ArticleFoods (Basel, Switzerland)2021
ATR-FTIR Spectroscopy Combined with Multivariate Analysis Successfully Discriminates Raw Doughs and Baked 3D-Printed Snacks Enriched with Edible Insect Powder.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Insight into the Molecular and Structural Changes in Red Pepper Induced by Direct and Indirect Ultrasonic Treatments.Molecules (Basel, Switzerland) · 2025Article
- Chemical and Microbiological Characterization of Freeze-Dried Superworm (Molecules (Basel, Switzerland) · 2024Article
- The Impact of Drying Methods on the Quality of Blanched Yellow Mealworm (Molecules (Basel, Switzerland) · 2024Article
- Techniques for Food Authentication: Trends and Emerging Approaches.Foods (Basel, Switzerland) · 2023Article
- Evaluation of the Quality Characteristics and Development of a Puffed-Rice Snack Enriched with Honeybee (Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
9 authors.
Funding
Abstract
In a preliminary study, commercial insect powders were successfully identified using infrared spectroscopy combined with multivariate analysis. Nonetheless, it is necessary to check if this technology is capable of discriminating, predicting, and quantifying insect species once they are used as an ingredient in food products. The objective of this research was to study the potential of using attenuated total reflection Fourier transform mid-infrared spectroscopy (ATR-FTMIR) combined with multivariate analysis to discriminate doughs and 3D-printed baked snacks, enriched with
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Registered trials
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