Original paper
The effect of temperature on structure formation in three insect batters
Abstract
Since insects are a promising alternative protein source, the application potential of three insect larvae (Alphitobius diaperinus, Tenebrio molitor and Zophobas morio) for food purposes was explored. To this end, the effect of isothermal heating at 5 different temperatures (70 °C–90 °C) on structure formation in insect batters was studied rheologically. Meat batters (with the same protein content as insect batters), isothermally heated at 70...
Paper Details
Title
The effect of temperature on structure formation in three insect batters
Published Date
Aug 1, 2019
Journal
Volume
122
Pages
411 - 418
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Notes
History