The use edible insects in the bakery industry

dc.contributor.author	MATRAN, Irina Mihaela
dc.contributor.author	VLĂSCEANU, Gabriela
dc.date.accessioned	2022-11-14T12:32:33Z
dc.date.available	2022-11-14T12:32:33Z
dc.date.issued	2022
dc.identifier.citation	MATRAN, Irina Mihaela, VLĂSCEANU, Gabriela. The use edible insects in the bakery industry. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 64. ISBN 978-9975-45-851-1.	en_US
dc.identifier.isbn	978-9975-45-851-1
dc.identifier.uri	http://repository.utm.md/handle/5014/21670
dc.description.abstract	Unlike meat obtained from cell cultures, for which there are currently no European Regulations for authorization as an ingredient/new food in the European Union (EU) and no legislative regulation regarding the labeling of food products with this type of ingredient, starting from 2020, the Authority The European Food Safety Authority (EFSA) and the European Commission (EC) have authorized three insects as new food ingredients – the larva of Tenebrio molitor, Locusta migratoria and Acheta domesticus.	en_US
dc.language.iso	en	en_US
dc.publisher	Universitatea Tehnică a Moldovei	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	bakery products	en_US
dc.subject	insects	en_US
dc.subject	protein sources	en_US
dc.title	The use edible insects in the bakery industry	en_US
dc.type	Article	en_US