Effect of the addition of edible insect flour from yellow mealworm (Tenebrio molitor) on the sensory acceptance, and the physicochemical and textural properties of sponge cake

• Autorzy: Kowalski S. , Mikulec A. , Skotnicka M. , Mickowska B. , Makarewicz M. , Sabat R. , Wywrocka-Gurgul A. , Mazurek A.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2022
• Tom: 72
• Numer: 4
• Opis fizyczny: p.393-405,fig.,ref.

Twórcy

autor

Kowalski S.

• Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland

autor

Mikulec A.

• Department of Engineering Sciences, Academy of Applied Science in Nowy Sacz, ul. Zamenhofa 1a, 33-300 Nowy Sacz, Poland

autor

Skotnicka M.

• Department of Commodity Science, Faculty of Health Sciences, Medical University of Gdansk, ul. Tuwima 15, 80-210 Gdansk, Poland

autor

Mickowska B.

• Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland

autor

Makarewicz M.

• Department of Fermentation Technology and Technical Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland

autor

Sabat R.

• Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland

autor

Wywrocka-Gurgul A.

• Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland

autor

Mazurek A.

• Department of Commodity Science, Faculty of Health Sciences, Medical University of Gdansk, ul. Tuwima 15, 80-210 Gdansk, Poland

Identyfikatory

DOI

10.31883/pjfns/155405