Study of the monosaccharides and furfurals evolution during the preparation of cooked grape musts for Aceto Balsamico Tradizionale production

Journal of Food Engineering

Volumn 79, Issue 4, 2007, Pages 1438-1444

  Cocchi, Marina ^a   Ferrari, Giorgia ^a   Manzini, Daniela ^a   Marchetti, Andrea ^a   Sighinolfi, Simona ^a  

^a UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

Author keywords

ABT; Cooked must; Fructose; Furfural; Glucose; HMF; HPLC

Indexed keywords

FOOD PROCESSING; FRUCTOSE; FURFURAL; GLUCOSE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

ACETO BALSAMICO TRADIZIONALE (ABT).; COOKED MUST; COOKING TECHNOLOGY; HYDROXYMETHYLFURFURAL (HMF);

FOOD PRODUCTS;

VITACEAE; VITIS SP.;

EID: 33750953042     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.01.091     Document Type: Article

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