Edible insects as ingredients in food products: nutrition, functional properties, allergenicity of insect proteins, and processing modifications.

Yang, Jing; Zhou, Shuling; Kuang, Hong; Tang, Chunhong; Song, Jiajia.

Afiliação

Yang J; School of Environment and Resources, Chongqing Technology and Business University, Chongqing, China.
Zhou S; Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing, China.
Kuang H; School of Food Nutrition and Health (Hotpot) Modern Industry, Chongqing Technology and Business University, Chongqing, China.
Tang C; School of Environment and Resources, Chongqing Technology and Business University, Chongqing, China.
Song J; School of Environment and Resources, Chongqing Technology and Business University, Chongqing, China.

Crit Rev Food Sci Nutr ; : 1-23, 2023 Jun 21.

Article em En | MEDLINE | ID: mdl-37341655