Protein fortification with mealworm (Tenebrio molitor L.) powder: Effect on textural, microbiological, nutritional and sensory features of bread.

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作者： Andrea,Roncolini ^[1] ; Vesna,Milanović ^[1] ; Federica,Cardinali ^[1] ; Andrea,Osimani ^[1] ; Cristiana,Garofalo ^[1] ; Riccardo,Sabbatini ^[1] ; Francesca,Clementi ^[1] ; Marina,Pasquini ^[1] ; Massimo,Mozzon ^[1] ; Roberta,Foligni ^[1] ; Nadia,Raffaelli ^[1] ; Federica,Zamporlini ^[1] ; Gabriele,Minazzato ^[1] ; Maria Federica,Trombetta ^[1] ; Anse,Van Buitenen ^[2] ; Leen,Van Campenhout ^[3] ; Lucia,Aquilanti ^[2]

作者单位： Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy. ^[1] KU Leuven, Department of Microbial and Molecular Systems (M2S), Faculty of Engineering Technology, Lab4Food, Technology Campus Geel, Geel, Belgium. ^[2] KU Leuven, Leuven Food Science and Nutrition Rese Centre (LFoRCe), Leuven, Belgium. ^[3]

主题词动物(Animals);面包(Bread);食品, 强化(Food, Fortified);昆虫蛋白质类(Insect Proteins);拟步行虫属(Tenebrio);小麦属(Triticum)

DOI 10.1371/journal.pone.0211747

PMID 30707742

发布时间 2020-03-09

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