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Borremans A, Bußler S, Sagu ST, et al. Effect of Blanching Plus Fermentation on Selected Functional Properties of Mealworm (. Foods. 2020;9(7)doi: 10.3390/foods9070917.
Borremans, A., Bußler, S., Sagu, S. T., Rawel, H., Schlüter, O. K., & Leen, V. C. (2020). Effect of Blanching Plus Fermentation on Selected Functional Properties of Mealworm (. Foods (Basel, Switzerland), 9(7), . https://doi.org/10.3390/foods9070917
Borremans, An, et al. "Effect of Blanching Plus Fermentation on Selected Functional Properties of Mealworm (." Foods (Basel, Switzerland) vol. 9,7 (2020). doi: https://doi.org/10.3390/foods9070917
Borremans A, Bußler S, Sagu ST, Rawel H, Schlüter OK, Leen VC. Effect of Blanching Plus Fermentation on Selected Functional Properties of Mealworm (. Foods. 2020 Jul 12;9(7). doi: 10.3390/foods9070917. PMID: 32664653; PMCID: PMC7405005.
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Foods. 2020 Jul 12;9(7). doi: 10.3390/foods9070917.

Effect of Blanching Plus Fermentation on Selected Functional Properties of Mealworm (.

Foods (Basel, Switzerland)

An Borremans, Sara Bußler, Sorel Tchewonpi Sagu, Harshadrai Rawel, Oliver K Schlüter, Van Campenhout Leen

Affiliations

  1. Department of Microbial and Molecular Systems (M2S), Faculty of Engineering Technology, KU Leuven, Lab4Food, Campus Geel, B-2440 Geel, Belgium.
  2. Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Quality and Safety of Food and Feed, Max-Eyth-Allee 100, 14469 Potsdam, Germany.
  3. Institute of Nutritional Science, University of Potsdam, Arthur-Scheunert-Allee 114-116, D-14558 Nuthetal, Germany.

PMID: 32664653 PMCID: PMC7405005 DOI: 10.3390/foods9070917

Abstract

The aim of this study was to determine the effect of blanching followed by fermentation of mealworms (

Keywords: SDS-PAGE; fermentation; functional properties; insect proteins; mealworm

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