Laura Vázquez-Araújo
Universidad Miguel Hernández de Elche, Departamento de Tecnología Agroalimentaria. Grupo Calidad y Seguridad Alimentaria. Carretera de Beniel, km 3.2. 03312-Orihuela, Alicante, Spain
[ 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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