On the assessment of fracture in brittle foods: The case of roasted almonds

Food Research International

Volumn 41, Issue 5, 2008, Pages 544-551

  Varela, Paula ^a   Salvador, Ana ^a   Fiszman, Susana ^a  

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

Author keywords

Acceptability; Almonds; Crispness; Fracture pattern; Image analysis; Oral breakdown; Texture

Indexed keywords

COMPACTION; FRACTURE; IMAGE ANALYSIS; SENSORY PERCEPTION;

ALMONDS; FRACTURE PATTERN; ORAL BREAKDOWN;

FOOD PRODUCTS;

PRUNUS DULCIS;

EID: 44349176825     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.03.009     Document Type: Article

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