What is it about?
The excess consumption of this dish, in addition of a low physical activity, can cause damage to the body; therefore, it is suggested to select an alternate lipid source.
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Why is it important?
The lipids were the majority in the dehydrated (40.11%) and fried (47.67%) samples. Moisture and temperature were the variables that increased the lipid degradation in the samples. There was a difference in the percentages of saturated and unsaturated fatty acids in dehydrated and fried samples, with 37.11% and 44.41%, and 62.77% and 55.46%, respectively.
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This page is a summary of: Comparison of the proximal chemical and fatty acid composition of the fried grasshopper’s (Orthoptera) dish, European Food Research and Technology, March 2019, Springer Science + Business Media, DOI: 10.1007/s00217-019-03272-6.
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