Artisanal oil obtained from insects’ larvae (Speciomerus ruficornis): fatty acids composition, physicochemical, nutritional and antioxidant properties for application in food
Orquídea Vasconcelos dos Santos, Pamela Cristina Sodré Dias, Stephanie Dias Soares, Leyvison Rafael Vieira da Conceição, Bárbara Elisabeth Teixeira-Costa
Topics & Concepts
Food scienceChemistryAntioxidantDifferential scanning calorimetryPolyphenolThermogravimetric analysisFatty acidLipid oxidationOrganic chemistryThermodynamicsPhysicsInsect Utilization and EffectsBee Products Chemical AnalysisEssential Oils and Antimicrobial Activity