Effect of Yarrowia lipolytica RO25 cricket-based hydrolysates on sourdough quality parameters

Samantha Rossi(University of Bologna), Rosalba Lanciotti(University of Bologna), Luigi Parrotta(University of Siena), Marco Dalla Rosa(Research Centre for Cereal and Industrial Crops), Oliver Schlüter(Leibniz Institute for Agricultural Engineering and Bioeconomy), Stefano Del Duca(University of Bologna), Francesca Patrignani(University of Bologna)
LWT
May 20, 2021
10.1016/j.lwt.2021.111760
Cited by 23

Related Papers

Nutritional composition and safety aspects of edible insects
|Molecular Nutrition & Food Research|2013|1.8k
Potential and challenges of insects as an innovative source for food and feed production
|Innovative Food Science & Emerging Technologies|2012|781
Recovery and techno-functionality of flours and proteins from two edible insect species: Meal worm ( Tenebrio molitor ) and black soldier fly ( Hermetia illucens ) larvae
|Heliyon|2016|328
Food waste valorisation and circular economy concepts in insect production and processing
|Waste Management|2020|310
Osmotic Dehydration of Fruit: Influence of Osmotic Agents on Drying Behavior and Product Quality
|Journal of Food Science|1985|302