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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


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