New insights into the flavoring potential of cricket (Acheta domesticus) and mealworm (Tenebrio molitor) protein hydrolysates and their Maillard products
Kora Kassandra Großmann, Michael Merz, Daniel Appel, Maria Monteiro De Araujo, Lutz Fischer
Topics & Concepts
Maillard reactionMealwormAchetaChemistryXyloseFlavorHydrolysateUmamiFood scienceInfant formulaHydrolysisEnzymatic hydrolysisBiochemistryCricketBiologyBotanyLarvaFermentationEcologyInsect Utilization and EffectsProtein Hydrolysis and Bioactive PeptidesNeurobiology and Insect Physiology Research