Edible Insect-Processing Techniques: a Strategy to Develop Nutritional Food Products and Novelty Food Analogs

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Edible Insect-Processing Techniques: a Strategy to Develop Nutritional Food Products and Novelty Food Analogs

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Edible Insect-Processing Techniques: a Strategy to Develop Nutritional Food Products and Novelty Food Analogs

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

ISSN

1438-2377

e-ISSN

1438-2377

Svazek periodika

250

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

14

Strana od-do

1253-1267

Kód UT WoS článku

001175829900001

EID výsledku v databázi Scopus

2-s2.0-85186592154