Evaluation of Roasting and Grilling Effects on Chemical Composition, Volatile Profiles, and Toxicity of Stink Bugs (<i>Tessaratoma papillosa</i>): Implications for Utilization as Functional Food Ingredients

Evaluation of Roasting and Grilling Effects on Chemical Composition, Volatile Profiles, and Toxicity of Stink Bugs (<i>Tessaratoma papillosa</i>): Implications for Utilization as Functional Food Ingredients

The stink bug (<i>Tessaratoma papillosa</i>) is a highly popular edible insect in Thai traditional cuisine, but little research has investigated the effects of heat treatment on the quality of stink bugs. Therefore, we aimed to evaluate the effects of roasting and grilling on the chemica...

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Bibliographic Details
Main Authors: Hua Li, Theeraphan Chumroenphat, Parinya Boonarsa, Jantana Yahuafai, Colin Wrigley, Sirithon Siriamornpun
Format: Article
Language:English
Published: MDPI AG 2023-08-01
Series:Foods
Subjects:
edible insect
protein
amino acid
phenolic acid
tocopherol
anti-proliferative
Online Access:https://www.mdpi.com/2304-8158/12/16/3053

Internet

https://www.mdpi.com/2304-8158/12/16/3053

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