Drying technologies for edible insects and their derived ingredients

Hernández-Álvarez, A-J, Mondor, M, Piña-Domínguez, I-A et al. (2 more authors) (2021) Drying technologies for edible insects and their derived ingredients. Drying Technology. ISSN 0737-3937



  • Hernández-Álvarez, A-J
  • Mondor, M
  • Piña-Domínguez, I-A
  • Sánchez-Velázquez, O-A
  • Melgar Lalanne, G
Keywords: Edible insects; drying technologies; blanching; bioactivity; insect proteins
  • Accepted: 8 April 2021
  • Published (online): 10 May 2021
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Nutrition and Public Health (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 01 Jul 2021 11:28
Last Modified: 01 Jul 2021 11:28
Status: Published online
Publisher: Taylor and Francis
Identification Number: https://doi.org/10.1080/07373937.2021.1915796
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