Structure-composition relationships of the Traditional Balsamic Vinegar close to jamming transition

Food Research International

Volumn 44, Issue 6, 2011, Pages 1613-1619

  Falcone, Pasquale M ^a   Boselli, Emanuele ^a   Frega, Natale Giuseppe ^a  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

Author keywords

Melanoidins; Metal ions; PH; Physical property; Structure; Sugar

Indexed keywords

BULK VISCOSITY; ELEMENTAL COMPOSITIONS; ENERGY DISPERSIVE X RAY SPECTROSCOPY; ENVIRONMENTAL SCANNING; JAMMED STATE; JAMMING TRANSITION; MELANOIDINS; MG CONTENT; MOLECULAR SIZE; MOLECULAR SIZE DISTRIBUTION; NON-DESTRUCTIVE TECHNIQUE; PSEUDOPLASTIC FLUID; SOLID PARTICLES; STRUCTURE RELAXATION; TIME DEPENDENT PHENOMENA;

ACETIC ACID; GEL PERMEATION CHROMATOGRAPHY; GLUCOSE; LIQUID SUGAR; METAL IONS; POLYMERS; SIZE EXCLUSION CHROMATOGRAPHY; VISCOSITY; X RAY SPECTROSCOPY;

JAMMING;

VITACEAE;

EID: 79958259454     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.04.028     Document Type: Article

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