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Mealworms as Food Ingredient - Sensory Investigation of a Model System
Karin Wendin
, Viktoria Olsson, Maud Langton
5
Citationer (Scopus)
13
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Alfabetisk
Medicin og biovidenskab
Tenebrio
100%
Food Ingredients
79%
Particle Size
58%
Insecta
44%
Meat
30%
Edible Insects
28%
Oils
28%
Salts
24%
Color
23%
Antioxidants
20%
Cooking
17%
Soybeans
17%
Viscosity
15%
Odorants
15%
Fishes
13%
Meals
12%
Food
9%
Water
9%
Proteins
5%
Landbrug og biologi
particle size
50%
ingredients
46%
sensory properties
38%
salt content
33%
insects
26%
flavor
23%
meat
21%
edible insects
20%
rancidity
18%
antioxidants
18%
color
16%
food production
14%
protein sources
13%
sensory evaluation
13%
cooking
13%
texture
11%
odors
11%
viscosity
11%
lipid content
10%
soybeans
10%
sampling
10%
oils
9%
fish
8%
water
5%
Samfundsvidenskab
system model
65%
food
39%
meals
20%
water
14%