![]() Maximizing water use efficiency, yield, and plant survival under drought is a relevant research issue for almond-tree-growing areas worldwide. Authors showed how the choice of the variety to be used in this type of product is extremely important, directing producers and processors toward those with the best aptitude for transformation, given the same agronomic performances. , who studied the influence of almond variety on color, chemical, physical, and sensory characteristics of "amaretti" cookies during their shelf life. The effect of changes in the physicochemical and structural properties of foods in sensory terms has been evaluated by Campus et al. The physicochemical and structural properties of food can be affected by the addition of ingredients, such as those studied in a different article of the present Special Issue, for example, the impact of resistant maltodextrin addition on the physicochemical properties in orange juice, the effect of pea protein and insects addition on the physicochemical properties and consumer acceptance of bread, and the use of milk fat/cellulose ether emulsions in spreadable creams and the effect of in vitro digestion on texture and fat digestibility.
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