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Mealworms as Food Ingredient - Sensory Investigation of a Model System
Karin Wendin
, Viktoria Olsson, Maud Langton
5
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13
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Keyphrases
Particle Size
100%
Food Ingredients
100%
Mealworm
100%
Salt Content
50%
Factorial Design
50%
Meat
50%
Sensory Attributes
50%
Protein Source
25%
Taste-and-odor Compounds
25%
Rancidity
25%
Change in Colour
25%
Oil Content
25%
Sensory Properties
25%
Instrumental Analysis
25%
Insect Food
25%
Main Active Ingredients
25%
Sustainable Alternatives
25%
Oil-water Ratio
25%
Viscosity
25%
Sensory Analysis
25%
Food Science
Food Ingredient
100%
Antioxidant
100%
Salt Content
100%
Sensation of Taste
100%
Sensory Attributes
100%
Rancidity
50%
Sensory Properties
50%
Sensory Analysis
50%
Oil Content
50%