http://socictopen.socict.org/files/original/5befbee7b00bb6b38081f370e1c4beb1.pdf 65cda37ce3bda79b06a43ec43ac5ceb5 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Agricultura sostenible Description An account of the resource Dominio científico: Agricultura sostenible Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Instrumental texture properties of Spanish turrón, Italian torrone and French nougat Creator An entity primarily responsible for making the resource Mohammad Hojjati, Marisa Speziale, Laura Vázquez-Araújo, Antonio Mincione, Angel Antonio Carbonell-Barrachina Description An account of the resource 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 companies per each country). All three tests succeed in finding that Spanish Jijona turrón was softer than chocolate torrone, with nougat presenting intermediate values of hardness. The TPA test proved that nougat was intended to be chewable, which implied high values of cohesiveness, springiness, chewiness, and adhesiveness, while on the contrary turrón and torrone were conceived as been breakable and non-adhesive products. These differences in texture attributes were rather due to differences in the manufacturing conditions (e.g. heating time and/or temperature) than to composition factors (e.g. almond content). Results proved that manufacturing conditions (time, temperature) were more important than percentages of ingredients in determining the texture of turrón, torrone and nougat. Date A point or period of time associated with an event in the lifecycle of the resource 2018 Subject The topic of the resource Texture Profile Analysis, almond, confection, honey Source A related resource from which the described resource is derived Journal of Food and Bioprocess Engineering Publisher An entity responsible for making the resource available University of Tehran Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Food processing and manufacture Relation A related resource <a href="https://jfabe.ut.ac.ir/article_74535_a044b245f870814d010f07d7a520c29a.pdf" target="_blank" rel="noreferrer noopener">https://jfabe.ut.ac.ir/article_74535_a044b245f870814d010f07d7a520c29a.pdf</a>