Antonio Mincione
Università degli Studi Mediterranea di Reggio Calabria. Dipartimento di Biotecnologie per il Monitoraggio Agro-alimentare ed Ambientale. C. da Melissari - III Lotto - 89124 Reggio Calabria, Italy
[ 1 ] - Instrumental texture properties of Spanish Turrón, Italian Torrone and French Nougat
The characteristic texture of turrón, torrone and nougat was examined. They are typical European confections prepared from almonds, honey, sugars and/or chocolate. Three different instrumental tests: puncture, cutting, and Texture Profile Analysis (TPA), were used in this study and samples prepared from three countries (Spain, Italy, and France), and by six manufacturing companies (two companie...
[ 2 ] - Instrumental Texture Properties of Spanish Turrón, Italian Torrone and French Nougat
The characteristic texture of turrón, torrone and nougat was examined. They are typical European confections prepared from almonds, honey, sugars and/or chocolate. Three different instrumental tests: puncture, cutting, and Texture Profile Analysis (TPA), were used in this study and samples prepared from three countries (Spain, Italy, and France), and by six manufacturing companies (two companie...
[ 3 ] - Instrumental texture properties of Spanish turrón, Italian torrone and French nougat
The characteristic texture of turrón, torrone and nougat was examined. They are typical European confections prepared from almonds, honey, sugars and/or chocolate. Three different instrumental tests: puncture, cutting, and Texture Profile Analysis (TPA), were used in this study and samples prepared from three countries (Spain, Italy, and France), and by six manufactur...
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