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Aroma characterization and consumer acceptance of four cookie products enriched with insect (Ruspolia differens) meal

This research aims to advance knowledge on the impact of four processing methods on volatile compounds from insect-based baked products (cookies) to provide insights on consumer acceptance. Samples were exposed to double step enzyme digestive test, volatiles characterized through headspace analysis,...

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Detalles Bibliográficos
Autores principales:	Ochieng, Brian O., Anyango, Joseph O., Nduko, John M., Mudalungu, Cynthia M., Cheseto, Xavier, Tanga, Chrysantus M.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Nature Publishing Group UK 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10333276/ https://www.ncbi.nlm.nih.gov/pubmed/37429929 http://dx.doi.org/10.1038/s41598-023-38166-x

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