Crystallization and jamming in the traditional balsamic vinegar

Food Research International

Volumn 43, Issue 8, 2010, Pages 2217-2220

  Falcone, Pasquale M ^a  

^a UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

Author keywords

Crystallization; Glucose; Jamming; Melanoidins; Traditional balsamic vinegar

Indexed keywords

AGING PROCESS; BULK STRUCTURE; D-GLUCOSE; FOOD DISPERSIONS; GEL NETWORKS; HIGH RESOLUTION; LIGHT MICROSCOPY; MELANOIDINS; NON DESTRUCTIVE; OUT-OF-EQUILIBRIUM PHASE TRANSITIONS; ROOM TEMPERATURE; TRADITIONAL BALSAMIC VINEGAR; X-RAY DIFFRACTOMETRY;

ACETIC ACID; COLLOID CHEMISTRY; GELS; GLUCOSE; JAMMING; SOLIDIFICATION; X RAY DIFFRACTION ANALYSIS;

CRYSTALLIZATION;

TULIP BREAKING VIRUS; VITACEAE;

EID: 77957143542     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.07.013     Document Type: Article

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