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, with a 20 mm diameter acrylic probe. Textural characteristics were evaluated using the 'Measure Force in Compression' method with specific settings: Test speed: 3.0 mm s −1 , Post-Test speed: 10 mm s −1 , and Distance: 16 mm, employing the TTC
on self-rooted plants, but the fruit netting becomes poorer and sugar content is only 2–3 Brix°. In the late 1940s Imazu (1949) reported that the Cucurbita moschata rootstock caused a weaker texture and aroma in the grafted Honey Dew’ fruits
and hard to handle, but after baking the products had acceptable texture and taste. Among Lupin enriched sweet biscuits Batch 4 and 10 scored the highest. The best score in the case of gluten-free Lupin biscuits was achieved in Batch 13, although it is
grown. The general description of the sampling sites is presented in Table 1 . Table 1 General description of sampling sites Site Location Land use RSG (WRB, 2015) Elevation (m) Texture class GUF Gödöllő hill Forest Luvisol 245 Sandy loam GBG Gödöllő
by Tzoumaki et al. (2009) . A cutting test was performed using a TA-TPB probe to make precise cuts at the designated positions on the asparagus. The measurements were performed using a probe with constant speed at 1.0 mm s −1 . The Texture Expert
structure of the starch paste after cooking or processing. Retrogradation of amylopectin happens only slowly and thus can define texture, stability and shelf-life of starch-based products. Amaranth and quinoa starches tend to retrograde slowly, mainly
they are very sensitive to mechanical damage and mould contamination. During transport, processing, and storage they easily lose their sensory qualities (colour, texture, and flavour) ( Gao et al., 2016 ). HHP processing is a good alternative to
thrombolytic activity ( Wu et al., 2019 ). However, the smell and viscous texture of natto are not accepted by most people, and other components in natto limit the function of NK ( Nishinari et al., 2018 ; Liu et al., 2021 ). The expression of recombinant
case of curing, both physical and chemical processes take place in the product, which strongly determine the quality of final product. These changes are important for the taste, texture, colour and protein formation. Mayer et al. (2010) found that
Colour of grapevine (Vitis vinifera L.) accessions influenced by the length of cold storage •
Grapevine berry colour measurement
. Magyarország , Budapest , 2011.11.10-2011.11.11. Paper Paper S3/1 . Barrett , D.M. , Beaulieu , J.C. , and Shewfelt , R. ( 2010 ). Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: desirable levels, instrumental and
