Suitability of microwave drying for mealworms (Tenebrio molitor) as alternative to freeze drying: Impact on nutritional quality and colour

Suitability of microwave drying for mealworms (Tenebrio molitor) as alternative to freeze drying:... •The impact of drying on the nutritional quality and colour of mealworms was studied.•Microwave or freeze drying caused minor changes in the proximate composition.•The fat quality of microwave dried larvae was better than that of freeze dried ones.•Microwave drying is a good alternative to the current practice of freeze drying.•The application of vacuum during microwave drying did not bring added value. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Chemistry Elsevier

Suitability of microwave drying for mealworms (Tenebrio molitor) as alternative to freeze drying: Impact on nutritional quality and colour

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Publisher
Elsevier
Copyright
Copyright © 2018 Elsevier Ltd
ISSN
0308-8146
D.O.I.
10.1016/j.foodchem.2018.02.006
Publisher site
See Article on Publisher Site

Abstract

•The impact of drying on the nutritional quality and colour of mealworms was studied.•Microwave or freeze drying caused minor changes in the proximate composition.•The fat quality of microwave dried larvae was better than that of freeze dried ones.•Microwave drying is a good alternative to the current practice of freeze drying.•The application of vacuum during microwave drying did not bring added value.

Journal

Food ChemistryElsevier

Published: Jul 15, 2018

References

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