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Palabras clave – provistas por la editorial

maize-based stiff porridge; enrichment; hydrothermally treated soybeans; acceptability; new product development; consumer research; sensory profiling; meat products; ethanol extracts of spices; stevia; steviol glycosides; rebaudiosides; Reb A; Reb D; Reb M; aftertaste; CATA; PROP; consumer; preference; food acceptability; knowledge management; quality; entomophagy; edible insect; novel food; check-all-that-apply method; oat biscuit; functional food; yoghurt; tea; oolong tea; sensory quality; texture properties; food design; sensory profile; consumer test; meat product; consumers; flexitarianism; corpus linguistics; online product reviews; fish valorization; unexploited; low commercial value; hedonic tests; sustainability; product reformulation; molecular and Note by Note products; classical dishes; emotions; sensory analysis; food quality; sensory attributes; new meat product development; healthier meat products; Quantitative Descriptive Analysis (QDA); Check All That Apply (CATA); Napping; Flash Profile; Temporal Dominance of Sensations (TDS); sensory evaluation; sensory analytical test; affective test; food industry; Regional Innovation Scheme (RIS); new product development (NPD); texture; snacks; ideation; white space; marketplace; sensory properties; healthier products; food quality and safety; quantitative descriptive analysis (QDA); check-all-that-apply (CATA); napping; flash profile (FP); temporal dominance of sensations (TDS)