European consumers generally still have a reluctant attitude towards the consumption of insects. One strategy to trigger the willingness to consume edible insects is to process them invisibly in familiar foodstuffs. To facilitate this, insects need to be processed to intermediates that can be incorporated readily in products by the food industry. To this end, a mealworm paste that was free of tastable exoskeleton particles was manufactured successfully using industrial equipment. Of this novel intermediate the proximate and fatty acid composition, moisture content, water activity, pH, viscosity, peroxide and p-anisidine values and colour was analysed. Next, the impact of storage temperature (4 °C and −21 °C) and presence of preservatives (s...
The yellow mealworm (Tenebrio molitor L., Coleoptera: Tenebrionidae) is an edible insect and due to ...
To increase the acceptability of insects as food in Western culture, it is essential to develop attr...
Edible insects are receiving attention as a protein source in the food and feed sector. However, suc...
Freshly prepared pastes from blanched mealworms (Tenebrio molitor) are highly perishable and prone t...
Growing pressure on the worlds’ livestock production sector and enduring protein undernourishment, p...
To increase the acceptability of insects as food in Western culture, it is essential to develop attr...
To increase the acceptability of insects as food in Western culture, it is essential to developattra...
The growing world population puts pressure on the availability of animal proteins in food.Hence, new...
Safety and quality of edible insects are among the primary aspects which heavily affect edible insec...
The aim of this study was to determine the effect of blanching followed by fermentation of mealworms...
In this study, six commercial meat starters, each consisting of a pure strain of a lactic acid-ferme...
Tenebrio molitor (mealworm) larvae are one of the most intriguing edible insects, and they may be ra...
The purpose of this study was to investigate the effect of the production process as well as the sto...
Abstract Mealworm larva (Tenebrio molitor), the most promising edible insect species with low cost a...
Since the introduction of edible insects and insect-based products on the Belgian and European marke...
The yellow mealworm (Tenebrio molitor L., Coleoptera: Tenebrionidae) is an edible insect and due to ...
To increase the acceptability of insects as food in Western culture, it is essential to develop attr...
Edible insects are receiving attention as a protein source in the food and feed sector. However, suc...
Freshly prepared pastes from blanched mealworms (Tenebrio molitor) are highly perishable and prone t...
Growing pressure on the worlds’ livestock production sector and enduring protein undernourishment, p...
To increase the acceptability of insects as food in Western culture, it is essential to develop attr...
To increase the acceptability of insects as food in Western culture, it is essential to developattra...
The growing world population puts pressure on the availability of animal proteins in food.Hence, new...
Safety and quality of edible insects are among the primary aspects which heavily affect edible insec...
The aim of this study was to determine the effect of blanching followed by fermentation of mealworms...
In this study, six commercial meat starters, each consisting of a pure strain of a lactic acid-ferme...
Tenebrio molitor (mealworm) larvae are one of the most intriguing edible insects, and they may be ra...
The purpose of this study was to investigate the effect of the production process as well as the sto...
Abstract Mealworm larva (Tenebrio molitor), the most promising edible insect species with low cost a...
Since the introduction of edible insects and insect-based products on the Belgian and European marke...
The yellow mealworm (Tenebrio molitor L., Coleoptera: Tenebrionidae) is an edible insect and due to ...
To increase the acceptability of insects as food in Western culture, it is essential to develop attr...
Edible insects are receiving attention as a protein source in the food and feed sector. However, suc...