Highlights•Insects can be good sources of sustainable raw materials for alternative
foods.•Product formulation and insect processing interfere in sensory attributes.•Replacing …

Meat represents an important protein source, even in developing countries, but its
production is scarcely sustainable, and its excessive consumption poses health issues. An …

Edible insect products contain high-quality protein and other nutrients, including minerals
and fatty acids. The consumption of insect food products is considered a future trend and a …

Insects have long been consumed by humans as a supplemental protein source, and
interest in entomophagy has rapidly increased in recent years as a potential sustainable …

This work aimed to study the performance of the UF-DF process, in terms of the permeation
flux and membrane resistance, to produce a mealworm protein isolate. Moreover, a detailed …

The manuscript was prepared to conduct a thorough analysis and deepen the
understanding of sustainable food production and diets within the context of the challenges …

The aim of this work was to evaluate the effect of the concentration of cricket flour (0-40%;
Sphenarium purpurascens) in the mixture with nixtamalized corn flour on the …

The aim of the study was to develop a suitable recipe for wheat-corn snack pellets fortified
with insect flour addition and to evaluate the relevant processing aspects and physical …

With consumers increasingly understanding the relationship between food and health, there
is a chance to develop healthier snacks. In this sense, the incorporation of vegetable raw …

As new sources of proteins, edible insects may be excellent additives in a new generation of
environmentally friendly food products that are nutritionally valuable, safe, sustainable, and …