Nutritional Characteristics of New Generation Extruded Snack Pellets with Edible Cricket Flour Processed at Various Extrusion Conditions

• Päätekijät: Maciej Combrzyński (Tekijä), Tomasz Oniszczuk (Tekijä), Agnieszka Wójtowicz (Tekijä), Beata Biernacka (Tekijä), Karolina Wojtunik-Kulesza (Tekijä), Maciej Bąkowski (Tekijä), Renata Różyło (Tekijä), Jarosław Szponar (Tekijä), Jakub Soja (Tekijä), Anna Oniszczuk (Tekijä)
• Aineistotyyppi: Kirja
• Julkaistu: MDPI AG, 2023-06-01T00:00:00Z.
• Aiheet: article
• Linkit: Connect to this object online.

As new sources of proteins, edible insects may be excellent additives in a new generation of environmentally friendly food products that are nutritionally valuable, safe, sustainable, and are needed in today's world. The aim of this study was to determine the effect of the application of cricke...