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attack. They start deteriorating immediately after harvest and have a limited shelf life at ambient conditions, which might result in a loss of quality (moisture loss, discoloration, alteration of texture and flavor and reduction in nutrient content) and

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Progress in Agricultural Engineering Sciences
Authors:
Richard Pinter
,
Evelin Molnar
,
Khabat N. Hussein
,
Adrienn Toth
,
Laszlo Friedrich
, and
Klara Pasztor-Huszar

many factors (e.g., traditions, age, and gender), but the key factors are texture and taste ( Harms and Pirolet, 2018 ). The acceptance could be increase if the non-traditional food ingredients were mixed with traditional foods, to provide consumers the

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DeMars , L.L. & Ziegler , G.R. (2001): Texture and structure of gelatine/pectin-based gummy confections. Food Hydrocolloid. , 15 , 643–653. Ziegler G.R. Texture and structure of

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Kovács, S., P. Árkai 1987: Conodont alteration in metamorphosed limestones from northern Hungary, and its relationship to carbonate texture, illite crystallinity and vitrinite reflectance. - In: R. Austin L. (Ed.): Conodonts: Investigative Techniques and

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88 495 510 Bertola, N.C., Califano, A.N., Bevilacqua, A.E. & Zaritzky, N.E. (1996): Textural changes and proteolysis of low moisture

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-scale – as homogeneous, uniform units of the DAM throughout almost the entire research history of the massif. Recently, some studies (e.g., Batki et al., 2018 ; Heincz et al., 2018 ; Ódri et al., 2020 ) drew attention to distinct structural, textural and

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. Földtani Intézet Évkönyve. 31. 147–244. Mados (Kotzmann) L., 1938. Hygroscopic moisture, as characteristic of soil texture. (In Hungarian) Mezőgazdasági Kutatások. 11. 217

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Progress in Agricultural Engineering Sciences
Authors:
Katalin Badak-Kerti
,
Viktória Zsom-Muha
,
Tamás Zsom
,
Dávid Nagy
, and
József Felföldi

textures was first published by Drake (1963) , thereby promoting food texture analysis. If a crunchy product does not induce the expected sound after the bite, it can be attributed to the texture, the poor quality or inadequate components or process

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456 461 Jackman, P., Sun, D., Du, C., Allen, P. (2009) Prediction of beef eating qualities from col-our, marbling and wavelet surface texture features using homogenous carcass

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flowing, and they have no yield stress. According to Foubert et al. (2006) and Gregersen et al. (2015a, 2015b) relationships between microstructure and macroscopic properties in coatings determine their flowing and textural properties (e.g. hardness

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