Structure-composition relationships of the traditional balsamic vinegar of Modena close to jamming transition (part II): Threshold control parameters

Food Research International

Volumn 45, Issue 1, 2012, Pages 75-84

  Falcone, Pasquale Massimiliano ^a   Mozzon, Massimo ^a   Frega, Natale Giuseppe ^a  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

Author keywords

Jamming; Microstructure; Modeling; Scaling behavior; TBVM; Vinegar; Viscosity

Indexed keywords

CRITICAL CONCENTRATION; CRITICAL LEVEL; CRYSTALLINE ORDER; DIFFUSION LIMITED; EXPERIMENTAL EVIDENCE; FLOW ABILITY; FRACTAL-LIKE; HIGH SHEAR; INDEPENDENT VARIABLES; JAMMING TRANSITION; NON EQUILIBRIUM; RELATIVE VISCOSITY; SCALING BEHAVIOR; SHEAR DEPENDENCES; SHEAR THINNING FLOW; STRUCTURE DEVELOPMENT; TBVM; THRESHOLD CONTROL; VINEGAR;

ACETIC ACID; BIOPOLYMERS; FRACTAL DIMENSION; JAMMING; MICROSTRUCTURE; MODELS; PHASE SEPARATION; POLYDISPERSITY; SOLIDIFICATION; SUGARS; VISCOSITY;

SHEAR FLOW;

EID: 80355145831     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.09.003     Document Type: Article

References (31)

1. Archer A.J., Wilding N.B. Phase behavior of a fluid with competing attractive and repulsive interactions. Physical Review E 2007, 76:1-14.
2. Biswas M., Ghose T., Guha S., Biswas P. Fractal dimension estimation for texture images: a parallel approach. Pattern Recognition Letters 1998, 19:309-313.
3. Boquet R., Chirifie J., Iglesias H.A. Equations for fitting water sorption isotherms of foods II. Evaluation of various two parameters models. Journal of Food Technology 1978, 13:319-327.
4. Cai J., Bo S., Cheng R., Jiang L., Yang Y. Analysis of interfacial phenomena of aqueous solutions of polyethylene oxide and polyethylene glycol flowing in hydrophilic and hydrophobic capillary viscometers. Journal of Colloid and Interface Science 2004, 276(1):174-181.
5. CERMET Piano delle verifiche e controlli per l'aceto balsamico tradizionale di Modena. "Sistema Qualità per la certificazione di conformità di prodotto". Rev. 05 2009, 1-23.
6. Charbonneau P., Reichman D.R. Phase behavior and far-from-equilibrium gelation in charged attractive colloids. Physical Review E 2007, 75:050401.
7. Cipelletti L., Ramos L. Slow dynamics in glassy soft matter. Journal of Physics: Condensed Matter 2005, 17:253.
8. Falcone P.M. Crystallization and jamming in the traditional balsamic vinegar. Food Research International 2010, 43(8):2217-2220.
9. Falcone P.M., Boselli E., Frega N.G. Structure-composition relationships of the traditional balsamic vinegar close to jamming transition. Food Research International 2011, 44(6):1613-1619.
10. Falcone P.M., Chillo S., Giudici P., Del Nobile A.M. Measuring rheological properties for applications in quality assessment of traditional balsamic vinegar: description and preliminary evaluation of a model. Journal of Food Engineering 2007, 80:34-240.
11. Falcone P.M., Giudici P. Molecular size and molecular size distribution impacting traditional balsamic vinegar ageing. Journal of Agricultural and Food Chemistry 2008, 56(16):7057-7066.
12. Falcone P.M., Tagliazucchi D., Verzelloni E., Giudici P. Sugar conversion induced by the application of heat to grape must. Journal of Agricultural and Food Chemistry 2010, 58:8680-8691.
13. Falcone P.M., Verzelloni E., Tagliazucchi D., Giudici P. A rheological approach to the quantitative assessment of Traditional Balsamic Vinegar quality. Journal of Food Engineering 2008, 86(3):433-443.
14. Giudici P., Falcone P.M., Scacco A., Lanza M.C. Analisi Sensoriale dell'Aceto Balsamico Tradizionale. Industrie delle Bevande 2009, 38:37-42.
15. Giudici P., Gullo M., Solieri L., Falcone P.M. Technological and microbiological aspects of traditional balsamic vinegar and their influence on quality and sensorial properties. Advances in Food and Nutrition Research 2009, 58:137-182.
16. Giudici P., Rinaldi G. A theoretical model to predict the age of traditional balsamic vinegar. Journal of Food Engineering 2007, 82:121-127.
17. GURI (Official Gazette of the Republic of Italy) (1968), May 30, No 124.
18. Krieger I.M., Dougherty T.J. Concentration dependence of the viscosity of suspensions. Transactions of the Society of Rheology 1959, 3:137-152.
19. Lin M.Y., Lindsay H.M., Weitz D.A., Ball R.C., Klein R., Meakin P. Universality in colloid aggregation. Nature 1989, 339:360-362.
20. Liu A.J., Nagel S.R. Jamming is not just cool any more. Nature 1998, 396:21-22.
21. Liu A.J., Nagel S.R. Jamming and Rheology 2001, Taylor & Francis, New York. L. & N. (Ed.).
22. Ortix C., Lorenzana J., Beccaria M., di Castro Screening effects in Coulomb-frustrated phase separation. Physical Review B 2007, 75:195107.
23. Otsu N. A threshold selection method from gray-level histogram. IEEE Transaction on Systems, Man and Cybernetics 1979, 9(1):62-66.
24. Poon W.C.K. Phase separation, aggregation and gelation in colloid-polymer mixtures and related systems. Current Opinion in Colloid and Interface Science 1998, 3(6):593-599.
25. Potanin A.A., de Rooij R., van den Ende D., Mellema J. Microrheological modeling of weakly aggregated dispersions. Journal of Chemical Physics 1995, 102:5845-5853.
26. Quemada D., Berli C. Energy interaction in colloids and its implications in rheological modeling. Advances in Colloid and Interface Science 2002, 98:51-85.
27. Russel W.B., Saville D.A., Schowalter W.R. Colloidal Dispersions 1989, Cambridge University Press, New York.
28. Solieri L., Giudici P. Vinegars of the World 2009, Springer-Verlag, ISBN 978-88-470-0865-6. S. & G. (Ed.).
29. Tadros T.H.F. The Effect of Polymers on Dispersion Stability 1982, Academic Press, New York/London.
30. Tadros Th.F. The Effect of Polymers on Dispersion Properties 1982, Academic Press, London. T. Tadros (Ed.).
31. Zaccarelli E.J. Colloidal gels: equilibrium and non-equilibrium routes. Journal of Physics: Condensed Matter 2007, 19:323101.