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Amparo Tárrega
Researcher at Spanish National Research Council
Publications - 121
Citations - 3707
Amparo Tárrega is an academic researcher from Spanish National Research Council. The author has contributed to research in topics: Starch & Chemistry. The author has an hindex of 29, co-authored 107 publications receiving 2820 citations. Previous affiliations of Amparo Tárrega include University of Burgundy & University of Nottingham.
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Inulin as texture modifier in dairy products
TL;DR: In this paper, the authors describe the application of inulin for texture improvement in a variety of dairy applications as this is one of the most important application areas and describe the effects of the inulin in these systems as a fat replacer, i.e. how it can be used to mimic the features of fat for mouthfeel and creaminess.
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The impact of COVID-19 lockdown on food priorities. Results from a preliminary study using social media and an online survey with Spanish consumers
TL;DR: The evolution of people’s internet searches, the characteristics of the most watched YouTube videos, and Tweeted messages in relation to COVID-19 and food was studied and showed an evolution from shopping concerns to the feeling of uncertainty for the oncoming crisis.
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Food Acceptance: The Role of Consumer Perception and Attitudes
TL;DR: In this article, the authors discuss different methods to obtain information about consumer perceptions, attitudes, beliefs, and expectations, including previous information acquired about the product, their past experience, and their attitudes and beliefs.
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In-Mouth Mechanisms Leading to Flavor Release and Perception
Christian Salles,Marie-Christine Chagnon,Gilles Feron,Elisabeth Guichard,Hélène Labouré,Martine Morzel,Etienne Sémon,Amparo Tárrega,Claude Yven +8 more
TL;DR: This article reviews the knowledge and progresses on in-mouth processes leading to food breakdown and flavor release and affecting perception and develops and discusses relationships between food texture and composition, food breakdown, oral physiology, and Flavor release.
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Effect of inulin addition on rheological and sensory properties of fat-free starch-based dairy desserts
Amparo Tárrega,Elvira Costell +1 more
TL;DR: The effect of inulin addition on the rheological and sensory properties of fat-free dairy desserts containing different starch concentrations (2.5, 3.25, and 4%) was compared with the properties of full fat milk samples as mentioned in this paper.