Effect of different killing methods on physicochemical traits, nutritional characteristics, in vitro human digestibility and oxidative stability during storage of the house cricket (Acheta domesticus L.)
Yazavinder Singh, Marco Cullere, Attawit Kovitvadhi, Pipatpong Chundang, Antonella Dalle Zotte
Topics & Concepts
Food scienceChemistryCarbon dioxideAchetaBrowningCricketBlanchingLipid peroxidationLipid oxidationPolyunsaturated fatty acidAntioxidantAnimal scienceBiochemistryBiologyFatty acidOrganic chemistryEcologyInsect Utilization and EffectsAnimal and Plant Science EducationNeurobiology and Insect Physiology Research