|
|
|
|
| LEADER |
01000caa a22002652c 4500 |
| 001 |
NLM372396119 |
| 003 |
DE-627 |
| 005 |
20250306051855.0 |
| 007 |
cr uuu---uuuuu |
| 008 |
240516s2024 xx |||||o 00| ||eng c |
| 024 |
7 |
|
|a 10.1177/10820132241254976
|2 doi
|
| 028 |
5 |
2 |
|a pubmed25n1240.xml
|
| 035 |
|
|
|a (DE-627)NLM372396119
|
| 035 |
|
|
|a (NLM)38751138
|
| 040 |
|
|
|a DE-627
|b ger
|c DE-627
|e rakwb
|
| 041 |
|
|
|a eng
|
| 100 |
1 |
|
|a Mazı, Işıl Barutçu
|e verfasserin
|4 aut
|
| 245 |
1 |
0 |
|a Comparative analysis of nutritional quality and color properties of flours derived from Locusta migratoria at different developmental stages
|
| 264 |
|
1 |
|c 2024
|
| 336 |
|
|
|a Text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a ƒaComputermedien
|b c
|2 rdamedia
|
| 338 |
|
|
|a ƒa Online-Ressource
|b cr
|2 rdacarrier
|
| 500 |
|
|
|a Date Revised 20.05.2024
|
| 500 |
|
|
|a published: Print-Electronic
|
| 500 |
|
|
|a Citation Status Publisher
|
| 520 |
|
|
|a This study was conducted to determine the variation in the chemical composition of flours derived from Locusta migratoria at two distinct developmental stages: the fourth instar and adult stages. Adult locust flour exhibited approximately two times higher fat content, similar protein content, ash content, CHNS elemental composition, and 45.7% lower total phenolic content compared to fourth instar locust flour. The flour from the adult locust was lighter, more red, and yellow than the fourth instar locust flour. Nineteen fatty acids were detected in both flours, with oleic acid, palmitic acid, and linoleic acid being the major ones. The ΣPUFA/ΣSFA of fourth instar and adult locusts was 0.82 and 0.78, respectively. The ratio of ω-6/ω-3 fatty acids was 2.1 for the fourth instar locust flour and 1.7 for the adult locust flour. Apart from gamma-aminobutyric acid (GABA), similar amino acids were found in both the flours. However, significant differences were detected in the levels of some of these amino acids between the fourth instar and adult locust flours. Of particular interest, adult locust flour showcased a GABA content of 25.4 mg/100 g dry weight, making it a valuable alternative protein source in developing innovative and nutritious food products
|
| 650 |
|
4 |
|a Journal Article
|
| 650 |
|
4 |
|a Edible insect
|
| 650 |
|
4 |
|a GABA
|
| 650 |
|
4 |
|a amino acids
|
| 650 |
|
4 |
|a fatty acid
|
| 650 |
|
4 |
|a locust
|
| 773 |
0 |
8 |
|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g (2024) vom: 15. Mai, Seite 10820132241254976
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnas
|
| 773 |
1 |
8 |
|g year:2024
|g day:15
|g month:05
|g pages:10820132241254976
|
| 856 |
4 |
0 |
|u http://dx.doi.org/10.1177/10820132241254976
|3 Volltext
|
| 912 |
|
|
|a GBV_USEFLAG_A
|
| 912 |
|
|
|a SYSFLAG_A
|
| 912 |
|
|
|a GBV_NLM
|
| 912 |
|
|
|a GBV_ILN_350
|
| 951 |
|
|
|a AR
|
| 952 |
|
|
|j 2024
|b 15
|c 05
|h 10820132241254976
|