Silkworm pupae derivatives as source of high value protein intended for pasta fortification

Authors :: Laura Piazza
Simona Ratti
Francesca Girotto
Silvia Cappellozza
Source :: Journal of Food Science. 88:341-355
Publication Year :: 2022
Publisher :: Wiley, 2022.
Abstract: Silkworm (Bombyx mori) pupae are recognized as novel nutritionally valuable food. Their use in pasta-making was considered with the intention of repositioning spaghetti shaped pasta supplemented with silkworm derivatives (10%

Subjects :: insect protein
circular economy
pasta cooking quality
spent silkworm pupae upcycling
Settore AGR/15 - Scienze e Tecnologie Alimentari
Food Science

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