Physicochemical characteristics, volatile components and bioactivities of fermented seasoning sauce produced from cricket (Acheta domesticus) meal

Physicochemical characteristics, volatile components and bioactivities of fermented seasoning sauce produced from cricket (Acheta domesticus) meal

This study developed novel fermented seasoning products from house cricket meal using an accelerated process that integrated enzymatic digestion with bacterial fermentation. Two non-pathogenic food-derived bacteria, Staphylococcus piscifermentans TISTR 824 and Halobacillus sp. TISTR 1860, chosen for...

Full description

Saved in:
Bibliographic Details
Main Authors: Milan Dhakal, Varongsiri Kemsawasd, Kanyawee Whanmek, Wimonphan Chathiran, Saranya Intawong, Warangkana Srichamnong, Uthaiwan Suttisansanee, Suwapat Kittibunchakul
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Future Foods
Subjects:
Acheta domesticus
Fermentation
Nutritional quality
Health
Seasoning
Waste management
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833524002090
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://www.sciencedirect.com/science/article/pii/S2666833524002090

Similar Items