 10.1007/s10068-021-01021-8
UR  - https://m2.mtmt.hu/api/publication/32636233
ID  - 32636233
N1  - Cited By :2            
            Export Date: 29 January 2024            
            Correspondence Address: Choi, Y.-S.; Research Group of Food Processing, South Korea; email: kcys0517@kfri.re.kr            
            Funding details: 321079-3            
            Funding details: Ministry of Science, ICT and Future Planning, MSIP            
            Funding details: Ministry of Agriculture, Food and Rural Affairs, MAFRA            
            Funding details: Korea Food Research Institute, KFRI            
            Funding text 1: This research was supported by the Main Research Program (E0211200-01) of the Korea Food Research Institute (KFRI) funded by the Ministry of Science and ICT (Republic of Korea). This research was also partially supported by the Livestock Industrialization Technology Development Program (321079-3) by the Ministry of Agriculture, Food and Rural Affairs (Republic of Korea).
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Kröger, T.
AU  - Dupont, J.
AU  - Büsing, L.
AU  - Fiebelkorn, F.
TI  - Acceptance of Insect-Based Food Products in Western Societies: A Systematic Review
JF  - FRONTIERS IN NUTRITION
J2  - FRONT NUTR
VL  - 8
PY  - 2022
SN  - 2296-861X
DO  - 10.3389/fnut.2021.759885
UR  - https://m2.mtmt.hu/api/publication/32796079
ID  - 32796079
N1  - Export Date: 27 April 2022            
            Correspondence Address: Dupont, J.; Department of Biology Didactics, Germany; email: jdupont@uni-osnabrueck.de
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Mei, Shuang
AU  - Yu, Zizi
AU  - Chen, Jiahao
AU  - Zheng, Peng
AU  - Sun, Binmei
AU  - Guo, Jiaming
AU  - Liu, Shaoqun
TI  - The Physiology of Postharvest Tea (Camellia sinensis) Leaves, According to Metabolic Phenotypes and Gene Expression Analysis
JF  - MOLECULES
J2  - MOLECULES
VL  - 27
PY  - 2022
IS  - 5
SN  - 1420-3049
DO  - 10.3390/molecules27051708
UR  - https://m2.mtmt.hu/api/publication/33091185
ID  - 33091185
N1  - College of Engineering, South China Agricultural University, Guangzhou, 510642, China            
            Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China            
            College of Horticulture, South China Agricultural University, Guangzhou, 510642, China            
            Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, 525000, China            
            Cited By :8            
            Export Date: 29 January 2024            
            CODEN: MOLEF            
            Correspondence Address: Guo, J.; College of Engineering, China; email: jmguo@scau.edu.cn            
            Correspondence Address: Liu, S.; College of Horticulture, China; email: scauok@scau.edu.cn            
            Funding details: 2021ZZ003            
            Funding details: 890-2020-XMZC-2593-01-0001            
            Funding text 1: Funding: This work was supported by the Independent Research and Development Projects of Maoming Laboratory (Jiaming Guo, 2021ZZ003), and Enhance the Tea Technological Capability of Cities and Counties to Promote Industrial Development Projects (Jiaming Guo, 890-2020-XMZC-2593-01-0001).
AB  - 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.
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Perez-Santaescolastica, Cristina
AU  - De Winne, Ann
AU  - Devaere, Jolien
AU  - Fraeye, Ilse
TI  - The flavour of edible insects: A comprehensive review on volatile compounds and their analytical assessment
JF  - TRENDS IN FOOD SCIENCE & TECHNOLOGY
J2  - TRENDS FOOD SCI TECH
VL  - 127
PY  - 2022
SP  - 352
EP  - 367
PG  - 16
SN  - 0924-2244
DO  - 10.1016/j.tifs.2022.07.011
UR  - https://m2.mtmt.hu/api/publication/33092818
ID  - 33092818
N1  - Research Group of Meat Technology & Science of Protein-rich Foods, KU Leuven Ghent Technology Campus, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Gebroeders De Smetstraat 1, Ghent, 9000, Belgium            
            Centre of Aroma and Flavour Technology, KU Leuven Technology Campus Ghent, Gebroeders De Smetstraat 1, Ghent, B-9000, Belgium            
            Cited By :18            
            Export Date: 29 January 2024            
            CODEN: TFTEE            
            Correspondence Address: Perez-Santaescolastica, C.; Research Group of Meat Technology & Science of Protein-rich Foods, Gebroeders De Smetstraat 1, Belgium; email: cristina.perezsantaescolastica@kuleuven.be            
            Funding details: Fonds Wetenschappelijk Onderzoek, FWO, 1222921N            
            Funding text 1: This work was supported by The Research Foundation of Flanders (grant number 1222921N ).
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - SEYHAN, Selen
AU  - NAKİLCİOĞLU, Emine
TI  - Sürdürülebilir Beslenme Kapsamında Yenilebilir Böcekler
JF  - BİLECİK ŞEYH EDEBALİ ÜNİVERSİTESİ FEN BİLİMLERİ DERGİSİ
J2  - BILECIK ŞEYH EDEBALI ÜNIVERSITESI FEN BILIMLERI DERGISI
VL  - 9
PY  - 2022
IS  - 2
SP  - 1166
EP  - 1178
PG  - 13
SN  - 2458-7575
DO  - 10.35193/bseufbd.1163805
UR  - https://m2.mtmt.hu/api/publication/34732472
ID  - 34732472
AB  - 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.
LA  - Turkish
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Skotnicka, Magdalena
AU  - Mazurek, Aleksandra
AU  - Karwowska, Kaja
AU  - Folwarski, Marcin
TI  - Satiety of Edible Insect-Based Food Products as a Component of Body Weight Control
JF  - NUTRIENTS
J2  - NUTRIENTS
VL  - 14
PY  - 2022
IS  - 10
SN  - 2072-6643
DO  - 10.3390/nu14102147
UR  - https://m2.mtmt.hu/api/publication/33092714
ID  - 33092714
N1  - Departament of Commodity Science, Medical University of Gdańsk, Gdańsk, 80-211, Poland            
            Departament of Clinical Nutrition and Dietetics, Medical University of Gdańsk, Gdańsk, 80-211, Poland            
            Cited By :7            
            Export Date: 29 January 2024            
            Correspondence Address: Skotnicka, M.; Departament of Commodity Science, Poland; email: skotnicka@gumed.edu.pl
AB  - 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.
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Zhou, Yaxi
AU  - Wang, Diandian
AU  - Zhou, Shiqi
AU  - Duan, Hao
AU  - Guo, Jinhong
AU  - Yan, Wenjie
TI  - Nutritional Composition, Health Benefits, and Application Value of Edible Insects: A Review
JF  - FOODS
J2  - FOODS
VL  - 11
PY  - 2022
IS  - 24
PG  - 46
SN  - 2304-8158
DO  - 10.3390/foods11243961
UR  - https://m2.mtmt.hu/api/publication/33911160
ID  - 33911160
N1  - College of Biochemical Engineering, Beijing Union University, No.18, Chaoyang District 3, Futou, Beijing, 100023, China            
            Beijing Key Laboratory of Bioactive Substances and Functional Food, College of Biochemical Engineering, Beijing Union University, 197 North Tucheng West Road, Beijing, 100023, China            
            Cited By :14            
            Export Date: 29 January 2024            
            Correspondence Address: Yan, W.; College of Biochemical Engineering, No.18, Chaoyang District 3, Futou, China; email: meyanwenjie@buu.edu.cn            
            Funding details: National Natural Science Foundation of China, NSFC, 32172244            
            Funding details: Beijing Union University, BUU, XP202006, ZK70202004            
            Funding text 1: This research was funded by the National Natural Science Foundation of China, grant number 32172244, and the Academic Research Projects of Beijing Union University, grant numbers XP202006, ZK70202004.
AB  - 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.
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Ardoin, Ryan
AU  - Prinyawiwatkul, Witoon
TI  - Consumer perceptions of insect consumption: a review of western research since 2015
JF  - INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
J2  - INT J FOOD SCI TECH
VL  - 56
PY  - 2021
IS  - 10
SP  - 4942
EP  - 4958
PG  - 17
SN  - 0950-5423
DO  - 10.1111/ijfs.15167
UR  - https://m2.mtmt.hu/api/publication/32069331
ID  - 32069331
N1  - Cited By :46            
            Export Date: 29 January 2024            
            Correspondence Address: Ardoin, R.; School of Nutrition and Food Sciences, United States; email: ryan.ardoin@usda.gov            
            Correspondence Address: Prinyawiwatkul, W.; School of Nutrition and Food Sciences, United States; email: wprinya@lsu.edu            
            Funding details: LAB94473            
            Funding details: Agricultural Center, Louisiana State University            
            Funding text 1: This study was supported by the USDA NIFA Hatch project LAB94473, Louisiana State University Agricultural Center.
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Ardoin, Ryan
AU  - Marx, Brian D.
AU  - Boeneke, Charles
AU  - Prinyawiwatkul, Witoon
TI  - Effects of cricket powder on selected physical properties and US consumer perceptions of whole‐wheat snack crackers
JF  - INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
J2  - INT J FOOD SCI TECH
VL  - 56
PY  - 2021
IS  - 8
SP  - 4070
EP  - 4080
PG  - 11
SN  - 0950-5423
DO  - 10.1111/ijfs.15032
UR  - https://m2.mtmt.hu/api/publication/31964133
ID  - 31964133
N1  - School of Nutrition and Food Sciences, Agricultural Center, Louisiana State University, Baton Rouge, LA 70803, United States            
            Department of Experimental Statistics, Louisiana State University, Baton Rouge, LA 70803, United States            
            Southern Regional Research Center, Food Processing and Sensory Quality Unit, USDA-ARS, New Orleans, LA 70124, United States            
            Cited By :19            
            Export Date: 29 January 2024            
            Correspondence Address: Ardoin, R.; Southern Regional Research Center, United States; email: ryan.ardoin@usda.gov            
            Funding details: LAB94473            
            Funding details: Agricultural Center, Louisiana State University            
            Funding text 1: This study was supported by the USDA NIFA Hatch project LAB94473, Louisiana State University Agricultural Center.
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Cabuk, Burcu
TI  - Influence of grasshopper (Locusta Migratoria) and mealworm (Tenebrio Molitor) powders on the quality characteristics of protein rich muffins: nutritional, physicochemical, textural and sensory aspects
JF  - JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
J2  - J FOOD MEAS CHARACT
VL  - 15
PY  - 2021
IS  - 4
SP  - 3862
EP  - 3872
PG  - 11
SN  - 2193-4126
DO  - 10.1007/s11694-021-00967-x
UR  - https://m2.mtmt.hu/api/publication/32353624
ID  - 32353624
N1  - Cited By :17            
            Export Date: 29 January 2024            
            Correspondence Address: Çabuk, B.; Department of Gastronomy and Culinary Arts, Turkey; email: burcu.cabuk@ahep.edu.tr            
            Funding details: İzmir Yüksek Teknoloji Enstitüsü, İYTE            
            Funding details: Akdeniz Üniversitesi            
            Funding text 1: We thank the Izmir Institute of Technology (IZTECH), Biotechnology and Bioengineering Application and Research Center (BIOMER) for the protein and fat content analysis and Akdeniz University, Faculty of Engineering, Department of Food Engineering for texture profile analysis.
AB  - 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.
LA  - English
DB  - MTMT
ER  - 

TY  - CHAP
AU  - Conte, P.
AU  - Piga, A.
AU  - del, Caro A.
AU  - Urgeghe, P.P.
AU  - Fadda, C.
ED  - Boukid, Fatma
TI  - Italian dried pasta: Conventional and innovative ingredients and processing
T2  - Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine
PB  - Springer Netherlands
CY  - Cham
SN  - 9783030692278
PY  - 2021
SP  - 89
EP  - 116
PG  - 28
DO  - 10.1007/978-3-030-69228-5_4
UR  - https://m2.mtmt.hu/api/publication/34540286
ID  - 34540286
N1  - Cited By :3            
            Export Date: 29 January 2024            
            Correspondence Address: Conte, P.; Dipartimento di Agraria, Italy
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Fan, Fang-Yuan
AU  - Huang, Chuang-Sheng
AU  - Tong, Yi-Lin
AU  - Guo, Hao-Wei
AU  - Zhou, Sen-Jie
AU  - Ye, Jian-Hui
AU  - Gong, Shu-Ying
TI  - Widely targeted metabolomics analysis of white peony teas with different storage time and association with sensory attributes
JF  - FOOD CHEMISTRY
J2  - FOOD CHEM
VL  - 362
PY  - 2021
SN  - 0308-8146
DO  - 10.1016/j.foodchem.2021.130257
UR  - https://m2.mtmt.hu/api/publication/32065133
ID  - 32065133
N1  - Cited By :60            
            Export Date: 29 January 2024            
            CODEN: FOCHD            
            Correspondence Address: Ye, J.-H.; Zhejiang University Tea Research Institute, 866 Yuhangtang Road, China; email: jianhuiye@zju.edu.cn            
            Funding details: Earmarked Fund for China Agriculture Research System, CARS-19            
            Funding text 1: This work was funded by Earmarked Fund for China Agriculture Research System (CARS-19).
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Kovács, Anikó
AU  - Kolinka, Raul
AU  - Kóczán, Györgyné
AU  - Kókai, Zoltán
TI  - Evaluation of a gluten-free sourdough bakery product
JF  - PROGRESS IN AGRICULTURAL ENGINEERING SCIENCES
J2  - PROG AGRIC ENG SCI
VL  - 17
PY  - 2021
IS  - S1
SP  - 37
EP  - 44
PG  - 8
SN  - 1786-335X
DO  - 10.1556/446.2021.30005
UR  - https://m2.mtmt.hu/api/publication/32467128
ID  - 32467128
N1  - Cited By :1            
            Export Date: 29 January 2024            
            Correspondence Address: Kovács, A.; Hungarian University of Agriculture and Life Sciences, Villányi Street 29-43, Hungary; email: Kovacs.Aniko94@uni-mate.hu
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Lee, Jae Hoon
AU  - Kim, Tae-Kyung
AU  - Jeong, Chang Hee
AU  - Yong, Hae In
AU  - Cha, Ji Yoon
AU  - Kim, Bum-Keun
AU  - Choi, Yun-Sang
TI  - Biological activity and processing technologies of edible insects: a review
JF  - FOOD SCIENCE AND BIOTECHNOLOGY
J2  - FOOD SCI BIOTECHNOL
VL  - 30
PY  - 2021
IS  - 8
SP  - 1003
EP  - 1023
PG  - 21
SN  - 1226-7708
DO  - 10.1007/s10068-021-00942-8
UR  - https://m2.mtmt.hu/api/publication/32353623
ID  - 32353623
N1  - Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365, South Korea            
            Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755, South Korea            
            Cited By :25            
            Export Date: 29 January 2024            
            Correspondence Address: Choi, Y.-S.; Research Group of Food Processing, South Korea; email: kcys0517@kfri.re.kr            
            Funding details: Korea Food Research Institute, KFRI            
            Funding text 1: This research was funded by the Main Research Program (E0211100-01) of the Korea Food Research Institute.
AB  - 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.
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Montevecchi, Giuseppe
AU  - Licciardello, Fabio
AU  - Masino, Francesca
AU  - Miron, Lucian T.
AU  - Antonelli, Andrea
TI  - Fortification of wheat flour with black soldier fly prepupae. Evaluation of technological and nutritional parameters of the intermediate doughs and final baked products
JF  - INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
J2  - INNOV FOOD SCI EMERG
VL  - 69
PY  - 2021
SN  - 1466-8564
DO  - 10.1016/j.ifset.2021.102666
UR  - https://m2.mtmt.hu/api/publication/31929538
ID  - 31929538
N1  - Department of Life Science (Agro-Food Science Area), BIOGEST - SITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Piazzale Europa 1, Reggio Emilia, 42124, Italy            
            Zetadec BV, Agro Business Park 44, Wageningen, PW 6708, Netherlands            
            Bioprocess Engineering, Department of Agrotechnology and Food Sciences, Wageningen University, PO Box 16, Wageningen, AA 6700, Netherlands            
            Cited By :14            
            Export Date: 29 January 2024            
            Correspondence Address: Montevecchi, G.; Department of Life Science (Agro-Food Science Area), Piazzale Europa 1, Italy; email: giuseppe.montevecchi@unimore.it
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Ordoñez-Araque, Roberto
AU  - Egas-Montenegro, Erika
TI  - Edible insects: A food alternative for the sustainable development of the planet
JF  - INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
J2  - INT J GASTRON FOOD S
VL  - 23
PY  - 2021
SN  - 1878-450X
DO  - 10.1016/j.ijgfs.2021.100304
UR  - https://m2.mtmt.hu/api/publication/31815767
ID  - 31815767
N1  - Cited By :56            
            Export Date: 29 January 2024            
            Correspondence Address: Ordoñez-Araque, R.; Facultad de Salud y Bienestar, Ecuador; email: rordonez@unibe.edu.ec
LA  - English
DB  - MTMT
ER  - 

TY  - THES
AU  - Paul, Ardoin
TI  - Evaluating US Consumers' P aluating US Consumers' Perception of F ception of Foods Made with Crick oods Made with Cricket Powder
PY  - 2021
SP  - 177
UR  - https://m2.mtmt.hu/api/publication/32636199
ID  - 32636199
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Romano, Annalisa
AU  - Ferranti, Pasquale
AU  - Gallo, Veronica
AU  - Masi, Paolo
TI  - New ingredients and alternatives to durum wheat semolina for a high quality dried pasta
JF  - CURRENT OPINION IN FOOD SCIENCE
J2  - CURRENT OPIN FOOD SCI
VL  - 41
PY  - 2021
SP  - 249
EP  - 259
PG  - 11
SN  - 2214-7993
DO  - 10.1016/j.cofs.2021.07.005
UR  - https://m2.mtmt.hu/api/publication/32467117
ID  - 32467117
N1  - Cited By :22            
            Export Date: 29 January 2024            
            Funding text 1: This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Rousta, Leila Kamali
AU  - Yazdi, Amir Pouya Ghandehari
AU  - Khorasani, Sepideh
AU  - Tavakoli, Mohammad
AU  - Ahmadi, Zahra
AU  - Amini, Mahdi
TI  - Optimization of novel multigrain pasta and evaluation of physicochemical properties: using D-optimal mixture design
JF  - FOOD SCIENCE AND NUTRITON
J2  - FOOD SCI NUTR
VL  - 9
PY  - 2021
IS  - 10
SP  - 5546
EP  - 5556
PG  - 11
SN  - 2048-7177
DO  - 10.1002/fsn3.2514
UR  - https://m2.mtmt.hu/api/publication/32353622
ID  - 32353622
N1  - Department of Food Research and Development, Zar Research and Industrial Development Group, Alborz, Iran            
            Department of Food Science and Technology, Faculty of Agriculture, Research and Technology Institute of Plant Production (RTIPP), Shahid Bahonar University of Kerman, Kerman, Iran            
            Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran            
            Cited By :7            
            Export Date: 29 January 2024            
            Correspondence Address: Pouya Ghandehari Yazdi, A.; Department of Food Research and Development, Iran; email: foodtechnology43@yahoo.com            
            Funding text 1: The authors thank Zar Research and Industrial Development Group for its financial support.
AB  - 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.
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Skotnicka, Magdalena
AU  - Karwowska, Kaja
AU  - Kłobukowski, Filip
AU  - Borkowska, Aleksandra
AU  - Pieszko, Magdalena
TI  - Possibilities of the Development of Edible Insect-Based Foods in Europe
JF  - FOODS
J2  - FOODS
VL  - 10
PY  - 2021
IS  - 4
SN  - 2304-8158
DO  - 10.3390/foods10040766
UR  - https://m2.mtmt.hu/api/publication/31964145
ID  - 31964145
N1  - Departament of Commodity Science, Faculty of Health Sciences, Medical University of Gdańsk, Gdańsk, 80-210, Poland            
            Departament of Clinical Nutrition and Dietetics, Faculty of Health Sciences, Medical University of Gdańsk, Gdańsk, 80-210, Poland            
            Cited By :46            
            Export Date: 29 January 2024            
            Correspondence Address: Skotnicka, M.; Departament of Commodity Science, Poland; email: skotnicka@gumed.edu.pl
LA  - English
DB  - MTMT
ER  - 

TY  - CHAP
AU  - Van, Huis A.
AU  - Rumpold, B.
AU  - Maya, C.
AU  - Roos, N.
TI  - Nutritional Qualities and Enhancement of Edible Insects
T2  - Annual Review of Nutrition
VL  - 41
PB  - Annual Reviews Inc.
T3  - Annual Review of Nutrition, ISSN 0199-9885 ; 41.
PY  - 2021
SP  - 551
EP  - 576
PG  - 26
DO  - 10.1146/annurev-nutr-041520-010856
UR  - https://m2.mtmt.hu/api/publication/34540287
ID  - 34540287
N1  - Laboratory of Entomology, Wageningen University Research, Wageningen, 6708 PB, Netherlands            
            Department of Education for Sustainable Nutrition and Food Science, Technische Universität Berlin, Berlin, 10587, Germany            
            Department of Nutrition Exercise and Sports, University of Copenhagen, Frederiksberg C, 1958, Denmark            
            Cited By :34            
            Export Date: 29 January 2024            
            CODEN: ARNTD
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - van Huis, Arnold
AU  - Rumpold, Birgit
AU  - Maya, Cassandra
AU  - Roos, Nanna
TI  - Nutritional Qualities and Enhancement of Edible Insects
JF  - ANNUAL REVIEW OF NUTRITION
J2  - ANNU REV NUTR
VL  - 41
PY  - 2021
IS  - 1
SP  - 551
EP  - 576
PG  - 26
SN  - 0199-9885
DO  - 10.1146/annurev-nutr-041520-010856
UR  - https://m2.mtmt.hu/api/publication/32092034
ID  - 32092034
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Wu, B.
AU  - Wu, B.
AU  - Liang, S.
AU  - Zhu, L.
AU  - Jiang, H.
AU  - Jiang, H.
AU  - Liu, X.
AU  - Jiang, Y.
TI  - 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]
JF  - SHIPIN KEXUE / FOOD SCIENCE
J2  - SHIPIN KEXUE / FOOD SCI
VL  - 42
PY  - 2021
IS  - 19
SP  - 49
EP  - 56
PG  - 8
SN  - 1002-6630
DO  - 10.7506/spkx1002-6630-20200831-411
UR  - https://m2.mtmt.hu/api/publication/32635842
ID  - 32635842
N1  - Cited By :1            
            Export Date: 29 January 2024            
            Correspondence Address: Jiang, H.; College of Light Industry and Food Engineering, China; email: hrjiang@gxu.edu.cn
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Anuduang, Artorn
AU  - Loo, Yuet Ying
AU  - Jomduang, Somchai
AU  - Lim, Seng Joe
AU  - Wan Mustapha, Wan Aida
TI  - Effect of Thermal Processing on Physico-Chemical and Antioxidant Properties in Mulberry Silkworm (Bombyx mori L.) Powder
JF  - FOODS
J2  - FOODS
VL  - 9
PY  - 2020
IS  - 7
SN  - 2304-8158
DO  - 10.3390/foods9070871
UR  - https://m2.mtmt.hu/api/publication/31381230
ID  - 31381230
N1  - Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM, Bangi, 43600, Malaysia            
            Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand            
            Biosafe Holding Partnership Limited, 353 Moo 9, Tambol Sanklang, Sanpatong District, Chiang Mai, 50120, Thailand            
            Cited By :17            
            Export Date: 29 January 2024            
            Correspondence Address: Mustapha, W.A.W.; Department of Food Sciences, Malaysia; email: wanaidawm@ukm.edu.my            
            Correspondence Address: Loo, Y.Y.; Department of Food Sciences, Malaysia; email: yuetying88@gmail.com            
            Funding details: MI-2020-007            
            Funding details: Universiti Kebangsaan Malaysia            
            Funding details: Ministry of Science and Technology of Thailand, MOST            
            Funding text 1: Acknowledgments: This research was funded by the Dana Modal Insan (MI-2020-007) research grant provided by Universiti Kebangsaan Malaysia, Tech Enterprise Service Network of Ministry of Science and Technology, Thailand and private grant from NTGS Co. Ltd., Thailand.
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Biró, Barbara
AU  - Sipos, Mária Anna
AU  - Kovács, Anikó
AU  - Badakné Kerti, Katalin
AU  - Pásztorné Huszár, Klára
AU  - Gere, Attila
TI  - Cricket-Enriched Oat Biscuit: Technological Analysis and Sensory Evaluation
JF  - FOODS
J2  - FOODS
VL  - 9
PY  - 2020
IS  - 11
SN  - 2304-8158
DO  - 10.3390/foods9111561
UR  - https://m2.mtmt.hu/api/publication/31645336
ID  - 31645336
N1  - Cited By :16            
            Export Date: 8 November 2022            
            Correspondence Address: Gere, A.; Institute of Food Technology, Villányi út 29-43, Hungary; email: gereattilaphd@gmail.com            
            Funding details: European Commission, EC            
            Funding details: Hungarian Scientific Research Fund, OTKA, K134260, ÚNKP-20-3-2-SZIE-23            
            Funding details: Magyar Tudományos Akadémia, MTA            
            Funding details: European Social Fund, ESF, EFOP-3.6.3-VEKOP-16-2017-00005            
            Funding details: Nemzeti Kutatási Fejlesztési és Innovációs Hivatal, NKFIH            
            Funding details: Szent István Egyetem, SZIE            
            Funding details: Innovációs és Technológiai Minisztérium            
            Funding text 1: Funding: The Project is supported by the European Union and co-financed by the European Social Fund (grant agreement no. EFOP-3.6.3-VEKOP-16-2017-00005).            
            Funding text 2: Acknowledgments: Barbara Biró and Anikó Kovács thank the support of Doctoral School of Food Sciences, Szent István University. Attila Gere thanks the support of the Premium Postdoctoral Research Program of the Hungarian Academy of Sciences and the support of National Research, Development and Innovation Office of Hungary (OTKA, contracts No. K134260). Barbara Biró was supported by the ÚNKP-20-3-2-SZIE-23 New National Excellence Program of the Ministry for Innovation and Technology. The authors thank Orsolya Tompa for the proofreading.
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - C. Anetoh, John
AU  - O. Okolo, Victor
AU  - Mmamel, Zita
AU  - Obikeze, Chinedum
AU  - Oranusi, Ifeanyichukwu
TI  - Assessing multisensory attributes of malt drinks and consumer purchase decisions in South-Eastern Nigeria
JF  - INNOVATIVE MARKETING
J2  - INNOV MARKET
VL  - 16
PY  - 2020
IS  - 2
SP  - 126
EP  - 145
PG  - 20
SN  - 1814-2427
DO  - 10.21511/im.16(2).2020.10
UR  - https://m2.mtmt.hu/api/publication/31376177
ID  - 31376177
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Carcea, Marina
TI  - Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder
JF  - FOODS
J2  - FOODS
VL  - 9
PY  - 2020
IS  - 9
SN  - 2304-8158
DO  - 10.3390/foods9091298
UR  - https://m2.mtmt.hu/api/publication/31605660
ID  - 31605660
N1  - Cited By :19            
            Export Date: 29 January 2024            
            Correspondence Address: Carcea, M.; Research Centre for Food and Nutrition, Via Ardeatina 546, Italy; email: marina.carcea@crea.gov.it
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Gere, Attila
AU  - Harizi, Ariola
AU  - Bellissimo, Nick
AU  - Roberts, Derek
AU  - Moskowitz, Howard
TI  - Creating a Mind Genomics Wiki for Non-Meat Analogs
JF  - SUSTAINABILITY
J2  - SUSTAINABILITY-BASEL
VL  - 12
PY  - 2020
IS  - 13
SN  - 2071-1050
DO  - 10.3390/su12135352
UR  - https://m2.mtmt.hu/api/publication/31371557
ID  - 31371557
N1  - Cited By :11            
            Export Date: 29 January 2024            
            Correspondence Address: Gere, A.; Sensory Laboratory, Villányi út 29-43, Hungary; email: gereattilaphd@gmail.com            
            Funding details: European Commission, EC            
            Funding details: Hungarian Scientific Research Fund, OTKA, K119269            
            Funding details: Magyar Tudományos Akadémia, MTA            
            Funding details: European Social Fund, ESF, EFOP-3.6.3-VEKOP-16-2017-00005            
            Funding details: Nemzeti Kutatási Fejlesztési és Innovációs Hivatal, NKFIH            
            Funding text 1: This research received no external funding. Attila Gere thanks the support of the Premium Postdoctoral Researcher Program of the Hungarian Academy of Sciences and National Research, Development and Innovation Office of Hungary (OTKA, contracts No. K119269). The Project is supported by the European Union and co-financed by the European Social Fund (grant agreement no. EFOP-3.6.3-VEKOP-16-2017-00005).            
            Funding text 2: Acknowledgments: Attila Gere thanks the support of the Premium Postdoctoral Researcher Program of the Hungarian Academy of Sciences and National Research, Development and Innovation Office of Hungary (OTKA, contracts No. K119269). The Project is supported by the European Union and co-financed by the European Social Fund (grant agreement no. EFOP-3.6.3-VEKOP-16-2017-00005).
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Gungormusler, Mine
AU  - Basinhan, Irem
AU  - Uctug, Fehmi Gorkem
TI  - Optimum formulation determination and carbon footprint analysis of a novel gluten-free pasta recipe using buckwheat, teff, and chickpea flours
JF  - JOURNAL OF FOOD PROCESSING AND PRESERVATION
J2  - J FOOD PROCESS PRES
VL  - 44
PY  - 2020
IS  - 9
PG  - 9
SN  - 0145-8892
DO  - 10.1111/jfpp.14701
UR  - https://m2.mtmt.hu/api/publication/31773023
ID  - 31773023
N1  - Cited By :1            
            Export Date: 22 March 2022            
            Correspondence Address: Üçtuğ, F.G.; Department of Food Engineering, Turkey; email: gorkem.uctug@ieu.edu.tr
AB  - 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.
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Kamali Rousta, Leila
AU  - Ghandehari Yazdi, Amir Pouya
AU  - Amini, Mahdi
TI  - Optimization of athletic pasta formulation by D‐optimal mixture design
JF  - FOOD SCIENCE AND NUTRITON
J2  - FOOD SCI NUTR
VL  - 8
PY  - 2020
IS  - 8
SP  - 4546
EP  - 4554
PG  - 9
SN  - 2048-7177
DO  - 10.1002/fsn3.1764
UR  - https://m2.mtmt.hu/api/publication/31381160
ID  - 31381160
N1  - Cited By :11            
            Export Date: 29 January 2024            
            Correspondence Address: Ghandehari Yazdi, A.P.; Department of Food Research and Development, Iran; email: Foodtechnology43@yahoo.com            
            Funding text 1: The authors thank Zar Research and Industrial Development Group for its financial support.
LA  - English
DB  - MTMT
ER  - 

TY  - BOOK
ED  - Pojić, Milica
ED  - Tiwari, Uma
TI  - Innovative Processing Technologies for Healthy Grains
ET  - 1
PB  - Wiley
CY  - Chichester
PY  - 2020
SN  - 9781119470182
DO  - 10.1002/9781119470182
UR  - https://m2.mtmt.hu/api/publication/31917295
ID  - 31917295
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Roma, Rocco
AU  - Ottomano, Palmisano Giovanni
AU  - Boni, Annalisa
TI  - Insects as Novel Food: A Consumer Attitude Analysis through the Dominance-Based Rough Set Approach
JF  - SUSTAINABILITY
J2  - SUSTAINABILITY-BASEL
VL  - 9
PY  - 2020
SN  - 2071-1050
DO  - 10.3390/foods9040387
UR  - https://m2.mtmt.hu/api/publication/31272877
ID  - 31272877
N1  - Department of Agricultural and Environmental Sciences, University of Bari Aldo Moro, Bari, 70126, Italy            
            International Center for Advanced Mediterranean Agronomic Studies (CIHEAM Bari), Valenzano, 70010, Italy            
            Cited By :37            
            Export Date: 8 November 2022            
            Correspondence Address: De Boni, A.; Department of Agricultural and Environmental Sciences, Italy; email: annalisa.deboni@uniba.it
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Roncolini, Andrea
AU  - Milanovic, Vesna
AU  - Aquilanti, Lucia
AU  - Cardinali, Federica
AU  - Garofalo, Cristiana
AU  - Sabbatini, Riccardo
AU  - Clementi, Francesca
AU  - Belleggia, Luca
AU  - Pasquini, Marina
AU  - Mozzon, Massimo
AU  - Foligni, Roberta
AU  - Trombetta, Maria Federica
AU  - Haouet, M. Naceur
AU  - Altissimi, M. Serena
AU  - Di Bella, Sara
AU  - Piersanti, Arianna
AU  - Griffoni, Francesco
AU  - Reale, Anna
AU  - Niro, Serena
AU  - Osimani, Andrea
TI  - Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks
JF  - FOOD RESEARCH INTERNATIONAL
J2  - FOOD RES INT
VL  - 131
PY  - 2020
PG  - 16
SN  - 0963-9969
DO  - 10.1016/j.foodres.2020.109031
UR  - https://m2.mtmt.hu/api/publication/31523228
ID  - 31523228
N1  - Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, 60131, Italy            
            Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche, via Salvemini, Perugia, Italy            
            Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche, Via Cupa di Posatora 3, Ancona, 60131, Italy            
            Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche, Via Roma 64, Avellino, 83100, Italy            
            Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Via De Sanctis snc, Campobasso, 86100, Italy            
            Cited By :60            
            Export Date: 29 January 2024            
            CODEN: FORIE            
            Correspondence Address: Aquilanti, L.; Dipartimento di Scienze Agrarie, via Brecce Bianche, Italy; email: l.aquilanti@univpm.it
AB  - 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.
LA  - English
DB  - MTMT
ER  - 

TY  - CHAP
AU  - Borges, Sandra
AU  - Sousa, Pedro
AU  - Pintado, Manuela
ED  - Geoffrey, Smithers
TI  - Insects as Food Sources
T2  - Reference Module in Food Science
PB  - Elsevier
CY  - Amsterdam
SN  - 9780081005965
PY  - 2016
SP  - 1
DO  - 10.1016/B978-0-12-823960-5.00011-1
UR  - https://m2.mtmt.hu/api/publication/33091895
ID  - 33091895
LA  - English
DB  - MTMT
ER  -