메뉴 건너뛰기




Volumn 27, Issue 1, 2012, Pages 26-36

Development of a sensory lexicon and application by an industry trade panel for turrón, a European protected product

Author keywords

[No Author keywords available]

Indexed keywords

PRODUCT TYPES; SENSORY PANELS; TEXTURE PROPERTIES;

EID: 84856436904     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2011.00364.x     Document Type: Article
Times cited : (32)

References (26)
  • 1
    • 70349098062 scopus 로고    scopus 로고
    • Sensory characteristics of commercial lactose-free milks manufactured in the United States
    • ADHIKARI, K., DOOLEY, L.M., CHAMBERS, E., IV and BHUMIRATANA, N. 2010. Sensory characteristics of commercial lactose-free milks manufactured in the United States. LWT-Food Sci. Technol. 43, 113-118.
    • (2010) LWT-Food Sci. Technol. , vol.43 , pp. 113-118
    • Adhikari, K.1    Dooley, L.M.2    Chambers Iv, E.3    Bhumiratana, N.4
  • 3
    • 0025795679 scopus 로고
    • Changes in rheological properties and particle-size distribution during the manufacture of "Xixona turron"
    • 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.
    • (1991) J. Food Eng. , vol.14 , pp. 117-128
    • Chiralt, A.1    Galotto, M.J.2    Fito, P.3
  • 5
    • 77949633679 scopus 로고    scopus 로고
    • Development of an almond lexicon to assess the sensory properties of almond varieties
    • CIVILLE, G.V., LAPSLEY, K., HUANG, G., YADA, S. and SELTSAM, J. 2010. Development of an almond lexicon to assess the sensory properties of almond varieties. J. Sensory Studies 25, 146-162.
    • (2010) J. Sensory Studies , vol.25 , pp. 146-162
    • Civille, G.V.1    Lapsley, K.2    Huang, G.3    Yada, S.4    Seltsam, J.5
  • 6
    • 78650072105 scopus 로고    scopus 로고
    • Development and application of a lexicon to describe the flavor of pomegranate juice
    • KOPPEL, K. and CHAMBERS, E., IV. 2010. Development and application of a lexicon to describe the flavor of pomegranate juice. J. Sensory Studies 25, 819-837.
    • (2010) J. Sensory Studies , vol.25 , pp. 819-837
    • Koppel, K.1    Chambers Iv, E.2
  • 8
    • 0000971257 scopus 로고
    • Scanning electron microscopy studies of a typical Spanish confectionery product: "Xixona turrón."
    • LLUCH, M.A., GALOTTO, M.J. and CHIRALT, A. 1992. Scanning electron microscopy studies of a typical Spanish confectionery product: "Xixona turrón." Food Struct. 11, 181-186.
    • (1992) Food Struct. , vol.11 , pp. 181-186
    • Lluch, M.A.1    Galotto, M.J.2    Chiralt, A.3
  • 9
    • 0030530589 scopus 로고
    • Glass transition and texture in a typical Spanish confectionery product: Xixona turrón
    • MARTÍNEZ, N. and CHIRALT, A. 1995. Glass transition and texture in a typical Spanish confectionery product: Xixona turrón. J. Texture Studies 26, 653-663.
    • (1995) J. Texture Studies , vol.26 , pp. 653-663
    • Martínez, N.1    Chiralt, A.2
  • 10
    • 0030527303 scopus 로고    scopus 로고
    • Influence of conditions of manufacture and storage time on the textural characteristics of Xixona turrón
    • MARTÍNEZ-NAVARRETE, N., FITO, P. and CHIRALT, A. 1996. Influence of conditions of manufacture and storage time on the textural characteristics of Xixona turrón. Food Control 7, 317-324.
    • (1996) Food Control , vol.7 , pp. 317-324
    • Martínez-Navarrete, N.1    Fito, P.2    Chiralt, A.3
  • 13
    • 0033266204 scopus 로고    scopus 로고
    • Development of standardized sensory methodologies: Some applications to Protected Designation Origin cheeses
    • PÉREZ ELORTONDO, F.J., BÁRCENAS, P., CASAS, C., SALMENRÓN, J. and ALBISU, M. 1999. Development of standardized sensory methodologies: Some applications to Protected Designation Origin cheeses. Sci. Aliment. 19, 543-558.
    • (1999) Sci. Aliment. , vol.19 , pp. 543-558
    • Pérez Elortondo, F.J.1    Bárcenas, P.2    Casas, C.3    Salmenrón, J.4    Albisu, M.5
  • 17
    • 34547579246 scopus 로고    scopus 로고
    • Changes in physico-chemical properties, hydroxymethylfurfural and volatile compounds during concentration of honey and sugars in Alicante and Jijona turrón
    • VÁZQUEZ, L., VERDÚ, A., MIQUEL, A., BURLÓ, F.M. and CARBONELL-BARRACHINA, A.A. 2007. Changes in physico-chemical properties, hydroxymethylfurfural and volatile compounds during concentration of honey and sugars in Alicante and Jijona turrón. Eur. Food Res. Technol. 225, 757-767.
    • (2007) Eur. Food Res. Technol. , vol.225 , pp. 757-767
    • Vázquez, L.1    Verdú, A.2    Miquel, A.3    Burló, F.M.4    Carbonell-barrachina, A.A.5
  • 18
    • 34648870202 scopus 로고    scopus 로고
    • Reclutamiento, selección, entrenamiento y validación de un panel de catadores especializado en turrón y sus materias primas
    • September, In Spanish).
    • VÁZQUEZ-ARAÚJO, L., PÉREZ-CASTEJÓN, V., VERDÚ, A. and CARBONELL-BARRACHINA, A.A. 2005. Reclutamiento, selección, entrenamiento y validación de un panel de catadores especializado en turrón y sus materias primas. Alimentación September, 92-98. (In Spanish).
    • (2005) Alimentación , pp. 92-98
    • Vázquez-Araújo, L.1    Pérez-Castejón, V.2    Verdú, A.3    Carbonell-barrachina, A.A.4
  • 19
    • 33645135648 scopus 로고    scopus 로고
    • Instrumental texture of a typical Spanish confectionery product Xixona Turrón as affected by commercial category and manufacturing company
    • VÁZQUEZ-ARAÚJO, L., VERDÚ, A., MURCIA, R., BURLÓ, F.M. and CARBONELL-BARRACHINA, A.A. 2006. Instrumental texture of a typical Spanish confectionery product Xixona Turrón as affected by commercial category and manufacturing company. J. Texture Studies 37, 63-79.
    • (2006) J. Texture Studies , vol.37 , pp. 63-79
    • Vázquez-Araújo, L.1    Verdú, A.2    Murcia, R.3    Burló, F.M.4    Carbonell-barrachina, A.A.5


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.