References
- AOAC 1995. Official Methods of Analysis 16th ed., Association of Official Analytical Chemist, Washington, DC
- Baek M, Yoon YL, Kim MA, Hwang JS, Goo RW, Yun EY. 2015. Physical and sensory evaluation of Tenebrio molitor larvae cooked by various cooking methods. Korean J Food Cook Sci 31:534-543 https://doi.org/10.9724/kfcs.2015.31.5.534
- Blois MS. 1958. Antioxidant activity determination by the use of as Table free radical. Nature 181:1199-1200 https://doi.org/10.1038/1811199a0
- Bukkens SGF. 1997. The nutritional value of edible insects. Ecol Food Nutr 36:287-319 https://doi.org/10.1080/03670244.1997.9991521
- Chung MY, Kwon EY, Hwang JS, Goo TW, Yun EY 2013. Pre-treatment conditions on the powder of Tenbrio molitor for using as a novel food ingredient. J Seric Entomol Sci 51:9-14
- Chung MY, Lee JY, Lee JC, Park KS, Jeong JP, Hwang JS, Goo TW, Yun EY. 2014. Establishment of self-specification and shelf-life by standardization of manufacturing process for lyophilized Tenebrio molitor larvae. J Seric Entomol Sci 52: 73-78
- FAO. 2013. Edible forest insects. Human bite back. Rome
- Hwang SY, Choi SK. 2015. Quality characteristics of muffins containing mealworm (Tenebrio molitor). The Korean J Culinary Research 21:104-115
- Jang AF, Park MS, Kim SD, Park HK, Park SR, Lee JH. 1976. An Illustrated Book of Hardy Plants. Honam Agricural Research Institute, Han Bye Press, Seoul, Korea, pp.57
- Kim HM, Kim JN, Kim JS, Jeong MY, Yun EY, Hwang JS, Kim AJ. 2015. Quality characteristics of patty prepared with mealworm powder. Korean J Food Nutr 28:813-820 https://doi.org/10.9799/ksfan.2015.28.5.813
- Kim HS, Jung CE. 2013. Nutritional characteristics of edible insects as potential food materials. Korean J Apiculture 28:1-8
- Kim SH, Kim KB, Noh JS, Yun EY, Choi SK. 2014. Quality characteristics of pasta with addition of mealworm(Tenebrio molitor). Food Service Industry J 10:55-64
- Min KT, Kang MS, Kim MJ, Lee SH, Han JS, Kim AJ. 2016. Manufacture and quality evaluation of cookies prepared with mealworm(Tenebrio molitor) powder. Korean J Food Nutr 2:12-18
- Ministry of Food and Drug Safety. 2016. MFDS Notice No. 2016-18
- Park YK, Kim SH, Choi SH, Han JG, Chung HG. 2008. Changes of antioxidant capacity, total phenolics and vitamin C contents during Rubus coreanus fruit ripening. Food Sci Biotechnol 17:251-256
- Robert R, Nicoletta P, Anna P, Ananth P, Ananth P, Min Y, Catherine RE. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26:1231-1237 https://doi.org/10.1016/S0891-5849(98)00315-3
- Sah LP, Jung CE. 2012. Global perspective of edible insects as human food. Korean J Soil Zool 16:1-8
- Verkerk MC, Tramper J, Van Trijp JCM, Martens DE. 2007. Insect cells for human food. Biotechnol Adv 25:198-202 https://doi.org/10.1016/j.biotechadv.2006.11.004
- Yoo JM, Hwang JS, Goo TW, Yun EY. 2013. Comparative analysis of nutritional and harmful components in Korean and Chinese mealworms(Tenebrio molitor). J Korean Soc Food Sci Nutr 42:249-254 https://doi.org/10.3746/jkfn.2013.42.2.249