Modeling sensory and instrumental texture changes of dry-roasted almonds under different storage conditions

Keyphrases

• Almond 100%
• Consumer Acceptance 50%
• Consumer Assessment 25%
• Consumer Sensory Evaluation 25%
• Descriptive Sensory 25%
• Environmental Chamber 25%
• Force Peak 50%
• High Barrier 100%
• Humidity 100%
• Humidity Barrier 25%
• Instrumental Assessment 25%
• Instrumental Texture 100%
• Instrumental Texture Analysis 25%
• Long-term Storage 25%
• Nonpareil Almonds 25%
• Polypropylene Bags 100%
• Predictive Models 25%
• Rancidity 25%
• Reduction Temperature 25%
• Relative Humidity Control 50%
• Sensory Texture 100%
• Storage Conditions 100%
• Storage Temperature 25%
• Strong Predictor 25%
• Temperature Decrease 25%
• Temperature Storage 25%
• Textural Changes 25%
• Texture Change 100%
• Univariate Analysis 25%

Food Science

• Descriptive Analysis 50%
• Rancidity 50%
• Storage Temperature 100%