Potential of Cricket (<i>Acheta domesticus</i>) Flour as a Lean Meat Replacer in the Development of Beef Patties.

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作者： Carlos,Pasqualin Cavalheiro ^[1] ; Claudia,Ruiz-Capillas ^[2] ; Ana M,Herrero ^[2] ; Tatiana,Pintado ^[2] ; Camila Cristina,Avelar de Sousa ^[1] ; Juliana,Sant'Ana Falcão Leite ^[3] ; Maurício,Costa Alves da Silva ^[3]

作者单位： INDMEAT Group, Department of Meat and Fish Products, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain.;Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia, Universidade Federal da Bahia, Salvador 40170-115, Brazil. ^[1] INDMEAT Group, Department of Meat and Fish Products, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain. ^[2] Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia, Universidade Federal da Bahia, Salvador 40170-115, Brazil. ^[3]

关键词 beef patties brownish color cooking cricket flour texture

DOI 10.3390/foods13020286

PMID 38254586

发布时间 2024-10-23

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Foods (Basel, Switzerland)

2024年13卷2期

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Potential of Cricket (<i>Acheta domesticus</i>) Flour as a Lean Meat Replacer in the Development of Beef Patties.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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Potential of Cricket (<i>Acheta domesticus</i>) Flour as a Lean Meat Replacer in the Development of Beef Patties.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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