Improving microbial and lipid oxidative stability of cheddar cheese using cricket protein hydrolysates pre-treated with microwave and ultrasonication

[Display omitted] •Ultrasonication and microwave improved the bioactive properties of hydrolysates.•The hydrolysates improved the lipid stability of cheddar cheese during storage.•The hydrolysates retarded the microbial growth of the cheese during storage.•The digestive simulation improved the antio...

Ausführliche Beschreibung