Reaction Flavors of Edible Crickets and Their Taste

Kana Kogiso

Presentation information

Oral presentation

D 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[2Jp] Processing, Manufacturing technology

Fri. Aug 30, 2024 3:00 PM - 6:00 PM Room J (2F N207)

Chair:Noriyuki Igura, Akihiro Nakamura

3:00 PM - 3:15 PM

[2Jp-01] Reaction Flavors of Edible Crickets and Their Taste

*Kana Kogiso^1,2, Ayane Tomizawa¹, Shoji Kaneko³, Shinya Yamazaki³ (1. The Faculty of Health and Human Development, The University of Nagano, 2. Graduate School of Health and Nutrition Sciences, The University of Nagano, 3. Nagano Prefecture General Industrial Technology Center)

Keywords:insect diets, cricket, high-pressure enzymatic treatment

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