The contribution of edible cricket flour to quality parameters and sensory characteristics of wheat bread

This study evaluated the influence of edible cricket flour (ECF) on the quality parameters and sensory characteristics of wheat bread (WB), including the formation of volatile compounds (VC) and their relationship with emotions (EM) induced for consumers. ECF reduced dough pH, redness, and yellownes...

Descripción completa

Detalles Bibliográficos
Autores principales: Bartkiene, Elena, Starkute, Vytaute, Katuskevicius, Konstantinas, Laukyte, Neringa, Fomkinas, Markas, Vysniauskas, Edikas, Kasciukaityte, Paulina, Radvilavicius, Emilis, Rokaite, Skaiste, Medonas, Domantas, Valantinaviciute, Emilija, Mockus, Ernestas, Zokaityte, Egle
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9731535/
https://www.ncbi.nlm.nih.gov/pubmed/36514776
http://dx.doi.org/10.1002/fsn3.3024

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9731535/
https://www.ncbi.nlm.nih.gov/pubmed/36514776
http://dx.doi.org/10.1002/fsn3.3024

Ejemplares similares