Effect of Cooking Techniques on the <i>in vitro</i> Protein Digestibility, Fatty Acid Profile, and Oxidative Status of Mealworms (<i>Tenebrio molitor</i>).

Effect of Cooking Techniques on the in vitro Protein Digestibility, Fatty Acid Profile, and Oxidative Status of Mealworms (Tenebrio molitor).

Mancini, Simone; Mattioli, Simona; Paolucci, Simone; Fratini, Filippo; Dal Bosco, Alessandro; Tuccinardi, Tiziano; Paci, Gisella.

Affiliation

Mancini S; Department of Veterinary Sciences, University of Pisa, Pisa, Italy.
Mattioli S; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy.
Paolucci S; Department of Agricultural, Food and Environmental Science, University of Perugia, Perugia, Italy.
Fratini F; Department of Veterinary Sciences, University of Pisa, Pisa, Italy.
Dal Bosco A; Department of Pharmacy, University of Pisa, Pisa, Italy.
Tuccinardi T; Department of Veterinary Sciences, University of Pisa, Pisa, Italy.
Paci G; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy.

Front Vet Sci ; 8: 675572, 2021.

Article in En | MEDLINE | ID: mdl-34150894