Heat-induced chemical modification of grape must as related to its concentration during the production of traditional balsamic vinegar: A preliminary approach

Food Chemistry

Volumn 88, Issue 1, 2004, Pages 63-68

  Antonelli, Andrea ^a   Chinnici, Fabio ^b   Masino, Francesca ^a  

^a Dip Interdisc Sc Agrarie   (Italy)

^b Dip Sc Alim   (Italy)

Author keywords

5 Hydroxymethylfurfural; Aceto balsamico tradizionale; Cooked must; Must concentration; Sugar degradation

Indexed keywords

2 FUROIC ACID; FURFURAL; GLUCOSE DEGRADATION PRODUCT;

ARTICLE; CARBOHYDRATE ANALYSIS; CHEMICAL MODIFICATION; EXTRACTIVE FERMENTATION; GRAPEFRUIT JUICE; HEAT TREATMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIGHT EMITTING DIODE; OPTICAL DENSITY; PH MEASUREMENT; QUANTITATIVE ANALYSIS; ULTRAVIOLET SPECTROSCOPY;

VITIS SP.;

EID: 3042551380     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.01.023     Document Type: Article

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