@article{uneatlantico9665,
          volume = {142},
           title = {House cricket (Acheta domesticus): A review based on its nutritional composition, quality, and potential uses in the food industry},
            year = {2023},
          author = {Gabriela Pilco-Romero and Aida M. Chisaguano-Tonato and Mar{\'i}a E. Herrera-Fontana and Luis F. Chimbo-G{\'a}ndara and Majid Sharifi-Rad and Francesca Giampieri and Maurizio Battino and Mar{\'i}a Gabriela Vernaza and Jos{\'e} M. {\'A}lvarez-Su{\'a}rez},
           pages = {104226},
           month = {Noviembre},
         journal = {Trends in Food Science \& Technology},
        abstract = {Background
The house cricket (A. domesticus) is one of the edible insects that are gaining attention as a new source of protein and nutrients with potential use in the food industry as a safe and environmentally sustainable option with high biological value.

Scope and approach
Here, we review the published literature on studies of chemical composition, nutritional value, and potential risks that the consumption of house crickets entails. We discuss the benefits of consuming A. domesticus from a nutritional point of view, as well as information concerning the properties of its components for use in the food industry.},
             url = {http://repositorio.uneatlantico.es/id/eprint/9665/}
}