Characterization of freeze-dried, oven-dried and blanched house crickets (Acheta domesticus) and Jamaican field crickets (Gryllus assimilis) by means of their physicochemical properties and volatile compounds
Habiba Khatun, Johan Claes, Ruben Smets, Ann De Winne, Mohammad Akhtaruzzaman, Mik Van Der Borght
Topics & Concepts
AchetaBlanchingFood scienceBrowningMaillard reactionLipid oxidationCricketDried fishGelatinChemistryFood qualityBiologyAntioxidantEcologyBiochemistryFish <Actinopterygii>FisheryInsect Utilization and EffectsAnimal and Plant Science EducationFood Industry and Aquatic Biology