|
Cricket Flour
Cricket flour (or cricket powder) is a protein-rich powder made from crickets, using various processes. Cricket flour differs from true flours made from grains by being composed mainly of protein rather than starches and dietary fiber. Nutritional information Cricket flour contains nutrients such as the nine essential amino acids, calcium, iron, potassium, vitamin B12, B2, and fatty acids. Food safety and processing When cultivated for human consumption in Western nations, insects are held to the same safety requirements as any other food. Depending on the popularity in a given location, processing might be done commercially or locally. The procedure begins with the removal of the insect's insides, albeit this step is optional. They are then dispatched to be preserved or freeze-dried, which is accomplished using hessian or polypropylene. They are transported for storage once they have been entirely preserved/dried. Insects can be frozen or ground into powders. Cricket flou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cricket (insect)
Crickets are orthopteran insects which are related to Tettigoniidae, bush crickets and more distantly, to grasshoppers. In older literature, such as Augustus Daniel Imms, Imms,Imms AD, rev. Richards OW & Davies RG (1970) ''A General Textbook of Entomology'' 9th Ed. Methuen 886 pp. "crickets" were placed at the family level (''i.e.'' Gryllidae), but contemporary authorities including Dan Otte, Otte now place them in the superfamily Grylloidea. The word has been used in combination to describe more distantly related taxa in the suborder Ensifera, such as Stenopelmatoidea, king crickets and mole crickets. Crickets have mainly cylindrically shaped bodies, round heads, and long antenna (biology), antennae. Behind the head is a smooth, robust pronotum. The abdomen ends in a pair of long Cercus, cerci; females have a long, cylindrical ovipositor. Diagnostic features include legs with 3-segmented Arthropod leg#Tarsus, tarsi; as with many Orthoptera, the hind legs have enlarged femora ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residue (biochemistry), residues. Proteins perform a vast array of functions within organisms, including Enzyme catalysis, catalysing metabolic reactions, DNA replication, Cell signaling, responding to stimuli, providing Cytoskeleton, structure to cells and Fibrous protein, organisms, and Intracellular transport, transporting molecules from one location to another. Proteins differ from one another primarily in their sequence of amino acids, which is dictated by the Nucleic acid sequence, nucleotide sequence of their genes, and which usually results in protein folding into a specific Protein structure, 3D structure that determines its activity. A linear chain of amino acid residues is called a polypeptide. A protein contains at least one long polypeptide. Short polypeptides, containing less than 20–30 residues, are rarely considered to be proteins and are commonly called pep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc). Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or Alcohol (chemistry), alcohol. It consists of two types of molecules: the linear and helix, helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight. Glycogen, the energy reserve of animals, is a more highly branched version of amylopectin. In industry, starch is often converted into sugars, for example by malting. These sugars may be fermentation, fermented to produce ethanol in the manufacture of beer, whisky and biofuel. In addition, sugars ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dietary Fiber
Dietary fiber (fibre in English in the Commonwealth of Nations, Commonwealth English) or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes. Dietary fibers are diverse in chemical composition and can be grouped generally by their solubility, viscosity and Fermentation#Biological role, fermentability which affect how fibers are processed in the body. Dietary fiber has two main subtypes: soluble fiber and insoluble fiber which are components of plant-based foods such as legumes, whole grains, cereals, vegetables, fruits, and nut (fruit), nuts or seeds. A diet high in regular fiber consumption is generally associated with supporting health and lowering the risk of several diseases. Dietary fiber consists of non-starch polysaccharides and other plant components such as cellulose, resistant starch, resistant dextrins, inulins, lignins, chitins, pectins, beta-glucans, and oligosaccharides. Food sources of dietary fiber have ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Essential Amino Acid
An essential amino acid, or indispensable amino acid, is an amino acid that cannot be synthesized from scratch by the organism fast enough to supply its demand, and must therefore come from the diet. Of the 21 amino acids common to all life forms, the nine amino acids humans cannot synthesize are valine, isoleucine, leucine, methionine, phenylalanine, tryptophan, threonine, histidine, and lysine. Six other amino acids are considered conditionally essential in the human diet, meaning their synthesis can be limited under special pathophysiological conditions, such as prematurity in the infant or individuals in severe catabolic distress. These six are arginine, cysteine, glycine, glutamine, proline, and tyrosine. Six amino acids are non-essential (dispensable) in humans, meaning they can be synthesized in sufficient quantities in the body. These six are alanine, aspartic acid, asparagine, glutamic acid, serine, and selenocysteine (considered the 21st amino acid). Pyrr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vitamin B12
Vitamin B12, also known as cobalamin, is a water-soluble vitamin involved in metabolism. One of eight B vitamins, it serves as a vital cofactor (biochemistry), cofactor in DNA synthesis and both fatty acid metabolism, fatty acid and amino acid metabolism. It plays an essential role in the nervous system by supporting myelinogenesis, myelin synthesis and is critical for the maturation of red blood cells in the bone marrow. While animals require B12, plants do not, relying instead on alternative enzymatic pathways. Vitamin B12 is the most chemically complex of all vitamins, and is synthesized exclusively by certain archaea and bacteria. Natural food sources include meat, shellfish, liver, fish, poultry, Egg as food, eggs, and dairy products. It is also added to many breakfast cereals through food fortification and is available in dietary supplement and pharmaceutical forms. Supplements are commonly taken orally but may be administered via intramuscular injection to treat defic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Riboflavin
Riboflavin, also known as vitamin B2, is a vitamin found in food and sold as a dietary supplement. It is essential to the formation of two major coenzymes, flavin mononucleotide and flavin adenine dinucleotide. These coenzymes are involved in energy metabolism, cellular respiration, and antibody production, as well as normal growth and development. The coenzymes are also required for the metabolism of Niacin (nutrient), niacin, vitamin B6, vitamin B6, and folate. Riboflavin is prescription drug, prescribed to treat Corneal ectatic disorders, corneal thinning, and taken orally, may reduce the incidence of migraine headaches in adults. Riboflavin deficiency is rare and is usually accompanied by deficiencies of other vitamins and nutrients. It may be prevented or treated by oral supplements or by injections. As a water-soluble vitamin, any riboflavin consumed in excess of nutritional requirements is not stored; it is either not absorbed or is absorbed and quickly clearance (pharma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fatty Acid
In chemistry, in particular in biochemistry, a fatty acid is a carboxylic acid with an aliphatic chain, which is either saturated and unsaturated compounds#Organic chemistry, saturated or unsaturated. Most naturally occurring fatty acids have an Branched chain fatty acids, unbranched chain of an even number of carbon atoms, from 4 to 28. Fatty acids are a major component of the lipids (up to 70% by weight) in some species such as microalgae but in some other organisms are not found in their standalone form, but instead exist as three main classes of esters: triglycerides, phospholipids, and cholesteryl esters. In any of these forms, fatty acids are both important diet (nutrition), dietary sources of fuel for animals and important structural components for cell (biology), cells. History The concept of fatty acid (''acide gras'') was introduced in 1813 by Michel Eugène Chevreul, though he initially used some variant terms: ''graisse acide'' and ''acide huileux'' ("acid fat" and "oi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polypropylene
Polypropylene (PP), also known as polypropene, is a thermoplastic polymer used in a wide variety of applications. It is produced via chain-growth polymerization from the monomer Propene, propylene. Polypropylene belongs to the group of polyolefins and is Crystallization of polymers#Degree of crystallinity, partially crystalline and Chemical polarity#Nonpolar molecules, non-polar. Its properties are similar to polyethylene, but it is slightly harder and more heat-resistant. It is a white, mechanically rugged material and has a high chemical resistance. Polypropylene is the second-most widely produced Commodity plastics, commodity plastic (after polyethylene). History Phillips Petroleum chemists J. Paul Hogan and Robert Banks (chemist), Robert Banks first demonstrated the polymerization of propylene in 1951. The stereoselective polymerization to the isotactic was discovered by Giulio Natta and Karl Rehn in March 1954. This pioneering discovery led to large-scale commercial producti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Insects As Food
Insects as food or edible insects are insect species used for human consumption. Over 2 billion people are estimated to eat insects on a daily basis. Globally, more than 2,000 insect species are considered edible, though far fewer are discussed for industrialized mass production and regionally authorized for use in food. Many insects are highly nutritious, though nutritional content depends on species and other factors such as diet and age. Insects offer a wide variety of flavors and are commonly consumed whole or pulverized for use in dishes and Food processing, processed food products such as burger patties, pasta, or snacks. Like other foods, there can be risks associated with consuming insects, such as allergic reactions. As commercial interest in insects as food grows, countries are introducing new regulatory frameworks to oversee their production, processing, marketing, and consumption. Edible insects Frequently consumed insect species Human consumption of 2,205 diffe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pea Protein
Pea protein is a food product and protein supplement derived and extracted from yellow and green split peas, ''Pisum sativum.'' It can be used as a dietary supplement to increase an individual's protein or other nutrient intake, or as a substitute for other food products (e.g. the substitution of dairy milk by pea milk). As a powder, it is used as an food ingredient, ingredient in Food processing, food manufacturing, such as a Thickening agent, thickener, foaming agent, or an Emulsion, emulsifier. It is extracted in a powder form and can be processed and produced in different ways: * As an isolate - through the process of wet fractionation which produces a high protein concentration * As a concentrate - through the process of dry fractionation which produces a low protein concentration * In textured form, which is when it is used in food products as a substitute for other products, such as meat alternatives Pea protein is a food source due to its availability, low allergenicit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hemp Protein
Hemp protein is a plant-derived protein from the cannabis plant and is isolated from hemp seeds (a type of nut). Protein content The protein content of whole hemp seeds can vary between 20 and 25% depending on variety and environmental factors. Processing methods such as dehulling or oil fraction removal can increase the protein concentration in products like dehulled seed or hemp seed meal to over 50%. Hemp seeds are comparable with soybeans in terms of nutrition. They are high in protein, low in carbohydrates, and rich in dietary fiber and unsaturated fatty acids. After the oil is extracted from the hemp seeds, the residual mass is a protein-rich material useful for food processing. The protein in hemp seeds is made up of the two highly digestible globular types of proteins, edestin (60–80%) and 2S albumin, with edestin also being rich in the essential amino acids. Amino acid profile Hemp protein is rich in essential amino acids, containing, in sufficient quantities, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
