•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.
Food Chemistry – Elsevier
Published: Jul 15, 2018
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