Data architecture framework for improving consumer awareness in food shopping experience

Procedia Computer Science, Год журнала: 2025, Номер 253, С. 1333 - 1342

Опубликована: Янв. 1, 2025

Язык: Английский

---

Unveiling the Protein Profile and Techno-Functional Potential of Edible Cricket Protein Concentrates: A Comparative Study of Different Body Parts

Future Foods, Год журнала: 2025, Номер unknown, С. 100612 - 100612

Опубликована: Март 1, 2025

Язык: Английский

---

Methods of Protein Extraction from House Crickets (Acheta domesticus) for Food Purposes

Foods, Год журнала: 2025, Номер 14(7), С. 1164 - 1164

Опубликована: Март 27, 2025

Global population is projected to reach 9.1 billion by 2050, emphasizing the need for increased food production. Edible insects, such as house crickets (Acheta domesticus), emerged promising due higher nutritional value and efficient feed conversion rates compared conventional protein sources. Incorporating insect powders into new products can improve consumer acceptance but often leads poor technological processing functionality and/or undesirable organoleptic characteristics. Protein isolates have proven be effective in enhancing this acceptance, existent extraction methods still lack improvements concerning optimization of rates. This study aimed address gap developing comparing yield three different using sodium hydroxide, ascorbic acid or alcalase from domesticus) applications. was performed on cricket powder with a mean content 46.35 g/100 g, results were evaluated. The enzymatic method shows highest rate at 69.91% 60.19 while NaOH resulted 60.44 46.34%, respectively. Further studies sensorial evaluation developed extract are recommended.

Язык: Английский

---

Molecular interactions tailoring the physicochemical, technofunctional, and texture characteristics of textured vegetable-insect proteins

Food Chemistry, Год журнала: 2025, Номер unknown, С. 144287 - 144287

Опубликована: Апрель 1, 2025

Язык: Английский

---

Effect of Drying Method on Selected Physical and Functional Properties of Powdered Black Soldier Fly Larvae

Applied Sciences, Год журнала: 2025, Номер 15(8), С. 4097 - 4097

Опубликована: Апрель 8, 2025

This research aimed to assay the impact of convective drying (CD) or infrared–convective (IR–CD) methods on physical and techno-functional properties, FTIR spectra, mathematical modeling adsorption kinetics black soldier fly larvae powders. By using drying, insect powder exhibited higher water content activity but lower hygroscopicity than dried with method. After method, a significantly loose tapped bulk density oil holding capacity (OHC). Furthermore, this was lighter more yellow. The spectrum CD-dried showed absorption at key wavenumbers for protein (1625 1350–1200 cm−1), indicating denaturation less ability bind vapor. vapor powders via second Fick’s law transient diffusion that equation is suitable adjusting experimental data based high coefficient determination (0.997–0.999) low root mean square (2.50–3.34%). study revealed method influences IR–CD seems better in terms obtaining properties.

Язык: Английский

---

Using Dried Crickets as a Nutrients and Bioactive Compounds Source in Crispy Vegetable Chips

Foods, Год журнала: 2025, Номер 14(10), С. 1810 - 1810

Опубликована: Май 20, 2025

In general, the acceptance of edible insects by consumers is low. Therefore, aim this research was to develop protein supplements from desiccated crickets. The objectives were study effects four different drying methods on chemical properties crickets and cricket powder fortification in vegetable chips physical qualities consumer acceptance. Through an analysis composition dried using hot air, vacuum, microwave, freeze-drying methods, it found that resulted highest content powder, followed vacuum drying, air microwave drying. However, antioxidant activity, which analyzed DPPH, showed no significant differences across (p > 0.05). sensory testing 30 revealed with a 10:10 ratio received satisfaction results all test attributes, ranging “like” “like very much”. When studying composition, hardness, color chips, increasing amount decrease lightness yellowness, while redness hardness increased. activity phenolic increased addition flavonoid potassium contents decreased as replaced powder. formula most preferred consumers, content, 60.90%, 6.25 ± 0.46 mg GAE/mg sample, 11.16 0.1 QE/mg 0.66 0.01%, respectively.

Язык: Английский

---

Sorption isotherms of edible insect’s flours: mathematical modeling and hysteresis

Journal of Food Science and Technology, Год журнала: 2024, Номер 62(4), С. 727 - 737

Опубликована: Авг. 24, 2024

Язык: Английский

---

Enhancing LLMs Contextual Knowledge with Ontologies for Personalised Food Recommendation

Lecture notes in computer science, Год журнала: 2024, Номер unknown, С. 273 - 283

Опубликована: Ноя. 26, 2024

Язык: Английский

---

Utilizing 3D printing to create sustainable novel food products with innovative ingredients

Innovative Food Science & Emerging Technologies, Год журнала: 2024, Номер unknown, С. 103873 - 103873

Опубликована: Ноя. 1, 2024

Язык: Английский

---