Nutritional Values and Functional Properties of House Cricket (Acheta domesticus) and Field Cricket (Gryllus bimaculatus)

• Published in: FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 25; no. 4; pp. 597 - 605
• Main Authors: Udomsil, Natteewan, Imsoonthornruksa, Sumeth, Gosalawit, Chotika, Ketudat-Cairns, Mariena
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 2019; The Japanese Society for Food Science and Technology; Japan Science and Technology Agency
• Subjects: amino acid profile; Amino acids; Animal care; Animal welfare; cricket; fatty acid profile; Fatty acids; Foaming; Food; Food security; Insects; Lipids; Minerals; Nutritive value; pH effects; polyunsaturated fatty acid; Polyunsaturated fatty acids; protein extraction; Protein sources; Proteins; Species

The used of insects as protein sources is growing rapidly for a variety of reasons, including global food security, sustainability, nutritional value and animal welfare. The nutritional composition and functional properties of extracted proteins from two cricket species (A. domesticus and G. bimacul...