Sonia G. Sáyago‐Ayerdi

Ultrasound-Assisted Enzymatic Processing of Grasshopper (Sphenarium purpurascens): Comparative Assessment and Characterization of Protein Hydrolysates

The increasing demand for sustainable protein sources has stimulated interest in edible insects such as the Mexican grasshopper (Sphenarium purpurascens). This study evaluated grasshopper flour as a substrate for producing protein hydrolysates by ultrasound-assisted enzymatic hyd...