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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
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
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
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
88 495 510 Bertola, N.C., Califano, A.N., Bevilacqua, A.E. & Zaritzky, N.E. (1996): Textural changes and proteolysis of low moisture
-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
. Földtani Intézet Évkönyve. 31. 147–244. Mados (Kotzmann) L., 1938. Hygroscopic moisture, as characteristic of soil texture. (In Hungarian) Mezőgazdasági Kutatások. 11. 217
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
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
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
