Now showing items 1-2 of 2

  • Sensor Systems for Detecting Dough Properties Fortified with Grape Pomace and Mealworm Powders 

    Adámek, Martin; Adámková, Anna; Mlček, Jiří; Vojáčková, Klára; Faměra, Oldřich; Búran, Martin; Hlobilová, Veronika; Bučková, Martina; Baroň, Mojmír; Sochor, Jiří (MDPI, 2020-06-24)
    The present article dealt with the fortification of plain wheat flour by the addition of grape pomace flour and mealworm larvae powder, focusing on the mineral content and selected properties of the dough. The work also ...
  • Sensory evaluation and acceptance of food made of edible insects 

    Adámek, Martin; Adámková, Anna; Kouřimská, Lenka; Mlček, Jiří; Vojáčková, Klára; Orsavová, Jana; Bučková, Martina; Faměra, Oldřich; Búran, Martin (HACCP Consulting, 2020-10-28)
    This paper discusses the sensory analysis of food enriched with selected edible insect species which are labelled as a novel food – house cricket (Acheta domesticus) and mealworm (Tenebrio molitor). Energy bars of two ...