Chemical and sensorial characterization of spray dried hydroSOStainable almond milk.
Leontina LipanBogdan RusuElemer L SimonEsther SendraFrancisca HernándezDan C VodnarMireia CorellAngel Antonio Carbonell-BarrachinaPublished in: Journal of the science of food and agriculture (2020)
Using these strategies, between 66% and 76% of the irrigation water can be saved, producing hydroSOStainable almond milk powder higher in TPC and PUFAs, as well as positive sensory attributes, compared to that from fully irrigated almonds. These findings may have a positive impact in both agriculture and food industry, allowing water savings and high quality and sustainable food products to be obtained. © 2020 Society of Chemical Industry.