Crispness assessment of roasted almonds by an integrated approach to texture description: Texture, acoustics, sensory and structure

Journal of Chemometrics

Volumn 20, Issue 6-7, 2006, Pages 311-320

  Varela, P ^a   Chen, J ^b   Fiszman, S ^a   Povey, M J W ^b  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Almonds; Crispness; Microstructure; PCA; Sensory; Sound; Texture

Indexed keywords

ANALYSIS OF VARIANCE (ANOVA); CALCINATION; PRINCIPAL COMPONENT ANALYSIS; SENSORY ANALYSIS;

ACOUSTIC SIGNALS; ALMOND; CRACK FAILURE; CRISPNESS; INTEGRATED APPROACH; MECHANICAL; PASSIVE ACOUSTICS; PRINCIPAL-COMPONENT ANALYSIS; SENSORY; TEXTURE DESCRIPTION;

DUCTILE FRACTURE;

EID: 34248581616     PISSN: 08869383     EISSN: 1099128X     Source Type: Journal    
DOI: 10.1002/cem.1029     Document Type: Article

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