Researchers are exploring solutions to meet the growing demand for protein due to the expected increase in global population by 2050. Interest in alternative protein sources like insects has risen, driven by concerns about environmental impact and the need for sustainable food production. This study aimed to develop and evaluate the physicochemical properties of soy protein-based burger enriched with insect protein from Alphitobius diaperinus. Three formulations were developed: a control (B0), and burgers with 5% (B5) and 10% (B10) insect protein - Whole Buffalo Powder (WBP). Results showed that adding insect protein decreased the burger analogue's pH. There was observed a clear trend of increasing total lipids and SFA, and decreasing MUFA and PUFA, as the WBP concentration increases from 0% to 10%. No significant differences with increasing WBP concentration in the protein content of the burger analogue, as well as the cooking yield, were noted. The WBP addition had a notable effect on the color change, especially decrease in brightness (L*). It was shown that as the WBP concentration increased, there were no significant differences in the texture profile of the burger analogues. The formulation with 5% WBP concentration was the most acceptable in sensory analysis.

The manuscript presents the use of three novel technologies for the implementation of wireless green battery-less sensors that can be used in agriculture. The three technologies, namely additive manufacturing, energy harvesting, and wireless power transfer from airborne transmitters carried from UAVs, are considered for smart agriculture applications. Additive manufacturing is exploited for the implementation of both RFID based sensors and passive sensors based on humidity sensitive materials. A number of energy-harvesting systems at UHF and ISM frequencies are presented which are in position to power platforms of wireless sensors, including humidity and temperature IC sensors used as agriculture sensors. Finally, in order to provide the wireless energy to the soil-based sensors with energy harvesting features, wireless power transfer (WPT) from UAV carried transmitters is utilized. The use of these novel technologies can facilitate the extensive use and exploitation of battery-less wireless sensors which are environmentally friendly and thus “green”. Additionally, it can potentially drive precision agriculture in the next era, through the implementation of a vast network of wireless green sensors which can collect and communicate data, to airborne readers so as to support with data the Artificial Intelligence and Machine Learning based, decision making platforms.

The aims of this research were to know the physicochemical parameters, texture properties and sensory profile of vegetarian sausages through the flash profile, overall liking and purchase intention. Additionally, protein, fat and carbohydrate contents, pH, water activity, color, instrumental texture and descriptive profile were quantified with the overall liking and purchase intention of four sausages: ovo-vegetarian (SO), classic vegan (SC), fine herb vegan (SH) and vegan quinoa (SQ). Regarding the physicochemical properties, significant differences (p < 0.05) were obtained. Using the flash profile, consumers described SO with attributes of elasticity, tamale smell, strange smell, characteristic flavor, pastiness, softness, pastel color. SC described as soft, pale color, characteristic odor, characteristic flavor, porous and flexible; SH and SQ characterized by the presence of ingredients, stew flavor, spices, pale and soft color. The SO sample presented greater overall liking and purchase intention compared to the other samples, and had a better texture and higher protein content. Through the HMFA analysis, a positive correlation was obtained between the texture and descriptive sensory of the flash profile, and on the other hand, a correlation between the physicochemical characteristics pH, aw, color, overall liking and purchase intention.