相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Nutritional quality of meat from hen fed diet with full-fat black soldier fly (Hermetia illucens) larvae meal as a substitute to fish meal
Marcasy P. Makokha et al.
JOURNAL OF FUNCTIONAL FOODS (2023)
Lupin (Lupinus spp.)-Fortified Bread: A Sustainable, Nutritionally, Functionally, and Technologically Valuable Solution for Bakery
Loredana Plustea et al.
FOODS (2022)
Whole Wheat Bread Enriched with Cricket Powder as an Alternative Protein
Ampaka Mafu et al.
FOODS (2022)
How the inclusion of cod (Pseudophycis bachus) protein enriched powder to bread affects the in vitro protein and starch digestibility, amino acid profiling and antioxidant properties of breads
Ajay S. Desai et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2021)
Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder
Przemyslaw Lukasz Kowalczewski et al.
MOLECULES (2021)
Technological Quality, Amino Acid and Fatty Acid Profile of Broiler Meat Enhanced by Dietary Inclusion of Black Soldier Fly Larvae
Jessica de Souza Vilela et al.
FOODS (2021)
Black soldier fly larvae meal and fat can completely replace soybean cake and oil in diets for laying hens
M. Heuel et al.
POULTRY SCIENCE (2021)
Changes in Hydrophobic Interactions among Gluten Proteins during Dough Formation
Sonoo Iwaki et al.
PROCESSES (2021)
Fatty acid composition of black soldier fly larvae (Hermetia illucens) - Possibilities and limitations for modification through diet
Nils Ewald et al.
WASTE MANAGEMENT (2020)
The Nutritional and Micronutrient Status of Urban Schoolchildren with Moderate Anemia is Better than in a Rural Area in Kenya
Esther Charlotte Evang et al.
NUTRIENTS (2020)
The Effect of Bread Fortification with Whole Green Banana Flour on Its Physicochemical, Nutritional and In Vitro Digestibility
Amir Amini Khoozani et al.
FOODS (2020)
Comparison of different bread types: Chemical and physical parameters
Marcio Carocho et al.
FOOD CHEMISTRY (2020)
Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of Bread
Karla Miranda-Ramos et al.
FOODS (2020)
Chemistry and Sensory Characterization of a Bakery Product Prepared with Oils from African Edible Insects
Xavier Cheseto et al.
FOODS (2020)
Nutritional, sensory, and texture quality of bread and cookie enriched with house cricket (Acheta domesticus) powder
Michael Bawa et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)
The Effects ofMorus albaL. Fortification on the Quality, Functional Properties and Sensory Attributes of Bread Stored under Refrigerated Conditions
Joanna Kobus-Cisowska et al.
SUSTAINABILITY (2020)
Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours
Cristina M. Gonzalez et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)
Protein fortification with mealworm (Tenebrio molitor L.) powder: Effect on textural, microbiological, nutritional and sensory features of bread
Andrea Roncolini et al.
PLOS ONE (2019)
The nutritive value of black soldier fly larvae reared on common organic waste streams in Kenya
Marwa Shumo et al.
SCIENTIFIC REPORTS (2019)
The influence of grasshopper (Schistocerca gregaria) powder enrichment on bread nutritional and sensorial properties
M. Haber et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Physicochemical stability of bread fortified with tilapia-waste flour
Maria Lucia Guerra Monteiro et al.
CYTA-JOURNAL OF FOOD (2019)
Effect of Moldavian dragonhead (Dracocephalum moldavica L.) leaves on the baking properties of wheat flour and quality of bread
Dariusz Dziki et al.
CYTA-JOURNAL OF FOOD (2019)
Improvement of fatty acid profile in breads supplemented with Kinako flour and chia seed
D. Giaretta et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Roll enriched with Nile tilapia meal: sensory, nutritional, technological and microbiological characteristics
Ana Paula Sartorio Chambo et al.
FOOD SCIENCE AND TECHNOLOGY (2018)
Incorporation of mushroom powder into bread dough-effects on dough rheology and bread properties
Xikun Lu et al.
CEREAL CHEMISTRY (2018)
Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation
Andrea Osimani et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Insects for Income Generation Through Animal Feed: Effect of Dietary Replacement of Soybean and Fish Meal With Black Soldier Fly Meal on Broiler Growth and Economic Performance
V. O. Onsongo et al.
JOURNAL OF ECONOMIC ENTOMOLOGY (2018)
Tilapia-waste flour as a natural nutritional replacer for bread: A consumer perspective
Maria Lucia G. Monteiro et al.
PLOS ONE (2018)
Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with Oncorhynchus tschawytscha Powder
Ajay S. Desai et al.
NUTRIENTS (2018)
Quality characteristics of spent hen meat powder incorporated whole wheat breads
Pramila Umaraw et al.
NUTRITION & FOOD SCIENCE (2018)
Bread enriched with flour from cinereous cockroach (Nauphoeta cinerea)
Lauren Menegon de Oliveira et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)
Identification of the Ubiquitous Antioxidant Tripeptide Glutathione as a Fruit Fly Semiochemical
Xavier Cheseto et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Technological, nutritional and functional properties of wheat bread enriched with lentil or carob flours
Valeria Turfani et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Improvement of the protein quality of wheat bread through faba bean sourdough addition
Rossana Coda et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Black soldier fly as dietary protein source for broiler quails: apparent digestibility, excreta microbial load, feed choice, performance, carcass and meat traits
M. Cullere et al.
ANIMAL (2016)
Effect of aleurone-rich flour on composition, baking, textural, and sensory properties of bread
A. Bagdi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Role of poultry meat in a balanced diet aimed at maintaining health and wellbeing: an Italian consensus document
Franca Marangoni et al.
FOOD & NUTRITION RESEARCH (2015)
The Effect of Oat Fibre Powder Particle Size on the Physical Properties of Wheat Bread Rolls
Marcin Kurek et al.
FOOD TECHNOLOGY AND BIOTECHNOLOGY (2015)
Rapid, accurate and routine HPLC method for large-scale screening of pro-vitamin A carotenoids in oilseeds
Madhurima Bhatnagar-Panwar et al.
JOURNAL OF PLANT BIOCHEMISTRY AND BIOTECHNOLOGY (2015)
Quality characteristics of refined wheat flour (maida) based noodles containing chicken meat stored at ambient temperature under aerobic conditions
Akhilesh Kumar Verma et al.
NUTRITION & FOOD SCIENCE (2015)
Insect meal as renewable source of food for animal feeding: a review
Maria-Jose Sanchez-Muros et al.
JOURNAL OF CLEANER PRODUCTION (2014)
Life Cycle Assessment for environmentally sustainable aquaculture management: a case study of combined aquaculture systems for carp and tilapia
Rattanawan Mungkung et al.
JOURNAL OF CLEANER PRODUCTION (2013)
Quality Characteristics and Acceptability of Bread Produced with Supplementation of Dolichos lab lab Beans
C. N. Kunyanga et al.
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2010)
Fatty acids composition and rheology properties of wheat and wheat and white or brown rice flour mixture
Nada Nikolic et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)
Nutritional value of bread:: Influence of processing, food interaction and consumer perception
K. Dewettinck et al.
JOURNAL OF CEREAL SCIENCE (2008)
Improved simultaneous determination method of β-carotene and retinol with saponification in human serum and rat liver
K Hosotani et al.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2003)
分享论文
