{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T04:09:13Z","timestamp":1791259753549,"version":"4.1.0"},"reference-count":58,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2024,9,8]],"date-time":"2024-09-08T00:00:00Z","timestamp":1725753600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2024,10]]},"abstract":"<jats:sec>\n                    <jats:title>Abstrac<\/jats:title>\n                    <jats:p>\n                      Female adult\n                      <jats:italic>Eupolyphaga sinensis<\/jats:italic>\n                      Walker (FAESW) has traditionally been a food source in Southeast Asian countries such as China and India, due to its rich nutritional content. However, the nutritional value of male adults (MAESW) and its molts (MESW) has hardly been reported. Therefore, this study aims to explore the potential application of MAESW and MESW in food by investigating and comparing their nutritional composition (i.e., protein, amino acids, fatty acids, and essential elements) with traditional sources of nutrition. The protein content of MAESW and MESW was 66.10\u00a0\u00b1\u00a00.49% and 59.86\u00a0\u00b1\u00a06.07%, respectively, and the highest energy content (462.26\u00a0\u00b1\u00a01.28\u00a0kcal\/100\u00a0g) was observed for MAESW. Eight essential amino acids were determined, of which the males and MESW were found to have higher contents than those of FAESW (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&lt;\u00a00.05). Oleic and linoleic acid contents were higher in the adults than nymphs. Moreover, MESW was predominant in calcium (6770.84\u00a0mg\/kg), whereas MAESW was rich in iron (556.12\u00a0mg\/kg). Likened to chicken, the protein, amino acid, fatty acid, and mineral contents of ESW were higher. The volatiles of ESW were related to hexaldehyde, benzaldehyde, acetic acid, and butyric acid. This study provides a better understanding of the chemical composition of ESWs during their growth cycle and helps optimize information on edible insects, promoting their use as a potential food source for humans.\n                    <\/jats:p>\n                    <jats:p>\n                      <jats:bold>Practical Application<\/jats:bold>\n                      : As a kind of edible insect, the utilization of adult male\n                      <jats:italic>Eupolyphaga sinensis<\/jats:italic>\n                      Walker (ESW) and its molt is very low at present. Therefore, this study examined the nutrients and volatile substances of ESW (at different growth stages) and molt, which provided a theoretical basis for the subsequent development and utilization of ESW.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.17336","type":"journal-article","created":{"date-parts":[[2024,9,9]],"date-time":"2024-09-09T01:23:55Z","timestamp":1725845035000},"page":"6378-6393","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Comparative analysis of the nutritional composition and volatile compounds in male and female adults, nymphs, and molts of\n                    <i>Eupolyphaga sinensis<\/i>\n                    Walker"],"prefix":"10.1111","volume":"89","author":[{"given":"Yuanyuan","family":"Huang","sequence":"first","affiliation":[{"name":"School of Food and Biological Engineering Jiangsu University  Zhenjiang China"},{"name":"Institute of Food Physical Processing Jiangsu University  Zhenjiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Benjamin Kumah","family":"Mintah","sequence":"additional","affiliation":[{"name":"CSIR \u2013 Food Research Institute  Accra Ghana"},{"name":"Department of Agro\u2010processing Technology and Food Bio\u2010sciences CSIR College of Science and Technology (CCST)  Accra Ghana"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mokhtar","family":"Dabbour","sequence":"additional","affiliation":[{"name":"Department of Agricultural and Biosystems Engineering, Faculty of Agriculture Benha University  Moshtohor Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuixin","family":"Liu","sequence":"additional","affiliation":[{"name":"Xinxing Tuyuan Specialized Cooperatives of Huangtang Town  Danyang 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China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2622-1824","authenticated-orcid":false,"given":"Xiumin","family":"Chen","sequence":"additional","affiliation":[{"name":"School of Food and Biological Engineering Jiangsu University  Zhenjiang China"},{"name":"Institute of Food Physical Processing Jiangsu University  Zhenjiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1604-0387","authenticated-orcid":false,"given":"Haile","family":"Ma","sequence":"additional","affiliation":[{"name":"School of Food and Biological Engineering Jiangsu University  Zhenjiang China"},{"name":"Institute of Food Physical Processing Jiangsu University  Zhenjiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0904-0522","authenticated-orcid":false,"given":"Ronghai","family":"He","sequence":"additional","affiliation":[{"name":"School of Food and 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