Effect of Camelina and Linseed Cake Supplementation on the Antioxidant and Amino Acid Contents, Oxidative Stability, Water Activity and Sensory Attributes of Tenebrio molitor Larvae

DALLE ZOTTE, Antonella, VOLEK, Zdeněk, CULLERE, Marco, PONTALTI, Emanuele a PALUMBO, Bianca Effect of Camelina and Linseed Cake Supplementation on the Antioxidant and Amino Acid Contents, Oxidative Stability, Water Activity and Sensory Attributes of Tenebrio molitor Larvae. Foods, 2026, 15, Article Number 787. ISSN 2304-8158.
Kateg. publikaceVědecké publikace impaktované
Interní odkaz26024.pdf
Abstrakt

Camelina and linseed cakes were included in the diet of Tenebrio molitor (TM) larvae at two levels (5% and 10%) to evaluate their effects on antioxidant and amino acid contents, oxidative stability, water activity (aw), and sensory attributes.

ProjektDlouhodobý koncepční rozvoj výzkumné organizace
OdděleníFyziologie výživy a jakost produkce