cricket flour
Selected indexed studies
- Cricket Flour for a Sustainable Pasta: Increasing the Nutritional Profile with a Safe Supplement. (Foods, 2025) [PMID:40724226]
- Hybrid Sausages Using Pork and Cricket Flour: Texture and Oxidative Storage Stability. (Foods, 2023) [PMID:36981188]
- Black Cricket (Gryllus assimilis) Flour, Alone or Combined With Soybean Flour, Enhances Protein Digestibility, Metabolic Health, and Gut Integrity in Wistar Rats. (J Food Sci, 2025) [PMID:41246826]
_Worker-drafted node — pending editorial review._
Connections
cricket flour contains
Sources
- Cricket (Acheta Domesticus) Flour as a Novel Ingredient in Hybrid Meatloaves: Effects on Quality Attributes During Storage. (2025) pubmed
- Cricket Flour for a Sustainable Pasta: Increasing the Nutritional Profile with a Safe Supplement. (2025) pubmed
- Hybrid Sausages Using Pork and Cricket Flour: Texture and Oxidative Storage Stability. (2023) pubmed
- Black Cricket (Gryllus assimilis) Flour, Alone or Combined With Soybean Flour, Enhances Protein Digestibility, Metabolic Health, and Gut Integrity in Wistar Rats. (2025) pubmed
- Quality evaluation of house cricket flour processed by electrohydrodynamic drying and pulsed electric fields treatment. (2024) pubmed
- The contribution of edible cricket flour to quality parameters and sensory characteristics of wheat bread. (2022) pubmed
- Valorization of cricket, Acheta domesticus (Linnaeus, 1758), flour as a source of dietary protein in Japanese quail, Coturnix japonica (Temminck and Schlegel, 1849), farming. (2022) pubmed
- Consumption of cricket (Acheta domesticus) flour decreases insulin resistance and fat accumulation in rats fed with high-fat and -fructose diet. (2022) pubmed
- Potential of Cricket (Acheta domesticus) Flour as a Lean Meat Replacer in the Development of Beef Patties. (2024) pubmed
- Nutritional Characteristics of New Generation Extruded Snack Pellets with Edible Cricket Flour Processed at Various Extrusion Conditions. (2023) pubmed
- CRICKET FLOUR PROTEIN BAR dataset