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Food research international, v.141, 2021년, pp.110140 -
Tzompa-Sosa, Daylan A. (Department of Food Technology, Safety and Health, Food Structure & Function Research Group, Ghent University) , Dewettinck, Koen (Department of Food Technology, Safety and Health, Food Structure & Function Research Group, Ghent University) , Gellynck, Xavier (Department of Agricultural Economics, Ghent University) , Schouteten, Joachim J. (Department of Agricultural Economics, Ghent University)
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Abstract Introducing processed insects in food products is seen as a way to lower the barrier for insect consumption by Western consumers. Prior research indicated that crude insect lipids could partially replace butter in bakery products without influencing consumer’s perception, but a compl...
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