Effect of thermal processing on physico-chemical and antioxidant properties in mulberry silkworm (Bombyx mori L.) Powder

• Main Authors: Artorn Anuduang, Yuet Ying Loo, Somchai Jomduang, Seng Joe Lim, Wan Aida Wan Mustapha
• Format: Journal
• Published: 2020
• Subjects: Agricultural and Biological Sciences; Health Professions; Immunology and Microbiology
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85089308422&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/70016
• Institution: Chiang Mai University

© 2020 by the authors. The mulberry silkworm (Bombyx mori L.) is a common edible insect in many countries. However, the impact of thermal processing, especially regarding Thai silkworm powder, is poorly known. We, therefore, determined the optimum time for treatment in hot water and subsequent dryin...