, Ultrasonics Sonochemistry, Volume 73, May 2021
Alternative methods for improving traditional food processing have increased in the last decades. Additionally, the development of novel dairy products is gaining importance due to an increased consumer demand for palatable, healthy, and minimally processed products. Ultrasonic processing or sonication is a promising alternative technology in the food industry as it has potential to improve the technological and functional properties of milk and dairy products.
, International Journal of Gastronomy and Food Science, Volume 21, October 2020
Entomophagy is increasingly seen as a potential solution to provide a sustainable source of protein. However, the attitude of Western consumers towards insect-based products is generally negative. This study was designed to evaluate the liking of four insect-based snacks among young Italian consumers through a tasting panel involving 62 participants. Two of the products showed the whole insects, while the other two contained insect flour as a main ingredient.