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replacing is the use of alternative sweetening agents that provide less energy per gram than sugar ( Buttriss, 2017 ). However, delivering the same texture and sugar-like sweetness with partial or full sugar reduction is a challenging task as sweeteners
, medical images store and evaluate more detail than what is visible to the trained eyes of specialists. Texture analysis is a mathematical method, which can quantify the distribution patterns of gray-level intensity and the interrelationships between voxels
-holding properties, therefore low loaf volume ( Elgeti et al., 2015 ), crumbling texture, poor colour ( Torbica et al., 2010 ), choky dry mouth-feel and shorter shelf life ( Gambus et al., 2007 ). According to consumer survey studies the quality of GF sweets
methods like vacuum drying-assisted freeze drying and infrared drying-assisted freeze drying on the physical and chemical characteristics of apple dices. The quality of dried apple cubes was determined in terms of rehydration capacity, texture, moisture
imaged lesions. The identification of the suspected lesion and its boundaries used for labeling the ROI is the first important step ( Fig. 1 ). The radiomic features from the ROIs are used for comparing lesions to detect differences in shape, texture and
Introduction Hazelnut spreads are considered as a complex multiphase system, which contain different dispersed solid particulars and a continuous fat phase ( Glicerina et al., 2013 ). The physical attributes such as textural properties, viscosity
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
-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
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
