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

• المؤلفون الرئيسيون: Artorn Anuduang, Yuet Ying Loo, Somchai Jomduang, Seng Joe Lim, Wan Aida Wan Mustapha
• التنسيق: دورية
• منشور في: 2020
• الموضوعات: Agricultural and Biological Sciences; Health Professions; Immunology and Microbiology
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85089308422&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/70016

© 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...