Influence of conditions of manufacture and storage time on the textural characteristics of Xixona turrón

Food Control

Volumn 7, Issue 6, 1996, Pages 317-324

  Martinez Navarrete N ^a   Fito, P ^a   Chiralt, A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Confectionery product; Inversion degree; Texture

Indexed keywords

EID: 0030527303     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(96)00062-X     Document Type: Article

References (12)

1. Bourne, M.C. (1978) Texture profile analysis. Food Technol. 26, 62-72
2. Bourne, M.C. (1979) Theory and application of the puncture test in food texture measurements. In: Food Texture and Rheology. Sherman, P. Academic Press. London and New York. 95-142
3. Bourne, M.C. and Comstock, S.H. (1981) Effect of degree of compression on texture profile parameters. J. Texture Studies, 12, 201-216
4. Bourne, M.C. (1982) Food Texture and Viscosity: Concept and Measurement. Academic Press. London and New York, 247-279.
5. Chiralt, A., Galotto, M.J. and Fito, P. (1991) Changes in rheological properties and particle-size distribution during the manufacture of 'Xixona turron'. J. Food Eng. 14, 117-128
6. Chiralt, A.; Fito, P., Martínez, N. and Galotto, M.J. (1992) Proceso de Fabricación Controlada de Turrón de Xixona. Spanish patent. No. P9201136
7. Lluch, M.A., Galotto, M.J. and Chiralt, A. (1992) Scanning electron microscopy studies of a typical spanish confectionery product: 'Xixona Turron'. Food Struct. 11, 181-186
8. Martínez, N., Chiralt, A. and Fito, P. (1994) Dynamic Control of Inversion Operation in the Xixona Turrón Manufacture Process. In: Automatic Control of Food and Biological Processes. J.J. Bimbenet, E. Dumoulin and G. Trystram (eds). Elsevier Science, Amsterdam, 131-139
9. Martínez, N., Betrán, M.P. and Chiralt, A. (1995) Influence of moisture content on glass transition temperature of the amorphous matrix in 'Xixona turrón'. In Food Macromolecules and Colloids. Dickinson, E. and Lorient, D. (eds). The Royal Society of Chemistry, Cambridge, 560-565
10. Martínez, N. and Chiralt, A. (1995) Glass transition and texture in a typical spanish confectionery product: Xixona turrón. J. Texture Studies. 26, 653-663
11. Martínez, N., Chiralt, A. and Fito, P. (1996) Transport phenomena in the phase inversion operation of 'Xixona Turrón' manufacture process. J. Food Engineering (in press)
12. Pérez, I. (1995) Estudio de Algunos Cambios Químicos y Microestructurales Producidos en el Proceso de Elaboración del Turrón de Jijona. Tesis Doctoral. Universidad Politécnica de Valencia.