Insect Protein in Dairy & Brownies: Sustainable Diet
- * Title: Enrichment of Pasteurized Dairy Product and Brownie with edible Insect (The dark laborer) to Analyze Acceptance Using Check‐All‐That‐Apply Methodology * Authors: Marta ros‐Baró et al.
- * Provided by: Open University of Catalonia * Website: https://www.uoc.edu/portal/en/index.html
- * Topic: Insect protein added to pasteurized dairy products and brownies as part of a more sustainable diet.
Here’s a breakdown of the information provided in the text:
Research Article:
* Title: Enrichment of Pasteurized Dairy Product and Brownie with edible Insect (The dark laborer) to Analyze Acceptance Using Check‐All‐That‐Apply Methodology
* Authors: Marta ros‐Baró et al.
* Journal: Food Science & Nutrition
* Year: 2025
* DOI: 10.1002/fsn3.70925
* Link: https://dx.doi.org/10.1002/fsn3.70925
Source of Information:
* Provided by: Open University of Catalonia
* Website: https://www.uoc.edu/portal/en/index.html
News Article Information (for citation):
* Topic: Insect protein added to pasteurized dairy products and brownies as part of a more sustainable diet.
* Date Published: November 5, 2025
* Date Retrieved: November 5, 2025 (incomplete – the full date is cut off)
In essence, this text describes a research study investigating the acceptance of edible insects in common foods (dairy and brownies) and where the information was published and sourced from.