A rheological approach to the quantitative assessment of Traditional Balsamic Vinegar quality

Journal of Food Engineering

Volumn 86, Issue 3, 2008, Pages 433-443

  Falcone, Pasquale M ^a   Verzelloni, Elena ^a   Tagliazucchi, Davide ^a   Giudici, Paolo ^a  

^a UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

Author keywords

Organic acids; Sugars; Traditional Balsamic Vinegar; Viscosity

Indexed keywords

ACETIC ACID; CRYSTALLIZATION; FRUCTOSE; GLUCOSE; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; REGRESSION ANALYSIS; RHEOLOGY;

GLUCONIC ACID; MALIC ACID; MULTIVARIATE REGRESSION ANALYSIS (MRA); TRADITIONAL BALSAMIC VINEGAR QUALITY;

FOOD PRODUCTS;

TULIP BREAKING VIRUS;

EID: 37349098332     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.10.017     Document Type: Article

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