Use of House Cricket () Powder in Yoghurt Products.

This study aims to implement and increase values regarding the use of cricket powder in food. This is due to the need to increase the range of products enriched with cricket powder in order to increase the market and acceptance of insects in the diet. The work analyzed properties of yoghurt with cricket powder added (chemical composition, acidity, colour, consistency, degree of syneresis, texture and sensory analysis).

Comprehensive Analysis of Yoghurt Made with the Addition of Yellow Mealworm Powder ().

The study aimed to be able to incorporate mealworm powder into yoghurts to increase protein content. is gaining popularity as an alternative protein source. In the face of a growing human population and the associated challenges of sustainable nutrition, mealworms offer a promising solution.

Dynamic water profile in various types of cheese analyzed by means of nuclear magnetic resonance relaxometry.

The aim of the study was to enquire to which extend H spin-lattice nuclear magnetic resonance (NMR) relaxometry data collected over a broad range of resonance frequencies (from 10 kHz to 10 MHz) have the potential to be used for assessing quality and authenticity of different categories of cheese. The following cheeses were selected mozzarella, processed cheese, pizza cheese, pizza cheese with modified fat phase), low-fat cheese, and long ripened cheese. The cheeses from 3 different production plants and various cheese production batches were used in the study.