Edible Insect-Processing Techniques: a Strategy to Develop Nutritional Food Products and Novelty Food Analogs
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F24%3A98443" target="_blank" >RIV/60460709:41210/24:98443 - isvavai.cz</a>
Result on the web
<a href="https://www.webofscience.com/wos/woscc/full-record/WOS:001175829900001" target="_blank" >https://www.webofscience.com/wos/woscc/full-record/WOS:001175829900001</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s00217-024-04474-3" target="_blank" >10.1007/s00217-024-04474-3</a>
Alternative languages
Result language
angličtina
Original language name
Edible Insect-Processing Techniques: a Strategy to Develop Nutritional Food Products and Novelty Food Analogs
Original language description
Abstract Edible insects have been part of the eating habits of several cultures over the years. They are recognized as a promising nutritional and sustainable alternative food source. The transformation of insects into safer and more acceptable food ingredients depends on the processing techniques and the fnal 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 efect of diferent processing techniques on edible insects’ safety and quality and their use for the development of processed products and derivatives for food analogs production.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
V - Vyzkumna aktivita podporovana z jinych verejnych zdroju
Others
Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
ISSN
1438-2377
e-ISSN
1438-2377
Volume of the periodical
250
Issue of the periodical within the volume
5
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
14
Pages from-to
1253-1267
UT code for WoS article
001175829900001
EID of the result in the Scopus database
2-s2.0-85186592154