Analytical and sensorial assessment of flavour formation during processing of edible insects KU Leuven
Insects present excellent fatty acid and amino acid profiles and provide a good source of minerals and vitamins. Even though their consumption is still uncommon in Western societies, they may become a cheap and healthy alternative in the face of rising prices for conventional animal proteins whose global demand is in continuous growth. Considering that flavour is a crucial factor in the acceptance or rejection of food and only a limited ...