Product Quality during the Storage of Foods with Insects as an Ingredient: Impact of Particle Size, Antioxidant, Oil Content and Salt Content

Product Quality during the Storage of Foods with Insects as an Ingredient: Impact of Particle Size, Antioxidant, Oil Content and Salt Content

To increase the acceptability of insects as food in Western culture, it is essential to develop attractive, high-quality food products. Higher acceptability of insect-based food has been shown if the insects are “invisible”. Mincing or chopping the insect material could be a first processing step to...

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Bibliographic Details
Main Authors: Karin Wendin, Lennart Mårtensson, Henric Djerf, Maud Langton
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Foods
Subjects:
yellow mealworm
<i>Tenebrio molitor</i>
insects
sensory
processed
model system
Online Access:https://www.mdpi.com/2304-8158/9/6/791

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