Jijona nougat is a typical Spanish sweet-product which is mainly consumed at Christmas time in Spain, South America and other European countries. We have established the composition of Spanish nougat and have applied two mathematical models: Fischer discriminant analysis and segmentation analysis, to ...
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Novel process for manufacturing Xixona (Jijona) turron (soft, crushed-almond nougat) Novel process for manufacturing Xixona (Jijona) turron (soft, crushed-almond nougat)Manufacturing process which takes place in a heating container 1, with ... CB Amparo,MN Nuria,BBJ Manuel,... 被引量: 0发表...
Abstract In this work the fatty acids in two typical Spanish sweets have been characterized: Alicante and Jijona nougat bars, using gas chromatography with a flame-ionization detector. The majority of the fatty acids in these two sweets are unsaturated, and only a low proportion is saturated...
doi:10.1002/(SICI)1521-4133(199907)101:7<257::AID-LIPI257>3.0.CO;2-MG.DepartamentoBlázquezDepartamentoAbellánDepartamentoM.DepartamentoGutiérrezDepartamentoRuizDepartamentoA.DepartamentoDíazDepartamentoMarquinaDepartamentoM.DepartamentoJohn Wiley & Sons, LtdLipid / Fett...
In this work, Fischer′s discriminating analysis has been applied to a total of 24 nougat samples, the aim being to establish which parameters can be used to obtain a mathematical model that permits the classification of nougats according to the nougat type, Alicante or Jijona, or depending ...
Novel process for manufacturing Xixona (Jijona) turron (soft, crushed-almond nougat)Manufacturing process which takes place in a heating container 1, with central agitator 3 of adjustable speed. One of the blades 4 of the agitator acts as a scraper adapted to the inner face of the heater 1,...
NougatProtected Geographical Indication蜂蜜Alicante and Jijona turrones are typical Spanish confectionery products made from toasted almonds, honey and sugar. Turron is commercially classified according to its almond content, which is easy to quantify in Alicante turron. , However, no analytical method is...
In this work the fatty acids in two typical Spanish sweets have been characterized: Alicante and Jijona nougat bars, using gas chromatography with a flame-ionization detector. The majority of the fatty acids in these two sweets are unsaturated, and only a low proportion is saturated, which...
Process for controlled manufacture of Xixona-style (Jijona-style) turrón (soft almond nougat)The invention consists in the establishment of a process for controlling the final stage of the manufacture of Xixona-style turron (the "boixet" stage (stage involving the container in which turron ...