Imagen de Portada

Influence of cricket powder content and placebo effect on consumers’ acceptance of sweet biscuits

Fuente: Redalyc

Guardado en:

Detalles Bibliográficos
Autor principal:	Solène Cabagnols
Formato:	Artículo científico
Lenguaje:	en
Publicado:	Universidad de Costa Rica 2025
Materias:	Agrociencias Entomophagy protein content sensory properties product development
Acceso en línea:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

Ejemplares similares

Chapter Understanding the sensory characteristics of edible insects to promote entomophagy: A projective sensory experience among consumers
por: Piscitelli, Alfonso, et al.
Publicado: (2022)

Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger
por: Gisandro Reis de CARVALHO
Publicado: (2017)

Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements
por: Márcia Cristina Teixeira Ribeiro VIDIGAL
Publicado: (2012)

Total phenolics, tannin contents, antioxidant properties, protein and sensory analysis of Pleurotus ostreatus, Pleurotus citrinopileatus and Pleurotus djamor cultivated on different sawdusts
por: Ceyhun Kılıç
Publicado: (2024)

Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour
por: Carolina Antonela CURTI
Publicado: (2017)

Vorläufige Untersuchungen über den Einfluß des grünen Mageninhalts beim Krill auf verschiedene Eigenschaften der Kochkrillfarce
por: Christians, O., et al.
Publicado: (1977)

Determinants of Receptivity Towards Entomophagy among Young Adults
por: Carlos Francisco Ortiz Paniagua
Publicado: (2024)

Evaluation of a functional beverage obtained by spray drying
por: Andrés Chavez-Salazar
Publicado: (2022)

Check all that apply (CATA) as an instrument for the development of fish products
por: Anne Caroline BELUSSO
Publicado: (2016)

Development of cassava cake enriched with its own bran and Spirulina platensis
por: Meire Franci Polonio Navacchi
Publicado: (2012)

Ordered probit regression analysis of the effect of brand name on beer acceptance by consumers
por: Suzana Maria DELLA LUCIA
Publicado: (2013)

Jaboticaba (Plinia jaboticaba (Vell.) Berg) peel flour as an anthocyanin-rich ingredient for the elaboration of sequilho biscuits: Effects on sensory and technological properties
por: Jéssica Aparecida Ribeiro
Publicado: (2021)

Orange-flavored soft drink with the addition of isolated whey protein
por: Mirian Souza Prado
Publicado: (2015)

Contenido proteico en los diferentes estadios embrionarios de Talorchestia margaritae (Amphipoda: Talitridae) durante su desarrollo intra-marsupial
por: Elizabeth Huck
Publicado: (2007)

Heat processing (HTST) of umbu (Spondias tuberosaArruda Câmara) pulp
por: Emanuelle Araújo de OLIVEIRA
Publicado: (2011)

Psychophysical estimation of acid intensity and determination of sweet-acid interaction in a fish paste containing glycerol
por: Gabriela Leonor Sánchez PASCUA
Publicado: (2010)

Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of cakes
por: Jader MARTÍNEZ-GIRÓN
Publicado: (2017)

Preparation and storage behaviour of fish protein biscuits
por: Gajera, G.L.
Publicado: (1977)

Elaboration and acceptability of restructured hams added with jabuticaba skin
por: Ana Paula de Carvalho ALVES
Publicado: (2017)

Small intestine development of laying hens fed different fiber sources diets and crude protein levels
por: MFFM Praes
Publicado: (2011)

Effects of sequential enzymatic hydrolysis on structural, bioactive and functional properties of Phaseolus lunatus protein isolate
por: Erik POLANCO-LUGO
Publicado: (2014)

Study of the proteins in the defatted flour and protein concentrate of baru nuts (Dipteryx alata Vo g )
por: Rita de Cássia Avellaneda GUIMARÃES
Publicado: (2012)

Chitosan from Squilla
por: Madhavan, P., et al.
Publicado: (1975)

Rohprotein (N x 6,25)- und wirklicher Proteingehalt von Seefischfilet
por: Oehlenschläger, Jörg
Publicado: (1992)

Development of soy protein fortified fish sticks from Tilapia
por: Malkanthi, H.H.A., et al.
Publicado: (2012)

Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour
por: Ana Vânia CARVALHO
Publicado: (2012)

Evaluation of the quality of a molded sweet biscuit enriched with okara flour
por: Regina Kitagawa GRIZOTTO
Publicado: (2010)

Growth performance and digestibility of juvenile Nile tilapia fed diets containing acid silage viscera of surubim catfish
por: Hamilton Hisano
Publicado: (2013)

Physiological performance of quinoa (Chenopodium quinoa Willd.) under agricultural climatic conditions in Boyaca, Colombia
por: Miguel García-Parra
Publicado: (2019)

Sensory evaluation of “dulce de leche” with coffee and whey using different affective data analysis methods
por: Larissa Oliveira FERREIRA
Publicado: (2011)

Effect of Amaranth addition on the nutritional composition and consumer acceptability of extruded provitamin A-biofortified maize snacks
por: Daniso BESWA
Publicado: (2016)

Influence of color on acceptance and identification of flavor of foods by adults
por: Nayane Aparecida Araújo DIAS
Publicado: (2012)

Use of simulated annealing in standardization and optimization of the acerola wine production
por: Sheyla dos Santos ALMEIDA
Publicado: (2014)

Effects of orange by-product fiber incorporation on the functional and technological properties of pasta
por: Tainara de Moraes CRIZEL
Publicado: (2015)

Effects of protein supplementation on dairy goats naturally infected with gastrointestinal nematodes in Valle de Lerma, province of Salta, Argentina
por: Leandro H. Olmos
Publicado: (2023)

EFECTO DE LA INOCULACIÓN MICORRÍZICA ARBUSCULAR EN LA REHABILITACIÓN DE UN PASTIZAL CULTIVADO DE GUINEA (Megathyrsus maximus cv. Likoni)
por: Pedro R. Rosales Jenqui
Publicado: (2017)

Sensory and physico-chemical characteristics of desserts prepared with egg products processed by freeze and spray drying
por: Marcelo Nunes de JESÚS
Publicado: (2013)

Observed and estimated protein content at 23 locations in Canada in 2020
por: Iizumi, Toshichika
Publicado: (2026)

Nutritional composition of Annona crassiflora pulp and acceptability of bakery products prepared with its flour
por: Paula VILLELA
Publicado: (2013)

Protein, methionine+cystine and lysine levels for Japanese quails during the production phase
por: EA Garcia
Publicado: (2005)