The Impact of Insect Flour on Sourdough Fermentation-Fatty Acids, Amino-Acids, Minerals and Volatile Profile

The Impact of Insect Flour on Sourdough Fermentation-Fatty Acids, Amino-Acids, Minerals and Volatile Profile

<i>Acheta domesticus</i> (L.1758) has been recently accepted by the European Union as a novel food, being the third insect that has been approved for human consumption. Nowadays, researchers’ attention is focused on exploiting new protein sustainable sources, and, therefore, insect flour...

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书目详细资料
Main Authors: Beldean (Tătar) Bianca Vasilica, Maria Simona Chiș, Ersilia Alexa, Carmen Pop, Adriana Păucean, Simona Man, Marta Igual, Kovacs Melinda Haydee, Kovacs Emoke Dalma, Sorin Stănilă, Sonia Socaci, Anca Fărcaș, Adina Berbecea, Iuliana Popescu, Sevastița Muste
格式: 文件
语言:English
出版: MDPI AG 2022-06-01
丛编:Insects
主题:
<i>Acheta domesticus</i>
insect flour
<i>Lactobacillus plantarum</i>
fermentation
bioactive compounds
在线阅读:https://www.mdpi.com/2075-4450/13/7/576

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