| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6393956 | Food Control | 2012 | 4 Pages |
Abstract
⺠Edible insects were evaluated as alternative protein source. ⺠The microbiological composition of fresh, processed and stored insects were examined. ⺠Spore forming bacteria are a potential spoilage and safety risk in cooked insects. ⺠Simple preservation methods seem promising. ⺠Incorporation of ground insects in lactic fermented cereal products prolongs their shelf-life.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
H.C. Klunder, J. Wolkers-Rooijackers, J.M. Korpela, M.J.R. Nout,