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Cricket Flour
Cricket flour (or cricket powder) is a protein-rich powder made from Cricket (insect), 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_acid#Essentiality_in_humans, essential amino acids, calcium, iron, potassium, vitamin B12, B2, and fatty acids. Food safety and processing In Western countries, when raised for human consumption, insects are held to the same safety standards as any other food. Processing can be done either commercially or locally depending on the popularity in a particular region. The process begins with removing the insides of the insect, although this step is optional. Then, they are shipped to become preserved or freeze-dried, which is done by using hessian or polypropylene. After they are completely preserved/dried, they are shipped for storage. Insec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cricket (insect)
Crickets are orthopteran insects which are related to bush crickets, and, more distantly, to grasshoppers. In older literature, such as 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 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 king crickets and mole crickets. Crickets have mainly cylindrically-shaped bodies, round heads, and long antennae. Behind the head is a smooth, robust pronotum. The abdomen ends in a pair of long cerci; females have a long, cylindrical ovipositor. Diagnostic features include legs with 3-segmented tarsi; as with many Orthoptera, the hind legs have enlarged femora, providing power for jumping. The front wings are adapted as tough, leathery elytra, and some crickets ... [...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 residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, responding to stimuli, providing structure to cells and organisms, and transporting molecules from one location to another. Proteins differ from one another primarily in their sequence of amino acids, which is dictated by the nucleotide sequence of their genes, and which usually results in protein folding into a specific 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 peptides. The individual amino acid residues are bonded together by peptide bonds and adjacent amino acid residues. The sequence of amino acid residue ... [...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. It consists of two types of molecules: the linear and 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 fermented to produce ethanol in the manufacture of beer, whisky and biofuel. In addition, sugars produced from processed starch are used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dietary Fiber
Dietary fiber (in British English fibre) 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 fermentability, which affect how fibers are processed in the body. Dietary fiber has two main components: soluble fiber and insoluble fiber, which are components of plant-based foods, such as legumes, whole grains and cereals, vegetables, fruits, and 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, inulin, lignins, chitins (in fungi), pectins, beta-glucans, and oligosaccharides. Food sources of dietary fiber have traditionally been divided according to whether they provide s ... [...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 phenylalanine, valine, threonine, tryptophan, methionine, leucine, isoleucine, lysine, and histidine. 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). Pyrrolysine (consi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hessian
A Hessian is an inhabitant of the German state of Hesse. Hessian may also refer to: Named from the toponym *Hessian (soldier), eighteenth-century German regiments in service with the British Empire **Hessian (boot), a style of boot **Hessian fabric, coarse woven material **Hessian fly or barley midge, a species of fly (thought to be introduced by Hessian soldiers) *Hessian dialects, West Central German group of dialects *Hessian crucible, a type of ceramic crucible *Hessian Cup, a regional cup competition in German football Named for Otto Hesse *Hessian matrix, in mathematics, is a matrix of second partial derivatives ** Hessian affine region detector, a feature detector used in the fields of computer vision and image analysis **Hessian automatic differentiation ** Hessian equations, partial differential equations (PDEs) based on the Hessian matrix *Hessian pair or Hessian duad in mathematics *Hessian form of an elliptic curve *Hessian group * Hessian polyhedron * Glossary of ... [...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 propylene. Polypropylene belongs to the group of polyolefins and is partially crystalline and 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. Bio-PP is the bio-based counterpart of polypropylene (PP). Polypropylene is the second-most widely produced commodity plastic (after polyethylene). In 2019, the global market for polypropylene was worth $126.03 billion. Revenues are expected to exceed US$145 billion by 2019. The sales of this material are forecast to grow at a rate of 5.8% per year until 2021. History Phillips Petroleum chemists J. Paul Hogan and Robert Banks first demonstrated the polymerization of propylene in 1951. The stereoselective polymerization t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pathogen
In biology, a pathogen ( el, πάθος, "suffering", "passion" and , "producer of") in the oldest and broadest sense, is any organism or agent that can produce disease. A pathogen may also be referred to as an infectious agent, or simply a germ. The term ''pathogen'' came into use in the 1880s. Typically, the term ''pathogen'' is used to describe an ''infectious'' microorganism or agent, such as a virus, bacterium, protozoan, prion, viroid, or fungus. Small animals, such as helminths and insects, can also cause or transmit disease. However, these animals are usually referred to as parasites rather than pathogens. The scientific study of microscopic organisms, including microscopic pathogenic organisms, is called microbiology, while parasitology refers to the scientific study of parasites and the organisms that host them. There are several pathways through which pathogens can invade a host. The principal pathways have different episodic time frames, but soil has the longest ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Insects As Food
Insects as food or edible insects are insect species used for human consumption. More than 2,000 insects species worldwide are considered edible. However, a much smaller number is discussed for industrialized mass production and partly regionally authorized for use in food. Common forms of consumption are whole insects on the one hand, and pulverized insects that are used as an ingredient in dishes or in processed food products such as burger patties, pasta, or snacks, on the other hand. Edible insects Frequently consumed insect species Estimates of numbers of edible insect species consumed globally range from 1,000 to 2,000. These species include 235 butterflies and moths, 344 beetles, 313 ants, bees and wasps, 239 grasshoppers, crickets and cockroaches, 39 termites, and 20 dragonflies, as well as cicadas. It is estimated that more than 2 billion people eat insects daily. Which species are consumed varies by region due to differences in environment, ecosystems, and clima ... [...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 ingredient in food manufacturing, such as a thickener, foaming agent, or an 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 allergenicity, and high nutritional value. It is a common source of plant ... [...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). 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. Dehulled hemp seeds (also known as hemp nuts, hemp kernels or hemp hearts) have a PDCAAS score of 0.66 (the limiting amino acid being lysine, with a digestibility of 92.1%). Observations of limiting enzymatic hydrolysis elicited by trypsin in a controlled environment have show an increase in hemp protein isolate (HSI) solubility at various pH and a notable decrease in the recorded emulsifying activity index. See also *Pea protein *Soy protein *Protein quality Protein quality is the digestibility and quantity of essential amino acids for providing the proteins in correct ratios for human consumption. There are various methods that rank the quality of different types of protein, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Entomophagy
Entomophagy (, from Greek ἔντομον ', 'insect', and φαγεῖν ', 'to eat') is the practice of eating insects. An alternative term is insectivory. Terms for organisms that practice entomophagy are ''entomophage'' and ''insectivore''. Entomophagy is sometimes defined to also include the eating of arthropods other than insects, such as arachnids and myriapods; eating arachnids may also be referred to as arachnophagy. In non-humans Entomophagy is widespread among many animals, including non-human primates. Animals that feed primarily on insects are called insectivores. Insects, nematodes and fungi that obtain their nutrition from insects are sometimes termed ''entomophagous'', especially in the context of biological control applications. These may also be more specifically classified into predators, parasites or parasitoids, while viruses, bacteria and fungi that grow on or inside insects may also be termed ''entomopathogenic'' (see also entomopathogenic fungi). ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
